Floral origin markers for authenticating Lavandin honey (Lavandula angustifolia x latifolia). Discrimination from Lavender honey (Lavandula latifolia) |
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| Affiliation: | 1. Food Chemistry and Food Development, Department of Biochemistry, FI-20014, University of Turku, Finland;2. Department of Food Science and Technology, University of California, Davis, CA 95616-5270, USA;3. Department of Nutrition, University of California, Davis, CA 95616-5270, USA;4. The Finnish Beekeepers'' Association, FI-00130 Helsinki, Finland;5. Environmental Office of Pyhäjärvi Region, FI-27800 Säkylä, Finland;6. Environmental Health Services, City of Lohja, FI-08101 Lohja, Finland;1. Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, PR China;2. Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture, Beijing 100093, PR China;3. Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture, Beijing 100093, PR China;4. Bee Product Quality Supervision and Testing Centre, Ministry of Agriculture, Beijing 100093, PR China;5. Shandong Hanon Scientific Instruments Co., Ltd, Jinan 250101, PR China;6. Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, PR China |
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| Abstract: | The aim of this study was to identify the botanical origin of Lavandin honey, a monofloral product of recent proliferation obtained from a hybrid of the species Lavandula angustifolia and Lavandula latifolia. Lavandin was authenticated here in chemical, palynological and sensory terms, and discriminated from the more common Lavender honey (L. latifolia).A total of 14 physico–chemical parameters, 26 pollen types, 13 sensory attributes and 80 volatile compounds were identified and/or quantified for this purpose.High concentrations of γ-nonalactone, farnesol and acetovanillone, which were for the first time identified as components of honey aroma in this study, together with several lactones, dehydrovomifoliol, 4-methoxyacetophenone and decanal are proposed as chemical markers for authenticating Lavandin monofloral honey. In sensory terms, increased scores for “caramel” and “peach compote” sensations, together with an increased Rubus pollen content, provide additional useful information for the accurate authentication of Lavandin honey and its discrimination from Lavender honey (L. latifolia).Results showed enough floral markers to authenticate the botanical origin of Lavandin honey allowing its marketing as monofloral rather than generic honey. |
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| Keywords: | Lavandin-honey Volatile-markers Physicochemical-parameters Palynological-analysis Sensory-profile |
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