<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Delafuente, E.</style></author><author><style face="normal" font="default" size="100%">Sanz, M.</style></author><author><style face="normal" font="default" size="100%">Martinezcastro, I.</style></author><author><style face="normal" font="default" size="100%">Sanz, J.</style></author><author><style face="normal" font="default" size="100%">Ruizmatute, A.</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Volatile and carbohydrate composition of rare unifloral honeys from Spain</style></title><secondary-title><style face="normal" font="default" size="100%">Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">carbohydrates</style></keyword><keyword><style  face="normal" font="default" size="100%">gc</style></keyword><keyword><style  face="normal" font="default" size="100%">GC-MS</style></keyword><keyword><style  face="normal" font="default" size="100%">honey</style></keyword><keyword><style  face="normal" font="default" size="100%">ms</style></keyword><keyword><style  face="normal" font="default" size="100%">polyalcohols</style></keyword><keyword><style  face="normal" font="default" size="100%">volatile compounds</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2007</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2007///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://linkinghub.elsevier.com/retrieve/pii/S0308814607002920</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">105</style></volume><pages><style face="normal" font="default" size="100%">84 - 93</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Volatile composition and carbohydrate content of Spanish honey samples from uncommon botanical origins have been studied by gas chromatography coupled to mass spectrometry. About 100 volatile compounds were identiﬁed; some of them appeared to be characteristic of particular honey types, such as methyl salycilate in willow (Salix spp.), 2,6,6-trimethyl-2,4-cycloheptadien-1-one (eucarvone) in almond tree (Prunus dulcis) and isophorone in strawberry-tree (Arbutus unedo). Concentration ranges for major carbohydrates were similar to those previously reported in other honeys with diﬀerent botanical origins, although concentrations of maltulose in avocado honeys (Persea americana) and of melezitose in Quercus ilex honeys were higher. Some carbohydrate alcohols could also be considered as markers of honey botanical origin, such as quercitol for Q. ilex and perseitol for avocado.</style></abstract><issue><style face="normal" font="default" size="100%">1</style></issue></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Castro-Vazquez, L</style></author><author><style face="normal" font="default" size="100%">Diaz-Maroto, M C</style></author><author><style face="normal" font="default" size="100%">Perez-Coello, M S</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Volatile composition and contribution to the aroma of Spanish honeydew honeys. Identification of a new chemical marker</style></title><secondary-title><style face="normal" font="default" size="100%">JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">aroma</style></keyword><keyword><style  face="normal" font="default" size="100%">gas chromatography</style></keyword><keyword><style  face="normal" font="default" size="100%">honey</style></keyword><keyword><style  face="normal" font="default" size="100%">honeydew honey</style></keyword><keyword><style  face="normal" font="default" size="100%">volatile compounds</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2006</style></year></dates><publisher><style face="normal" font="default" size="100%">AMER CHEMICAL SOC</style></publisher><pub-location><style face="normal" font="default" size="100%">1155 16TH ST, NW, WASHINGTON, DC 20036 USA</style></pub-location><volume><style face="normal" font="default" size="100%">54</style></volume><pages><style face="normal" font="default" size="100%">4809-4813</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Honeydew honeys from holm-oak, oak, and forest were isolated for aroma compounds by simultaneous distillation-extraction and analyzed by gas chromatography-mass spectrometry. In all, 66 volatile components were identified and quantified. trans-Oak lactone, a characteristic volatile component of oak wood, is proposed as a new chemical marker for the plant origin of honeydew honeys. Other compounds, such as aminoacetophenone and propylanisol, could be considered characteristic of holm-oak honeydew honeys. A total of 15 volatile compounds presented odor activity values (OAVs) greater than 1, with phenylacetaldehyde and beta-damascenone being those with the highest OAVs.</style></abstract></record></records></xml>