Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana-Turkey

Abstract

In this study, the effects of different altitudes on the physicochemical properties and aroma compounds of astragalus honey were investigated. As the altitude increased, the moisture content of honey samples decreased. Similarly, as the altitude increased, the acidity and the diastase activity of samples increased. Aroma compounds were identified and quantified using the GC-MS-FID. It was determined that with the increasing altitude, the total amount of the alcohol compounds decreased, and the total amount of the lactone compounds and the norisoprenoid compounds increased with the decreasing altitude. Moreover, 11 different aroma compounds with an odor activity value above one were detected. From these compounds, Limonene, (E)-Linalool oxide, (Z)-Linalool oxide, and acetic acid were determined as the powerful odor active compounds in all of the honey samples. The first data on the change of aroma compounds in honey with the effect of altitude were obtained through this study.