Quantitation and Seasonal Variation of Key Odorants in Propolis

BUY Concentrated Propolis in Veggie Capsules  

J Agric Food Chem. 2019 Jan 10

Application of a comparative aroma extract dilution analysis (cAEDA) to the volatiles isolated from propolis of three consecutive seasons by solvent extraction and solvent-assisted flavor evaporation (SAFE) afforded 48 odorants with flavor dilution (FD) factors ≥ 4, including 21 compounds that have not been previously reported in propolis.

Despite differences in FD factors of some compounds, the overall temporal variation in the odorants was low. Compounds identified with FD ≥ 64 were quantitated by stable isotope dilution assays (SIDAs) and odor activity values (OAVs) were calculated.

Twenty-two compounds showed OAVs ≥ 1, including (E)-isoeugenol (clove; OAV 3700), linalool (floral; OAV 380), butanoic acid (sweaty, rancid; OAV 370), 3-phenylpropanoic acid (floral; OAV 270), 3-methylbutanoic acid (sweaty, rancid; OAV 210), eugenol (clove; OAV 190), and β-ionone (floral; OAV 170).

An odor reconstitution model prepared from deodorized beeswax and the 22 odorants in their natural concentrations closely matched the olfactory profile of authentic propolis.