文献类型：期刊文献

英文题名：HS-GC-IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures

作者：Feng, Duo[1];Wang, Jing[2];He, Yue[1];Ji, Xiao-jiao[1];Tang, Hui[3];Dong, Yong-mei[3];Yan, Wen-jie[1]

第一作者：Feng, Duo

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing, Peoples R China;[2]Minist Agr & Rural Affairs, Inst Food & Nutr Dev, Beijing, Peoples R China;[3]Beijing Tongrentang Bee Prod Jiangshan Co Ltd, Beijing, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, 197 North Tucheng West Rd, Beijing, Peoples R China.|[11417]北京联合大学;

年份：2021

卷号：9

期号：8

起止页码：4085-4093

外文期刊名：FOOD SCIENCE & NUTRITION

收录：;Scopus(收录号：2-s2.0-85108380497);WOS:【SCI-EXPANDED(收录号:WOS:000665013500001)】；

基金：This work was supported by the Academic Research Projects of Beijing Union University (Nos. XP202006 and ZK70202004).

语种：英文

外文关键词：Acacia honey powder; fingerprint similarity; HS-GC-IMS; PCA; vacuum belt drying

摘要：Honey is a commodity of great nutritional value, but deep-processed honey products are uncommon. Herein, we used vacuum belt dryer to dry Acacia honey at 60 degrees C, 70 degrees C, and 80 degrees C, prepared it into powder, and analyzed its volatile compound differences. We established HS-GC-IMS method to detect the volatile organic compounds (VOCs) of these three Acacia honey powders (AHPs). In total, 77 peaks were detected, and 23 volatile compounds were identified, including eight aldehydes, six ketones, three furans, one alcohol, one phenol, one lactone, one ester, one acid, and one nitrile. Moreover, principal component analysis (PCA) and fingerprint similarity analysis based on the Euclidean distance distinguished the three heating temperature treatments. Clearly, it was concluded that there are significant differences in volatile substances at different tested temperatures, and when the AHP was incubated at 80 degrees C, more volatile compounds were detected.