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Publication
Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study
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Advisor(s)
Abstract(s)
Sugarcane honey (SCH) is a syrup from Madeira Island recognized by its unique and excellent aroma, associated
to volatile organic compounds (VOCs) generated during the well-defined five stages of its traditional making
process. The establishment of volatile profile throughout all SCH-making stages during four years, allowed the
evaluation of the influence of each stage in the typical characterisitcs of SCH. One hundred eighthy seven VOCs
were identified, being associated to several origins and formation pathways. VOCs formed during stage 1 and 2
were originate from raw material, and its oxidation (i.e. enzymatic browning) and thermal degradation (i.e. lipid
oxidation, Maillard reactions, Strecker degradation). In stage 3 and 4, the caramelization and melanoidin
degradation also occurred, while in stage 5, the thermal degradation continues, followed by microbial activity.
Chemometric analysis allowed to identify 35 VOCs as potential markers for processing control by the producers
and as guarantee of the typicality and authenticity of SCH. Based on the obtained results, we propose for the first
time an innovative schematic diagram explaining the potential reactions and pathways for VOCs formation
during the different steps of the SCH production.
Description
Keywords
Sugarcane honey Making process Storage Volatile profile Authenticity . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Citation
Silva, P., Freitas, J., Nunes, F. M., & Câmara, J. S. (2021). Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study. Food Chemistry, 365, 130457.
Publisher
Elsevier