The Aromatic World of Bee Pollen

Scientists have been exploring the scents of bee pollen from Central and Eastern Europe. They used a special technique called headspace solid phase microextraction (HS-SPME) along with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) to figure out the best way to extract the smells. They tried different fiber coatings, temperatures, and times to find the most effective method. The winner was using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber coating at 60°C for 30 minutes to extract and 1 minute to desorb.Using this method, they studied 14 types of pollen from plants like rapeseed, musk thistle, and sunflower. Each type had a unique smell based on where it came from. Around 31% to 48% of the total smells in each sample were really important for the overall aroma. They found between 75 to 101 different smells in each pollen sample, with 26 to 42 of them being really noticeable. These smells were grouped into 13 different chemical classes. Fatty acids were the most common smells in most pollen, but in some types, esters were the most abundant. People who tasted the pollen noticed six main characteristics: "green/sour", "fruity", "spicy/herbal", "earthy/mushroom", "sweet/baked/caramel/honey", and "floral". This research helps create a "flavor wheel" that can describe the tastes and smells of pollen from different plants. Each type of pollen had its own unique smells that could help identify where it came from.