caa a22 4500 463156773 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0512-9 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0512-9 Botanical origin of monovarietal dark honeys (from heather, holm oak, pyrenean oak and sweet chestnut) based on their chromatic characters and amino acid profiles [Elektronische Daten] [Ana González-Paramás, Rafael García-Villanova, J. Gómez Bárez, José Sánchez Sánchez, Ramón Ardanuy Albajar] An early optimisation of the o-phthaldialdehyde (OPA) method for the HPLC-fluorimetric analysis of amino acids in honey and bee-pollen made feasible the quantification of 23, which included five infrequently searched for. Forty samples of monovarietal dark honeys, from four botanical origins, were analysed for their amino acids' profile (which included proline) and their colour. In order to test for their botanical classification stepwise linear discriminant analysis was applied to a number of variables made from a selection of analytical results and simple mathematical functions of them. This allowed, firstly, distinguishing honeys from these four botanical sources with 85.0% cross-validated grouped cases correctly classified. A second application was made for the group of honeydew honeys—a matter of particular interest since no chemical or microscopic method exists for the honeys from holm oak and oak. Ninety-five percent of the cross-validated samples were correctly classified, only one sample was misclassified. Springer-Verlag, 2006 Monovarietal honeys nationallicence Botanical discrimination nationallicence Amino acids' profile nationallicence Analysis of colour nationallicence Discriminant analysis nationallicence González-Paramás Ana Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus "Miguel de Unamuno”, E-37007, Salamanca, Spain aut García-Villanova Rafael Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus "Miguel de Unamuno”, E-37007, Salamanca, Spain aut Gómez Bárez J. Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus "Miguel de Unamuno”, E-37007, Salamanca, Spain aut Sánchez Sánchez José Departamento de Botánica, Facultad de Biología, Universidad de Salamanca, Salamanca, Spain aut Ardanuy Albajar Ramón Departamento de Estadística, Facultad de Ciencias, Universidad de Salamanca, Salamanca, Spain aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 87-92 1438-2377 226:1-2<87 2007 226 217 https://doi.org/10.1007/s00217-006-0512-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0512-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- González-Paramás Ana Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus "Miguel de Unamuno”, E-37007, Salamanca, Spain aut NATIONALLICENCE 700 1- García-Villanova Rafael Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus "Miguel de Unamuno”, E-37007, Salamanca, Spain aut NATIONALLICENCE 700 1- Gómez Bárez J. Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus "Miguel de Unamuno”, E-37007, Salamanca, Spain aut NATIONALLICENCE 700 1- Sánchez Sánchez José Departamento de Botánica, Facultad de Biología, Universidad de Salamanca, Salamanca, Spain aut NATIONALLICENCE 700 1- Ardanuy Albajar Ramón Departamento de Estadística, Facultad de Ciencias, Universidad de Salamanca, Salamanca, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 87-92 1438-2377 226:1-2<87 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer