{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T11:32:38Z","timestamp":1790422358377,"version":"4.1.0"},"reference-count":33,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2021,6,24]],"date-time":"2021-06-24T00:00:00Z","timestamp":1624492800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2021,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Honey is a commodity of great nutritional value, but deep\u2010processed honey products are uncommon. Herein, we used vacuum belt dryer to dry Acacia honey at 60\u00b0C, 70\u00b0C, and 80\u00b0C, prepared it into powder, and analyzed its volatile compound differences. We established HS\u2010GC\u2010IMS method to detect the volatile organic compounds (VOCs) of these three Acacia honey powders (AHPs). In total, 77 peaks were detected, and 23 volatile compounds were identified, including eight aldehydes, six ketones, three furans, one alcohol, one phenol, one lactone, one ester, one acid, and one nitrile. Moreover, principal component analysis (PCA) and fingerprint similarity analysis based on the Euclidean distance distinguished the three heating temperature treatments. Clearly, it was concluded that there are significant differences in volatile substances at different tested temperatures, and when the AHP was incubated at 80\u00b0C, more volatile compounds were detected.<\/jats:p>","DOI":"10.1002\/fsn3.2364","type":"journal-article","created":{"date-parts":[[2021,6,24]],"date-time":"2021-06-24T10:45:09Z","timestamp":1624531509000},"page":"4085-4093","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["HS\u2010GC\u2010IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures"],"prefix":"10.1002","volume":"9","author":[{"given":"Duo","family":"Feng","sequence":"first","affiliation":[{"name":"College of Biochemical Engineering Beijing Union University Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Food and Nutrition Development Ministry of Agriculture and Rural Affairs Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"He","sequence":"additional","affiliation":[{"name":"College of Biochemical Engineering Beijing Union University Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiao\u2010jiao","family":"Ji","sequence":"additional","affiliation":[{"name":"College of Biochemical Engineering Beijing Union University Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui","family":"Tang","sequence":"additional","affiliation":[{"name":"Beijing Tongrentang bee products (Jiangshan) Co., Ltd Jiangshan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong\u2010mei","family":"Dong","sequence":"additional","affiliation":[{"name":"Beijing Tongrentang bee products (Jiangshan) Co., Ltd Jiangshan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wen\u2010jie","family":"Yan","sequence":"additional","affiliation":[{"name":"College of Biochemical Engineering Beijing Union University Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,6,24]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods6080058"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.08.031"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1039\/D0RA00390E"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.05.068"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.analchem.7b03748"},{"issue":"03","key":"e_1_2_8_7_1","first-page":"26","article-title":"The research status and prospect of honey powder","volume":"29","author":"Ju L. N.","year":"2009","journal-title":"Journal of Bee"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2019.1619573"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-012-1006-3"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.2478\/v10222-012-0082-4"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1080\/00218839.2019.1688509"},{"key":"e_1_2_8_12_1","first-page":"37","article-title":"Evaluation of UPLC fingerprint spectrum of tobacco flavor with included angle cosine, correlation coefficient and Euclidean distance methodologies","volume":"12","author":"Li X. Q.","year":"2008","journal-title":"Tobacco Science and Technology."},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules17089900"},{"issue":"08","key":"e_1_2_8_14_1","first-page":"109","article-title":"Effect of drying on the flavor and taste mechanism of sausage","volume":"44","author":"Liu Q. Y.","year":"2019","journal-title":"Food Science and Technology"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2010.03.008"},{"issue":"11","key":"e_1_2_8_16_1","first-page":"128","article-title":"Comparative study on preparation of broth powder by ultrasonic spraying\u2010freeze drying and traditional drying techniques","volume":"41","author":"Liu Y. X.","year":"2020","journal-title":"Food Science"},{"key":"e_1_2_8_17_1","first-page":"253","article-title":"Effects of thermal treatment on 5\u2010hydroxymethyl\u20102\u2010furaldehyde (HMF) contents on different floral honeys","volume":"02","author":"Lu K.","year":"2006","journal-title":"Journal of Northwest University (Natural Science Edition)"},{"issue":"14","key":"e_1_2_8_18_1","first-page":"245\u2013249+255","article-title":"Effects of thermal processing on honey quality","volume":"45","author":"Ma T. C.","year":"2019","journal-title":"Food and Fermentation Industries"},{"issue":"02","key":"e_1_2_8_19_1","first-page":"68","article-title":"The analysis research of three nectar source honey aroma ingredients differentiation information","volume":"39","author":"Pei G. P.","year":"2014","journal-title":"Food Science and Technology"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.11.079"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2015.09.062"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00216-019-01978-w"},{"issue":"09","key":"e_1_2_8_23_1","first-page":"183","article-title":"Discriminant analysis of fleur\u2010de\u2010lis based on Euclidean distance \u2013 Classification of fleur\u2010de\u2010lis","volume":"40","author":"Tang Y. Z.","year":"2019","journal-title":"Modern Business Trade Industry"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2011.02.011"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2010.02243.x"},{"issue":"10","key":"e_1_2_8_26_1","first-page":"50","article-title":"Determination of contents of hydroxymethyl furfural in honey sold in Chengdu","volume":"69","author":"Wang J. W.","year":"2018","journal-title":"Apiculture of China"},{"issue":"05","key":"e_1_2_8_27_1","first-page":"741\u2013746+837","article-title":"Determination of volatile compounds in honey using static headspace\u2010gas chromatography\u2010mass spectrometry and chemometrics","volume":"31","author":"Wang W. J.","year":"2019","journal-title":"Natural Product Research and Development"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.01.004"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127774"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b01576"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.12002"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-015-1608-7"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.5925"},{"issue":"04","key":"e_1_2_8_34_1","first-page":"222","article-title":"Effect of key processing steps on formation of volatile flavor components in steamed pork with rice","volume":"40","author":"Zhang Z. Q.","year":"2019","journal-title":"Food Science"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.2364","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.2364","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.2364","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,8,29]],"date-time":"2023-08-29T07:56:25Z","timestamp":1693295785000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.2364"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,6,24]]},"references-count":33,"journal-issue":{"issue":"8","published-print":{"date-parts":[[2021,8]]}},"alternative-id":["10.1002\/fsn3.2364"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.2364","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,6,24]]},"assertion":[{"value":"2021-02-13","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-05-14","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-06-24","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}