Composition of honey from Córdoba (Argentina): Assessment of North/South provenance by chemometrics

MV Baroni, C Arrua, ML Nores, P Fayé, M del Pilar Díaz… - Food Chemistry, 2009 - Elsevier
We report the characterisation of honey samples produced in Córdoba (Argentina) and their
classification by geographical provenance (North/South) using chemometrics. Twenty-two …

SPME followed by GC–MS: a powerful technique for qualitative analysis of honey volatiles

AC Soria, J Sanz, I Martínez-Castro - European Food Research and …, 2009 - Springer
Volatile compounds from 40 honey samples of different botanic origin were analyzed by
SPME followed by GC–MS. In order to obtain complementary data for an overall …

Bottle-neck type of neural network as a mapping device towards food specifications

M Novič, N Grošelj - Analytica chimica acta, 2009 - Elsevier
A novel methodology is proposed for food specifications associated with the origin of food.
The methodology was tested on honey samples collected within the TRACE EU project. The …

Volatile organic components from fresh non-edible Basidiomycetes fungi

M Piovano, JA Garbarino, E Sánchez… - Natural Product …, 2009 - journals.sagepub.com
The compounds responsible for the characteristic odor of eight fresh non-edible
Basidiomycetes fungi were evaluated. The volatile organic compounds from the fresh …

[PDF][PDF] Identification of the floral source of New Zealand honeys

LE Petchell - 2009 - researchcommons.waikato.ac.nz
Depending on the nectar source, honey is either unifloral (derived mostly from one plant
type), or polyfloral (derived from multiple plant types). Unifloral honey has characteristic …