Characterization and classification of Thymus capitatus (L.) honey according to geographical origin based on volatile compounds, physicochemical parameters and chemometrics
| dc.contributor.author | I.K. Karabagias, | en |
| dc.contributor.author | A. Badeka, | en |
| dc.contributor.author | S. Kontakos, | en |
| dc.contributor.author | S. Karabournioti | en |
| dc.contributor.author | M.G. Kontominas | en |
| dc.date.accessioned | 2015-11-24T16:53:38Z | |
| dc.date.available | 2015-11-24T16:53:38Z | |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10045 | |
| dc.rights | Default Licence | - |
| dc.subject | Thymus capitatus (L.) honey | en |
| dc.subject | Classification | en |
| dc.subject | Volatile compounds | en |
| dc.subject | Physicochemical parameters | en |
| dc.subject | Chemometrics | en |
| dc.title | Characterization and classification of Thymus capitatus (L.) honey according to geographical origin based on volatile compounds, physicochemical parameters and chemometrics | en |
| heal.abstract | Greek thyme honeys (Thymus capitatus L.) were characterized and classified according to geographical origin based on the determination of volatile compounds and physicochemical parameters using MANOVA and Linear Discriminant Analysis. Forty two thyme honey samples were collected during the harvesting period in 2011 from 5 different regions in Greece known to produce thyme honey of good quality. The analysis of volatile compounds was performed by Headspace Solid Phase Microextraction coupled to Gas chromatography/Mass spectroscopy. Forty seven volatile compounds were identified and semi-quantified. Physicochemical analysis included the determination of pH, free, lactonic and total acidity, electrical conductivity, moisture, ash, lactonic/free acidity ratio and color parameters: L*, a*, b*. Using 9 volatile compounds and 11 physicochemical parameters the honey samples were satisfactorily classified according to geographical origin using volatile compounds (64.3% correct prediction), physicochemical parameters (92.7% correct prediction), and the combination of both (92.9% correct prediction). | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | http://dx.doi.org/10.1016/j.foodres.2013.11.032 | - |
| heal.identifier.secondary | http://www.sciencedirect.com/science/article/pii/S0963996913006418 | - |
| heal.journalName | Food Research International | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2014 | - |
| heal.publisher | Elsevier | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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