Characterisation of Tasmanian leatherwood honey according to geographical origin

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-05 DOI:10.1016/j.foodchem.2025.143723

K. Schmidt, D.C. Close, J.A. Smith, F. Maya Alejandro, S.M. Garland

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Abstract

In this study, the chemical composition, physico-chemical properties and antioxidant activities of leatherwood honey from different locations with different climate across Tasmania were compared. Concentrations of 14 volatiles in the GC–MS profiles, 9 volatiles in the GC-FID profiles and 29 phenolic compounds in the HPLC-DAD/MS profiles along with pH, electrical conductivity, colour, hydrogen peroxide accumulation and antioxidant activity differed significantly between South and North samples. Correlations were found between beehive elevation and four unknown compounds U226 (R² = 0.64), U169 (R² = 0.68), U28 (R² = 0.91) and U170 (R² = 0.57). Annual rainfall was correlated with an unknown compound with a mass to charge ratio of m/z 181 (R² = 0.40) and annual solar exposure was correlated with methyl syringate (R² = 0.42), ellagic acid (R² = 0.44) and two unknown compounds with mass to charge ratios of m/z 315 (R² = 0.53) and m/z 181 (R² = 0.67).

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.