Aroma honey

The conversion of styrene oxides 1 (Eq. 15.2.1) yields phenylacetaldehydes 2 which can be used as fragrances with hyacinth or rose odors. Furthermore, phenylacetaldehyde represents a valuable intermediate for the production of other more stable acetals with honey aroma (glycolacetale), with sweet leaf odour (diethylacetale) or with tangy smell (dipentylacetale). In addition,... 

Several Ci 3-norisoprenoids, including p-damascenone, p-ionone, and 1,1,6-trimethyl-1,2-dihydronaphtalene (TON), are powerful odorant in wine. P-Damascenone, which can be present in young wine at up to 180 times its odour threshold of 0.05 (Jig/L, has a stewed apple, rose, honey aroma (Francis and Newton 2005). P-Ionone, which has violet, flower, and raspberry aroma, is typically present at higher concentration in red wines. TDN develops a kerosene-like odour in aged whites, particularly Riesling (Francis and Newton 2005). 

C10H22O, Mr 158.28, bp s ki a 78-79°C, d ° 0.8294, ri 1.4335, is a constituent of honey aroma. It is a colorless liquid with a linalool-like odor that is slightly fresher but distinctly weaker than that of linalool. Tetrahydrolinalool is prepared by catalytic hydrogenation of linalool and is used as a substitute for the less stable linalool in perfuming aggressive media. 

Big, bold, dark red, classic pyment. Slightly sweet aftertaste is of honey, but there is enough grape to balance it. There is some honey aroma. This needs... 

Cypronat. [Henkel/Emery/Cospha] Honey aroma chenucal. 

Volatile and semivolatile compounds are present in honeys and are attributed to aroma qualities. Aroma compoimds can indicate floral and geographical origins and processing treatments. Aroma compounds come from nectar or honeydew. Aroma components can be also formed during fhermal processing and sforage (Bonvehi and Coll, 2003 Soria et ah, 2003). More than 400 components have been detected in the volatile flavor fraction of honey... 

Alissandrakis, E., Tarantalis, P. A., Harizanis, P. C., and Polissiou, M. (2007). Aroma investigation of untfloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic-mass spectrometric analysis. Food Chem. 100, 396-404. 

Bianchi, F., Careri, M., and Musci, M. (2005). Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey Characterisation of aroma compounds by dynamic headspace extraction and gas chromatography-mass spectrometry. Food Chem. 89,527-532. 

Bonvehi, J. S. and Coll, F. V. (2003). Flavour index and aroma profiles of fresh and processed honeys. J. Sci. Food Agric. 83, 275-282. 

Radovic, B. S., Careri, M., Manglia, A., Musci, M., Gerboles, M., and Anklam, E. (2001a). Contribution of djmamic headspace GC-MS analysis of aroma compormds to authenticity testing of honey. Food Chem. 72,511-520. 

Shimoda, M., Wu, Y., and Osajima, Y. (1996). Aroma compounds from aqueous solution of haze (Rhus succedanea) honey determined by adsorptive column chromatography. /. Agric. Food Chem. 44, 3913-3918. 

Because of its intense odor, phenylacetic acid is added to perfumes in small quantities for rounding off blossom odors. Addition to fruit aromas imparts a sweet honey note. 

Lammertyn, J., Veraverbeke, E.A., Irudayaraj, J. (2004) zNoseTM technology for the classification of honey based on rapid aroma profiling. Sens. Actuators B 98 54-62. 

It has long been known that honey differs not only in color, aroma, and flavor, but also in chemical, biological, and curative properties. The chemical composition of honey depends in a certain measure on the plants from which they are collected and even on the soil on which the plants grow ... 

Angelica (Archangelica officinalis Hoffm.) honey is collected from the flowers of angelica or archangel, which is widespread in the Soviet Union. This honey has a pleasant aroma and flavor. 

Apple (Pyrus malus L.) honey is pale yellow with an exceptionally pleasant aroma and a delicate sweetness. 

Barberry (Berberis vulgaris L.) honey is golden yellow with a pleasant aroma and delicate sweet flavor. 

Bilberry (Vaccinium myrtillus L.) honey is reddish and possesses an excellent aroma and pleasant flavor. 

Blueweed (Echium ulgare L.) honey ranks among the best kinds it is light amber in color and has a pleasant aroma and very fine flavor. 

Buckwheat (Fagopyrum esculentum) honey is dark, ranging from dark yellow with a reddish tint to dark brown. In contrast to other types of honey, it has a peculiar aroma and specific flavor. 

Burdock (Lappa tamentosa Lam. and Lappa major Gaertn.) honey is of a dark olive color and has a sharp spicy aroma and a high viscosity. 

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