{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/110848"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/110848","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Physicochemical and aroma characterization of Arbutus pavarii honey","abstract":"Arbutus pavarii honey is a unique rare honey characterized by its bitter taste. It is produced by Apis mellifera bees from the nectar of the wild strawberry, Arbutus pavarii pamp., tree. Arbutus pavarii tree is an endemic, rare plant, native to the green mountain area located in the eastern part of Libya. This plant is endangered and vulnerable to extinction. Literature review showed that there is a scarcity of research on this honey. The few published studies demonstrated that it has antioxidant and antibacterial activity. Furthermore, there is a lack of research on the aroma composition of this honey. This research represents first to investigate the aroma characteristics of Arbutus pavarii honey. Three Arbutus pavarii samples obtained from local beekeepers in Derna city, harvested in 2015, 2016 and 2017, were analyzed in this research. The three samples were first subjected to melissopalynologics screening and investigated for their physicochemical characteristics. The physicochemical parameters investigated in this work showed agreement with previously published studies and satisfied the international standards, except for hydroxymethylfurfural (HMF) content of the two older samples which is justified by aging or possible thermal processing of these honeys. Pollen study revealed that melissopalynological analysis is not a reliable method and may not be useful to assess authenticity and to verify its botanical source. Volatile components of A. pavarii honey were isolated by continuous liquid-liquid extraction followed by solvent-assisted flavor evaporation (CLLE/SAFE) and by headspace-solid phase microextraction (HS-SPME). The volatile aroma components were identified by gas chromatography olfactometry (GC-O) and gas chromatography mass spectrometry (GC-MS) analytical methods and confirmed by authentic standards. The potent odorants of the honey were determined by aroma extract dilution analysis (AEDA) of the CLLE-SAFE extract using GC-O. Concentrations of certain selected volatile constituents were estimated by application of SIDA-HS-SPME-GC-(TOF)MS. The results indicated that A. pavarii honey has a complex matrix loaded with many volatile compounds; however, only some of its volatile components were detected as odor active. The predominant aroma components of this honey were norisoprenoids which explain its saffron-like odor, and the most important odorant that makes the major contribution to the overall aroma of this honey was 2-hydroxy-4,4,6-trimethylcyclohexa-2,5-dienone (lanierone) followed by 2-hydroxyisophorone and β-damascenone. Several other aroma components were found to impact the aroma of A. pavarii honey. These belong to diverse chemical classes such as acids, alcohols, aldehydes, esters, ketones, terpenes, etc. Both qualitative and quantitative analysis of A. pavarii honey ranked lanierone as the top odorant of this honey. Sensory analysis of the honey by sensory descriptive aroma profiling also ranked the saffron-like aroma as the predominant aroma attribute of this honey. This research provides a comprehensive characterization of aroma components of Arbutus pavarii honey which could be used as floral markers for verification of the botanical source of the honey nectar and a platform for useful authentication criteria.","abstract_html":"Arbutus pavarii honey is a unique rare honey characterized by its bitter taste. It is produced by Apis mellifera bees from the nectar of the wild strawberry, Arbutus pavarii pamp., tree. Arbutus pavarii tree is an endemic, rare plant, native to the green mountain area located in the eastern part of Libya. This plant is endangered and vulnerable to extinction. Literature review showed that there is a scarcity of research on this honey. The few published studies demonstrated that it has antioxidant and antibacterial activity. Furthermore, there is a lack of research on the aroma composition of this honey. This research represents first to investigate the aroma characteristics of Arbutus pavarii honey. Three Arbutus pavarii samples obtained from local beekeepers in Derna city, harvested in 2015, 2016 and 2017, were analyzed in this research. The three samples were first subjected to melissopalynologics screening and investigated for their physicochemical characteristics. The physicochemical parameters investigated in this work showed agreement with previously published studies and satisfied the international standards, except for hydroxymethylfurfural (HMF) content of the two older samples which is justified by aging or possible thermal processing of these honeys. Pollen study revealed that melissopalynological analysis is not a reliable method and may not be useful to assess authenticity and to verify its botanical source. Volatile components of A. pavarii honey were isolated by continuous liquid-liquid extraction followed by solvent-assisted flavor evaporation (CLLE/SAFE) and by headspace-solid phase microextraction (HS-SPME). The volatile aroma components were identified by gas chromatography olfactometry (GC-O) and gas chromatography mass spectrometry (GC-MS) analytical methods and confirmed by authentic standards. The potent odorants of the honey were determined by aroma extract dilution analysis (AEDA) of the CLLE-SAFE extract using GC-O. Concentrations of certain selected volatile constituents were estimated by application of SIDA-HS-SPME-GC-(TOF)MS. The results indicated that A. pavarii honey has a complex matrix loaded with many volatile compounds; however, only some of its volatile components were detected as odor active. The predominant aroma components of this honey were norisoprenoids which explain its saffron-like odor, and the most important odorant that makes the major contribution to the overall aroma of this honey was 2-hydroxy-4,4,6-trimethylcyclohexa-2,5-dienone (lanierone) followed by 2-hydroxyisophorone and β-damascenone. Several other aroma components were found to impact the aroma of A. pavarii honey. These belong to diverse chemical classes such as acids, alcohols, aldehydes, esters, ketones, terpenes, etc. Both qualitative and quantitative analysis of A. pavarii honey ranked lanierone as the top odorant of this honey. Sensory analysis of the honey by sensory descriptive aroma profiling also ranked the saffron-like aroma as the predominant aroma attribute of this honey. This research provides a comprehensive characterization of aroma components of Arbutus pavarii honey which could be used as floral markers for verification of the botanical source of the honey nectar and a platform for useful authentication criteria.","abstract_has_math":false,"creators":["Hwisa, Nagiat Tayeb"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Cadwallader, Keith R","Engeseth, Nicki J","Pepino, Marta Yanina","Padua, Graciela W"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2021,"date_issued":"2021-09-17T04:06:50Z","date_published":"2021-09-17T04:06:50Z","updated_at":"2026-07-22T22:24:52Z","subjects":["Arbutus pavarii","honey","aroma","volatile compounds","norisoprenoids."],"languages":["en"],"rights":["NA"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/110848","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Cadwallader, Keith R","Engeseth, Nicki J","Pepino, Marta Yanina","Padua, Graciela W"]},{"key":"dc:creator","label":"Author","values":["Hwisa, Nagiat Tayeb"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2021-09-17T04:06:50Z","2023-09-17T04:07:01Z","2021-04-23","2021-05"]},{"key":"dc:type","label":"Dc Type","values":["text","Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Arbutus pavarii","honey","aroma","volatile compounds","norisoprenoids."]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["NA"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/110848"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Arbutus pavarii honey is a unique rare honey characterized by its bitter taste. It is produced by Apis mellifera bees from the nectar of the wild strawberry, Arbutus pavarii pamp., tree. Arbutus pavarii tree is an endemic, rare plant, native to the green mountain area located in the eastern part of Libya. This plant is endangered and vulnerable to extinction. Literature review showed that there is a scarcity of research on this honey. The few published studies demonstrated that it has antioxidant and antibacterial activity. Furthermore, there is a lack of research on the aroma composition of this honey. This research represents first to investigate the aroma characteristics of Arbutus pavarii honey. Three Arbutus pavarii samples obtained from local beekeepers in Derna city, harvested in 2015, 2016 and 2017, were analyzed in this research. The three samples were first subjected to melissopalynologics screening and investigated for their physicochemical characteristics. The physicochemical parameters investigated in this work showed agreement with previously published studies and satisfied the international standards, except for hydroxymethylfurfural (HMF) content of the two older samples which is justified by aging or possible thermal processing of these honeys. Pollen study revealed that melissopalynological analysis is not a reliable method and may not be useful to assess authenticity and to verify its botanical source. Volatile components of A. pavarii honey were isolated by continuous liquid-liquid extraction followed by solvent-assisted flavor evaporation (CLLE/SAFE) and by headspace-solid phase microextraction (HS-SPME). The volatile aroma components were identified by gas chromatography olfactometry (GC-O) and gas chromatography mass spectrometry (GC-MS) analytical methods and confirmed by authentic standards. The potent odorants of the honey were determined by aroma extract dilution analysis (AEDA) of the CLLE-SAFE extract using GC-O. Concentrations of certain selected volatile constituents were estimated by application of SIDA-HS-SPME-GC-(TOF)MS. The results indicated that A. pavarii honey has a complex matrix loaded with many volatile compounds; however, only some of its volatile components were detected as odor active. The predominant aroma components of this honey were norisoprenoids which explain its saffron-like odor, and the most important odorant that makes the major contribution to the overall aroma of this honey was 2-hydroxy-4,4,6-trimethylcyclohexa-2,5-dienone (lanierone) followed by 2-hydroxyisophorone and β-damascenone. Several other aroma components were found to impact the aroma of A. pavarii honey. These belong to diverse chemical classes such as acids, alcohols, aldehydes, esters, ketones, terpenes, etc. Both qualitative and quantitative analysis of A. pavarii honey ranked lanierone as the top odorant of this honey. Sensory analysis of the honey by sensory descriptive aroma profiling also ranked the saffron-like aroma as the predominant aroma attribute of this honey. This research provides a comprehensive characterization of aroma components of Arbutus pavarii honey which could be used as floral markers for verification of the botanical source of the honey nectar and a platform for useful authentication criteria.","Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2023-05-01","The student, Nagiat Hwisa, accepted the attached license on 2021-04-22 at 10:16.","The student, Nagiat Hwisa, submitted this Dissertation for approval on 2021-04-22 at 10:48.","This Dissertation was approved for publication on 2021-04-23 at 11:19.","DSpace SAF Submission Ingestion Package generated from Vireo submission #16495 on 2021-09-16 at 20:13:56","Made available in DSpace on 2021-09-17T04:06:50Z (GMT). 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It is produced by Apis mellifera bees from the nectar of the wild strawberry, Arbutus pavarii pamp., tree. Arbutus pavarii tree is an endemic, rare plant, native to the green mountain area located in the eastern part of Libya. This plant is endangered and vulnerable to extinction. Literature review showed that there is a scarcity of research on this honey. The few published studies demonstrated that it has antioxidant and antibacterial activity. Furthermore, there is a lack of research on the aroma composition of this honey. This research represents first to investigate the aroma characteristics of Arbutus pavarii honey. Three Arbutus pavarii samples obtained from local beekeepers in Derna city, harvested in 2015, 2016 and 2017, were analyzed in this research. The three samples were first subjected to melissopalynologics screening and investigated for their physicochemical characteristics. The physicochemical parameters investigated in this work showed agreement with previously published studies and satisfied the international standards, except for hydroxymethylfurfural (HMF) content of the two older samples which is justified by aging or possible thermal processing of these honeys. Pollen study revealed that melissopalynological analysis is not a reliable method and may not be useful to assess authenticity and to verify its botanical source. Volatile components of A. pavarii honey were isolated by continuous liquid-liquid extraction followed by solvent-assisted flavor evaporation (CLLE/SAFE) and by headspace-solid phase microextraction (HS-SPME). The volatile aroma components were identified by gas chromatography olfactometry (GC-O) and gas chromatography mass spectrometry (GC-MS) analytical methods and confirmed by authentic standards. The potent odorants of the honey were determined by aroma extract dilution analysis (AEDA) of the CLLE-SAFE extract using GC-O. Concentrations of certain selected volatile constituents were estimated by application of SIDA-HS-SPME-GC-(TOF)MS. The results indicated that A. pavarii honey has a complex matrix loaded with many volatile compounds; however, only some of its volatile components were detected as odor active. The predominant aroma components of this honey were norisoprenoids which explain its saffron-like odor, and the most important odorant that makes the major contribution to the overall aroma of this honey was 2-hydroxy-4,4,6-trimethylcyclohexa-2,5-dienone (lanierone) followed by 2-hydroxyisophorone and β-damascenone. Several other aroma components were found to impact the aroma of A. pavarii honey. These belong to diverse chemical classes such as acids, alcohols, aldehydes, esters, ketones, terpenes, etc. Both qualitative and quantitative analysis of A. pavarii honey ranked lanierone as the top odorant of this honey. Sensory analysis of the honey by sensory descriptive aroma profiling also ranked the saffron-like aroma as the predominant aroma attribute of this honey. This research provides a comprehensive characterization of aroma components of Arbutus pavarii honey which could be used as floral markers for verification of the botanical source of the honey nectar and a platform for useful authentication criteria.","Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2023-05-01","The student, Nagiat Hwisa, accepted the attached license on 2021-04-22 at 10:16.","The student, Nagiat Hwisa, submitted this Dissertation for approval on 2021-04-22 at 10:48.","This Dissertation was approved for publication on 2021-04-23 at 11:19.","DSpace SAF Submission Ingestion Package generated from Vireo submission #16495 on 2021-09-16 at 20:13:56","Made available in DSpace on 2021-09-17T04:06:50Z (GMT). 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