Compostos voláteis e perfil sensorial de méis monoflorais produzidos por abelhas sem ferrão (melipona spp.) Do semiárido brasileiro

• Ano de defesa: 2017
• Autor(a) principal: Costa, Ana Caroliny Vieira da
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Química e Bioquímica de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Aroma; Cromatografia Gasosa – Espectometria de Massas; Cromatografia Gasosa – Olfatometria; Jandaíra; Sensorial; Uruçu; Sensory; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/9415

Stingless bees are producing honey with unique and high-value features; nonetheless, information about the volatile and sensorial profile of honeys produced by Melipona ssp. are scarce. This study aimed to characterize Monofloral honeys produced from flora / fauna of the northeastern semiarid region in order to determine potential chemical and sensorial markers (volatile compounds) to assist in attesting the authenticity of these honeys, which consequently contribute to the enhancement of melipoliculture activity. The samples, a total of twelve honeys, were produced by Jandaira species (Melipona subnitida Ducke) and uruçu (M. scutellaris Latrelle) and were collected in four different meliponaries, located in the region of Seridó, state of Rio Grande do Norte, and in the Agreste region, in the state of Paraiba. Through melissopalinological analysis, the samples were classified as Monofloral honeys of Juazeiro (Ziziphus joazeiro Mart.), velame branco (Croton heliotropiifolius Kunth), jurema branca (Mimosa arenosa willd poir), chanana (Turnera subulata L.), malicia (Mimosa quadrivalvis L.), angico (Anadenanthera colubrina) and algaroba (Prosopis juliflora Sw). The research initially involved the study of optimal conditions of Solid Phase Microextraction (SPME) technique for the extraction of volatile compounds of Monofloral honeys. Subsequently, honeys were evaluated by applying three analytical techniques: SPME applied to volatile analysis by GC-MS (HS-SPME-GC-MS), Quantitative Descriptive Analysis (QDA) and Gas Chromatography Olfactometry (GC-O). The optimization studies of SPME technique / GC / MS indicated the following optimized conditions: 15 minute equilibration time, 45 minutes extraction time and 45 ° C extraction temperature. A total of 161 volatile compounds, 13 belonging to chemical classes were identified in 12 samples evaluated. The profile of volatile compounds played an important role in determining floral source of honey, since the results suggest the existence of differentiators compounds and potential markers related to evaluated botanical sources. As an example, linalool to honeys from malicia, D-sylvestrene for honeys from chanana, rose-oxide for mesquite honey and benzeneethanol for angico honey. Honeys made from the blossoms from Juazeiro were sensorially sweeter, with aroma and flavor of more intense caramel. These honeys also showed a more characteristic flavor of honey, which can be associated with benzaldehyde compounds and benzene acetaldehyde. Honeys made from the velame branco flowerings were more acidic and less sweet, and were the only ones who showed volatile methyl eugenol in its composition, considered a character impact compound. Honeys from jurema branca showed higher aroma of beeswax; furthermore, compounds hexanol, limonene, α-farnesene and δ-cardinene may have contributed to generate the herbaceous aromas perceived with higher intensity in honeys produced in this bloom. Through olfactometry technique, it was found that chemical compounds pentanoate acetate, methyl eugenol, safranal and β-damascenone volatiles had a greater odor impact in white velame honey prepared by uruçu bee. It is emphasized that, in relation to the sensorial profile and volatile profile, statistically significant differences were observed (p ≤ 0.05) among honeys produced by different bees from the same botanical origin. In this context, the results show the strong influence of flowering in the volatile and sensory profile of monofloral honeys analyzed, representing an important contribution to knowledge related to aroma and flavor chemistry of this type of honey. Moreover, these are new results, which may be used in screening and evaluation of honey conformity, adding value to the product and the region, as well as help define marketing strategies and preservation of local culture and identity.