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Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study

2021Journal article Open access
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dc.contributor.authorSilva, Pedro
dc.contributor.authorFreitas, Jorge
dc.contributor.authorNunes, Fernando M.
dc.contributor.authorCâmara, José S.
dc.date.accessioned2023-06-12T13:22:34Z
dc.date.available2023-06-12T13:22:34Z
dc.date.issued2021
dc.description.abstractSugarcane 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, 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.pt_PT
dc.identifier.doi10.1016/j.foodchem.2021.130457pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/5222
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMadeira Chemistry Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSugarcane honeypt_PT
dc.subjectMaking processpt_PT
dc.subjectStoragept_PT
dc.subjectVolatile profilept_PT
dc.subjectAuthenticitypt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleEffect of processing and storage on the volatile profile of sugarcane honey: A four-year studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.startPage130457pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume365pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSilva
person.familyNameFreitas
person.familyNameNunes
person.familyNameCâmara
person.givenNamePedro
person.givenNameJorge
person.givenNameFernando
person.givenNameJosé
person.identifier60597
person.identifierG-3003-2013
person.identifier.ciencia-idE413-C848-1D51
person.identifier.ciencia-idFD11-FDBB-2FE7
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0001-7932-1015
person.identifier.orcid0000-0003-4350-0526
person.identifier.orcid0000-0001-5540-318X
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridB-5416-2019
person.identifier.ridB-3003-2012
person.identifier.scopus-author-id7102392847
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione73a3a19-2c48-42d7-a50d-84abf7502224
relation.isAuthorOfPublication2872276a-24f1-4e02-ba38-27445de6871a
relation.isAuthorOfPublication10b8cf88-48d2-421f-bf1c-ac17aeaf1db9
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscovery2872276a-24f1-4e02-ba38-27445de6871a
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