Page 8 - Aboud_etal2011
P. 8
Characterization of Sicilian honeys 171
Fig. 1. Dendrogram of the cluster analysis of volatile compounds of Sicilian honeys.
Conclusion References
This work is a preliminary investigation into honeys produced in ALISSANDRAKIS, E; DAFERERA, D; TARANTILIS, P A; POLISSIOU, M;
Sicily; further research on a larger number of samples is needed for HARIZANIS, P C (2003) Ultrasound-assisted extraction of
a statistical analytical approach. From the economic standpoint, volatile compounds from citrus flowers and citrus honey. Food
investigating the floral origin of honeys and their physicochemical Chemistry 82, 575−582.
properties may result in an increase of the commercial value. ANKLAM, E (1998) A review of the analytical methods to determine
the geographical and botanical origin of honey. Food Chemistry
Acknowledgements 63 (4), 549–562.
This work was partially funded by Ce.R.T.A. s.c.r.l. (Centri Regionali ANKLAM, E; RADOVIC, B S (2001) Suitable analytical methods for
per le Tecnologie Alimentari; http://www.certa.it/default.asp) determining the origin of European honey. American
Laboratory, 60–64.
ANONYMOUS: Council Directive 2001/110/EC (2001) Relating to
honey, Official Journal of the European Communities.
AOAC (1990) Official methods of analysis, 962, 19-1033.
AUBERT, S; GONNET, M (1983) Mesure de la couleur des miels.
Apidologie 14, 105-118.
BELITZ, H D; GROSCH, W (1987) Use of carotenoids in food
processing. In Food chemistry, Heidelberg, Germany: Springer-
Verlag Berlin, 196-197.
