Katarzyna Pokajewicz, Darya Lamaka, Nataliia Hudz, Leonora Adamchuk, Piotr Paweł Wieczorek
Bee bread is one of the least studied bee products. In this study, ten bee bread samples were characterized using palynology and HS-SPME-GC-MS (headspace solid-phase microextraction gas chromatography-mass spectrometry). In total, over one hundred different volatile components were identified, belonging to different chemical groups. Only ten common components were detected in all the samples. These volatiles were ethanol, ethylene chloride, ethyl acetate, acetic acid, α-pinene, furfural, nonane, nonanal, n-hexane and isovaleric acid...
March 22, 2024: Scientific Reports