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Occurrence of 2-hydroxy-5-methyl-3-hexanone and 3-hydroxy-5-methyl-2-hexanone as indicators of botanic origin in eucalyptus honeys

AuthorsFuente, Esther de la; Valencia-Barrera, R. M.; Martínez-Castro, Isabel ; Sanz Perucha, Jesús
Issue Date2007
CitationFood Chemistry 103: 1176- 1180 (2007)
AbstractSPME GC-MS analysis of the volatile fraction from 22 Spanish eucalyptus honeys revealed two components which were present in all samples. From their mass spectra they were tentatively assigned as 2-hydroxy-5-methyl-3-hexanone and 3-hydroxy-5-methyl-2-hexanone. As no commercial standards were available for these compounds, they were enzymatically synthesized, respectively, from isovaleraldehyde and pyruvic acid, and from α-ketoisocaproic acid and acetaldehyde, using reactions catalyzed by yeast pyruvate decarboxylase. The prepared products presented retention indices and mass spectra identical to those of the compounds found in eucalyptus honeys. Since these compounds were not found in 165 other honey samples from 19 different floral origins, they appear to be good markers for eucalyptus honey. © 2006 Elsevier Ltd. All rights reserved.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2006.10.020
Identifiersdoi: 10.1016/j.foodchem.2006.10.020
issn: 0308-8146
Appears in Collections:(IQOG) Artículos
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