Volatile organic compounds of royal jellies obtained from honeybee (Apis mellifera L.) colonies fed with different industrial sugars at different locations

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2025-01-20 DOI:10.1007/s11694-025-03097-w

Ibrahim Seker, Semiramis Karlidag, Abuzer Akyol, Gulsah Yil, Abdurrahman Koseman, Ayse Burcin Uyumlu, Selim Erdogan, Murat Yilmaztekin

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引用次数: 0

Abstract

The aim of this study was to reveal differences in the volatile organic compounds (VOCs) of royal jellies (RJs) produced by honey bee (Apis mellifera L.) colonies fed with 3 different industrial sugars at 2 different locations. VOCs in the RJ samples were extracted via headspace-solid phase micro-extraction and analysed by gas chromatography‒mass spectrometry. In total, 46 compounds, including 3 esters, 14 alcohols, 5 acids, 1 aldehyde, 14 ketones, 3 lactones, 2 terpenes and 4 other compounds, were identified in the RJ samples obtained from honeybee (Apis mellifera L.) colonies reared in Doğanşehir. A total of 45 compounds, including 3 esters, 14 alcohols, 5 acids, 1 aldehyde, 14 ketones, 4 lactones, 2 terpenes and 2 other compounds, were detected in the RJ samples obtained from honeybee (Apis mellifera L.) colonies reared in the Uluköy location. It has been determined that different locations and different feeding conditions significantly affect the composition and amounts of volatile organic compounds in royal jelly.

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.