Study of the principal constituents of tropical angico (Anadenanthera sp.) honey from the atlantic forest

Free proline was significantly (p < 0.05) lower compared to that of other honeys from the atlantic forest, caatinga and cerrado biomes. Honeys from the atlantic forest and cerrado had a significantly (p < 0.05) lower HMF than angico. Fructose and glucose in angico honeys were significantly (p < 0.05) higher than those from caatinga. Mean values for turanose, nigerose, sucrose, isomaltose, maltotriose, panose and raffinose in angico were significantly (p < 0.05) different from honeys from the atlantic forest and caatinga. Use of cluster analysis permitted the three kinds of honey to be grouped independently. Angico was closest to caatinga honey, but both were significantly (p < 0.05) different from other atlantic forest honey. GC/SNIFFING showed that linalool oxide, 2-ethyl hexanol, phenylethanol, and phenylacetic acid may be important contributors to the flavour of angico honey.