ArticleFood science & nutrition2021
HS-GC-IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 24 citations in OpenAlex.
- Flavor omics approach of driedFood chemistry: X · 2026Article
- Commonly Used Analytical Tools and Methods for the Discrimination of Honey Types Based on Volatile Organic Compound Profiles.Molecules (Basel, Switzerland) · 2026Review
- Volatile Fingerprinting and Regional Differentiation of Safflower (Foods (Basel, Switzerland) · 2025Article
- Quality characteristics and volatile profiles of giant salamander (Frontiers in nutrition · 2025Article
- Characterization of saffron from different origins by HS-GC-IMS and authenticity identification combined with deep learning.Food chemistry: X · 2024Article
- Differences in the Determination of Volatile Organic Compounds betweenMolecules (Basel, Switzerland) · 2024Article
- The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk-A Comprehensive Review.International journal of molecular sciences · 2024Review
- Analysis of Volatile Aroma Components in Different Parts of Shiitake Mushroom (Molecules (Basel, Switzerland) · 2024Article
- Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds ofFoods (Basel, Switzerland) · 2022Article
- Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS.Molecules (Basel, Switzerland) · 2022Article
- Effects of Drying Methods on the Volatile Compounds ofFoods (Basel, Switzerland) · 2022Article
- Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC-IMS.Frontiers in nutrition · 2022Article
- Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey.Foods (Basel, Switzerland) · 2021Article
- HS-GC-IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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°C, 70°C, and 80°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°C, more volatile compounds were detected.
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