ArticleScientific reports2024
Volatile profile of bee bread.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- 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
- How Environmental and Ecological Stressors Reprogram Honey Bee Chemistry Through the Microbiome-Metabolome Axis.Insects · 2026Review
- Commonly Used Analytical Tools and Methods for the Discrimination of Honey Types Based on Volatile Organic Compound Profiles.Molecules (Basel, Switzerland) · 2026Review
- Assessment of in vitro skin permeation and accumulation of phenolic acids from honey and honey-based pharmaceutical formulations.BMC complementary medicine and therapies · 2025Article
- Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry.Current research in food science · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Bee bread is one of the least studied bee products. In this study, ten bee bread samples were characterized using palynology and HS-SPME-GC-MS (headspace solid-phase microextraction gas chromatography-mass spectrometry). In total, over one hundred different volatile components were identified, belonging to different chemical groups. Only ten common components were detected in all the samples. These volatiles were ethanol, ethylene chloride, ethyl acetate, acetic acid, α-pinene, furfural, nonane, nonanal, n-hexane and isovaleric acid. Several other components were commonly shared among various bee bread samples. Over sixty detected compounds have not been previously reported in bee bread. The analysis required a mild extraction temperature of 40 °C, as higher temperatures resulted in the Maillard reaction, leading to the production of furfural. The profile of volatile compounds of the tested bee pollen samples was complex and varied. Some relationships have been shown between botanical origin and volatile organic compound profile.
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Registered trials
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