ArticleMolecules (Basel, Switzerland)2021
Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 44 citations in OpenAlex.
- Melissopalynological, Physicochemical, Mineral, and Volatile Characterization ofFoods (Basel, Switzerland) · 2026Article
- Floral origin influences physicochemical, volatiles, and taste profiles of Apis mellifera honey in Northern Thailand.NPJ science of food · 2026Article
- A novel green synthesis of gold nanoparticles using Syrian bee bread extract: phytochemical analysis, characterization, antimicrobial activity and biocompatibility.BMC complementary medicine and therapies · 2026Article
- A New Approach Integrating Brood-Associated Semiochemicals with Additional Feeding for Honey Bee (Insects · 2026Article
- Comparison of the Volatile Components ofFoods (Basel, Switzerland) · 2025Article
- Preliminary Characterization of MonofloralFood science & nutrition · 2025Article
- Volatile Profile of Bee Pollens: Optimization of Sampling Conditions for Aroma Analysis, Identification of Potential Floral Markers, and Establishment of the Flavor Wheel.Food science & nutrition · 2025Article
- Enzyme Inhibitory, Physicochemical, and Phytochemical Properties and Botanical Sources of Honey, Bee Pollen, Bee Bread, and Propolis Obtained from the Same Apiary.Antioxidants (Basel, Switzerland) · 2024Article
- Historical Drugs in Transylvania: Disclosing the Composition of Ointments from the "History of Pharmacy Collection" in Cluj-Napoca Through a Multi-Analytical Approach.Molecules (Basel, Switzerland) · 2024Article
- Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes.Scientific reports · 2024Article
- Volatile profile of bee bread.Scientific reports · 2024Article
- The Identification of Bee Comb Cell Contents Using Semiconductor Gas Sensors.Sensors (Basel, Switzerland) · 2023Article
- Differentiating between Monofloral Portuguese Bee Pollens Using Phenolic and Volatile Profiles and Their Impact on Bioactive Properties.Molecules (Basel, Switzerland) · 2023Article
- Analysis of Oleogel Volatile Profile Formation under Ultrasonic Treatment.Gels (Basel, Switzerland) · 2023Article
- Designing New Sport Supplements Based onMolecules (Basel, Switzerland) · 2023Article
- Waxy Oleogels for Partial Substitution of Solid Fat in Margarines.Gels (Basel, Switzerland) · 2023Article
- Bee Pollen as Functional Food: Insights into Its Composition and Therapeutic Properties.Antioxidants (Basel, Switzerland) · 2023Review
- Detailed chemical analysis of honey bee (Apis mellifera) worker brood volatile profile from egg to emergence.PloS one · 2023Article
- Effect of Storage Time and Floral Origin on the Physicochemical Properties of Beeswax and the Possibility of Using It as a Phase Changing Material in the Thermal Storage Energy Technology.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 1 country.
Funding
Abstract
Bee products are a well-known remedy against numerous diseases. However, from the consumers' perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory profiles, and sugar composition of beeswax, beebread, pollen, and honey. According to the HS-SPME/GC-MS results, 20 volatiles were identified in beeswax and honey, then 32 in beebread, and 33 in pollen. Alkanes were found to dominate in beeswax, beebread, and pollen, while aldehydes and monoterpenes in honey. In the case of sugars, a higher content of fructose was determined in beebread, bee pollen, and honey, whereas the highest content of glucose was assayed in beeswax. In the QDA, the highest aroma intensity characterized as honey-like and sweet was found in honey, while the acid aroma was typical of beebread. Other odor descriptors, including waxy, pungent, and plant-based aromas were noted only in beeswax, honey, and pollen, respectively.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.