Introduction. The present research aims to identify and quantify valuable compounds from native products such as honey, walnut and sea buckthorn in order to produce fermented product from cow's milk. Materials and methods. Honey bees of native production polyphora from the Dr?g??ani area (Romania) were used, and for the identification and quantification of the volatile compounds a GC-MS system was used. Qualitative and quantitative analyzes of the polyphenols were performed using the Agilent 1200 HPLC system consisting of a photodiode array (PDA) detector and an electrospray ionization mass detector. Results and discussion. In poliflora honey bees, phenolic acids reach 79.284 mg/100 g sample, isoprenoids reach 127.449 mg/100 g sample, and flavonoids at 168.475 mg/100 g sample, and the results obtained by chromatographic analysis of honey. Bees have been found in this product a wide range of aroma compounds, namely: terpenic compounds, higher alcohols, aldehydes and ketones, esters, so that the aldehydes reach values of 7.889 mg/100g, ketones at 2.337 mg/100g, alcohols higher ones accumulate at amounts of 3.212 mg/100g, and the esters reach values of 8.993 mg/100g. Following the chromatograms obtained, the content of polyphenols in the walnut kernel was established at an amount of 786.553 mgGAE/100 g, and for the berries the content in polyphenols was 343.229 mgGAE/100 g. Also the highest concentration significant of tocopherols is found in the form of alpha tocopherol, with 33.245 mg/100g, followed by beta tocopherol with an amount of 12.723 mg/100 g of oil. Values lower than 4.553 mg/ 100g and 1.286 mg/100g respectively are visible in the case of the tocopherol gamma and the tocopherol delta. Conclusions. The compounds identified and quantified from the three indigenous products such as polyflora honey, walnut and sea buckthorn will lead to the achievement of a harmonious aromatic profile and with certain taste qualities of the new fermented dairy product.
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