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Identification of the key aroma active compounds of propolis collected from central New Jersey over three consecutive years

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TitleInfo
Title
Identification of the key aroma active compounds of propolis collected from central New Jersey over three consecutive years
Name (type = personal)
NamePart (type = family)
Tomaszewski
NamePart (type = given)
Monika Jozefa
NamePart (type = date)
1979-
DisplayForm
Monika Jozefa Tomaszewski
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Hartman
NamePart (type = given)
Thomas G
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Thomas G Hartman
Affiliation
Advisory Committee
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chair
Name (type = personal)
NamePart (type = family)
HO
NamePart (type = given)
CHI-TANG
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CHI-TANG HO
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Schaich
NamePart (type = given)
Karen
DisplayForm
Karen Schaich
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2016
DateOther (qualifier = exact); (type = degree)
2016-05
CopyrightDate (encoding = w3cdtf); (qualifier = exact)
2016
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Produced by bees, propolis has attracted substantial scientific interest and consumer demand as a “superfood”. Long used in folk medicine, propolis is known for its purported health promoting properties and pleasant aroma. Propolis is consumed as a dietary supplement; it is also a raw material in chewing gums, confections, and honey, and a preservative added directly to food or integrated into packaging. Although propolis volatiles have been studied for many years, little is yet known about the key aroma-active compounds responsible for its pleasant characteristic aroma. Research has shown that propolis volatiles vary with geographic location, time of collection, and plant source. However, no research has documented variability in the aroma active compounds of propolis from the same bee hive over consecutive years or investigated which compounds are key odorants with greatest influence on the unique aroma of propolis. This research, therefore, aimed to identify key aroma active compounds in propolis and to gain insight into its seasonal variability. Aromas were isolated gently by solvent assisted flavor evaporation (SAFE) and volatile components were separated by on-column gas chromatography mass spectrometry (GC-MS) in addition to purge and trap thermal desorption (P&T-TD-GC-MS). Although hundreds of volatiles were present and identified in the samples, gas chromatography olfactometry (GC-O) demonstrated that only 47 were aroma active. Application of comparative aroma extract dilution analysis (cAEDA) identified α-pinene (pine-like), 1,8-cineole (eucalyptus-like), (E)-2-nonenal (green), (E,Z)-2,6-nonadienal (cucumber-like), (E)-β-damascenone (cooked apple), 2-methoxyphenol (smoky), phenylethyl alcohol (floral, rose), β-ionone (floral, berry), eugenol (clove-like), (E)-ethyl cinnamate (cinnamon-like), 2-methoxy-4-vinylphenol (clove-like), and 3-phenylpropanoic acid (floral) as the most aroma-active compounds. Concentrations of individual components varied with season, but overall distribution of odorants was remarkably consistent over three years. These results provide considerable insight into aroma compounds that contribute to propolis aroma and into seasonal changes in composition of those compounds. This knowledge should contribute significantly to applications of propolis to dietary, pharmaceutical, flavor and fragrance industries, and also set the stage for future research on the key aroma active compounds of propolis collected from different geographical locations as well as the development of aroma standardization and quality control methods.
Subject (authority = RUETD)
Topic
Food Science
Subject (authority = ETD-LCSH)
Topic
Propolis
Subject (authority = ETD-LCSH)
Topic
Bees--United States--New Jersey
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_7240
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xiv, 94 p. : ill.)
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Note (type = special display note)
by Monika Jozefa Tomaszewski
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3CC12VQ
Genre (authority = ExL-Esploro)
ETD graduate
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Tomaszewski
GivenName
Monika
MiddleName
Jozefa
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2016-04-14 16:16:31
AssociatedEntity
Name
Monika Tomaszewski
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
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Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2016-05-31
DateTime (encoding = w3cdtf); (qualifier = exact); (point = end)
2017-05-31
Type
Embargo
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after May 31st, 2017.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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2016-04-14T16:10:02
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