| dc.contributor.advisor |
Harizanis, Paschalis C. |
en |
| dc.contributor.advisor |
Χαριζάνης, Πασχάλης Γ. |
el |
| dc.contributor.author |
Alissandrakis, Eleftherios |
en |
| dc.contributor.author |
Kibaris, Athanassios C. |
en |
| dc.contributor.author |
Tarantilis, Petros A. |
en |
| dc.contributor.author |
Polissiou, Moschos |
en |
| dc.contributor.author |
Αλυσανδράκης, Ελευθέριος |
el |
| dc.contributor.author |
Κιμπάρης, Αθανάσιος Γ. |
el |
| dc.contributor.author |
Ταραντίλης, Πέτρος Α. |
el |
| dc.contributor.author |
Πολυσίου, Μόσχος |
el |
| dc.date.accessioned |
2014-06-06T06:46:32Z |
|
| dc.date.available |
2014-06-06T06:46:32Z |
|
| dc.date.issued |
2005 |
en |
| dc.identifier.issn |
00225142 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1002/jsfa.2124 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3061 |
|
| dc.title |
Flavour compounds of Greek cotton honey |
en |
| heal.type |
journalArticle |
en |
| heal.keyword |
Botanical origin |
en |
| heal.keyword |
Cotton honey |
en |
| heal.keyword |
Flavour compounds |
en |
| heal.keyword |
Phenolic compounds |
en |
| heal.keyword |
Gossypium hirsutum |
en |
| heal.keyword |
Greece |
en |
| heal.identifier.primary |
10.1002/jsfa.2124 |
en |
| heal.recordProvider |
Γεωπονικό Πανεπιστήμιο Αθηνών/Τμήμα Φυτικής Πραγωγής |
el |
| heal.recordProvider |
Γεωπονικό Πανεπιστήμιο Αθηνών/Γενικό Τμήμα |
el |
| heal.publicationDate |
2005 |
en |
| heal.bibliographicCitation |
Harizanis, Paschalis C. Flavour compounds of Greek cotton honey. Journal of the Science of Food and Agriculture, vol. 85 (9) pp. 1444-1452, SCI 2005 |
en |
| heal.abstract |
Finding marker compounds is a powerful tool in the determination of the botanical origin of honey. For this purpose the flavour fraction of Greek cotton honey was investigated. A striking characteristic of this type of honey is the presence of more than 35 phenolic compounds in the extract, accounting for almost 60% of the total amount of compounds positively identified by gas chromatography/mass spectrometry. In comparison with honeys of nine different origins, a total of 15 compounds could serve as potent markers for cotton honey, namely cinnamaldehyde (0.44%), cinnamyl alcohol (1.79%), cinnamic acid (1.13%), neryl and geranyl nitrile (0.16 and 0.41% respectively), benzenepropanol (0.5%), homovanillyl alcohol (0.6%), (E)- and (Z)-p-methoxy-cinnamic acid (0.48 and 0.14% respectively), 2-methyl-p-phthalaldehyde (0.22%), coniferaldehyde (0.47%), p-coumaric acid (1.77%), ferulic acid (0.51%), scopoletin and scoparone (0.47%). |
en |
| heal.publisher |
Society of Chmeical Indrustry |
en |
| heal.journalName |
Journal of the Science of Food and Agriculture |
en |
| dc.identifier.doi |
10.1002/jsfa.2124 |
en |