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Study on Honey Quality Evaluation and Detection of Adulteration by Analysis of Volatile Compounds Cover

Study on Honey Quality Evaluation and Detection of Adulteration by Analysis of Volatile Compounds

Journal of Apicultural Science
Volume 61 (2017): Issue 1 (June 2017)
By: Vojtěch Kružík,  Adéla Grégrová,  Aleš Rajchl and  Helena Čížková  
Open Access
|Jun 2017

Authors

Vojtěch Kružík

kruzikv@vscht.cz

University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Technická 5, 166 28, Prague, Czech Republic

Adéla Grégrová

University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Technická 5, 166 28, Prague, Czech Republic

Aleš Rajchl

University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Technická 5, 166 28, Prague, Czech Republic

Helena Čížková

University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Technická 5, 166 28, Prague, Czech Republic
DOI: https://doi.org/10.1515/jas-2017-0002 | Journal eISSN: 2299-4831 | Journal ISSN: 1643-4439
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Language: English
Page range: 17 - 27
Submitted on: Apr 17, 2015
Accepted on: Jan 25, 2017
Published on: Jun 16, 2017
Published by: Research Institute of Horticulture
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
adulteration,
honey,
quality,
sensory assessment,
SPME-GC/MS,
volatile compound
Related subjects:
Life sciences,
Zoology,
Life sciences, other

© 2017 Vojtěch Kružík, Adéla Grégrová, Aleš Rajchl, Helena Čížková, published by Research Institute of Horticulture
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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