volatile compounds in honey a review on their involvement in aroma, botanical origin determination and potential biomedical activities挥发性化合物在蜂蜜审查参与香气,植物起源的决心和潜在的生物活动.pdfVIP
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volatile compounds in honey a review on their involvement in aroma, botanical origin determination and potential biomedical activities挥发性化合物在蜂蜜审查参与香气,植物起源的决心和潜在的生物活动
Int. J. Mol. Sci. 2011, 12, 9514-9532; doi:10.3390/ijm
OPEN ACCESS
International Journal of
Molecular Sciences
ISSN 1422-0067
/journal/ijms
Review
Volatile Compounds in Honey: A Review on Their Involvement
in Aroma, Botanical Origin Determination and Potential
Biomedical Activities
Christy E. Manyi-Loh 1, Roland N. Ndip 1,2 and Anna M. Clarke 1,*
1 Microbial Pathogenicity and Molecular Epidemiology Research Group, Department of
Biochemistry and Microbiology, Faculty of Science and Agriculture, University of Fort Hare,
P/Bag X1314, Alice 5700, South Africa; E-Mails: 200902845@ufh.ac.za (C.E.M.-L.);
rndip@ufh.ac.za (R.N.N.)
2 Laboratory for Emerging Infectious Diseases, Department of Biochemistry and Microbiology,
Faculty of Science, University of Buea, Box 63, Buea, Cameroon
* Author to whom correspondence should be addressed; E-Mail: aclarke@ufh.ac.za or
info@sundialinn.co.za; Tel.: +27-836-516-892; Fax: +27-46-622-5468.
Received: 2 November 2011; in revised form: 29 November 2011 / Accepted: 12 December 2011 /
Published: 20 December 2011
Abstract: Volatile organic compounds (VOCs) in honey are obtained from diverse
biosynthetic pathways and extracted by using various methods associated with varying
degrees of selectivity and effectiveness. These compounds are grouped into chemical
categories such as aldehyde, ketone, acid, alcohol, hydrocarbon, norisoprenoids, terpenes
and be
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