Try that smoker on my last Angry colony and you will look like a pin cushion with all the pain involved, try opening that angry colony up with no smoke and they are different bees with only half of them trying to kill me, this smoking the entrance lark makes me laugh (it is not necessary) and a total waste of time, i never do it.
Just open up gently and crack on with whatever you are doing, smoke is only useful when putting things back together to stop splatting bees ontop of the frames and boxes.
Interesting as smoke reduces the electroantennograph response of the antennae the same as floral odours thus blocking isopentyl acetate and 2-heptanone , maybe too much smoke caused the bees to act like that or it was something else? . People seem to have been using smoke in this way for 1000's years so there must be some merit in it's usage and it's certainly worked for me so far but after reading the below may try inspections without -
The effect of smoke on the volatile characteristics of honey
Chrisoula Tananaki1, Sofia Gounari2 and AndreasThrasyvoulou1*
1Aristotle University of Thessaloniki, Greece.
2 Veterinarian Institute of Research, Athens, Greece.
Received 5 February 2008, accepted subject to revision 5 January 2009, accepted
for publication 13 March 2009.
*Corresponding author: Email: thrasia@…
Journal of Apicultural Research and Bee World 48(2): 142-144 (2009) © IBRA 2009
DOI 10.3896/IBRA.1.48.2.10
It is well known that honey can easily absorb odours from the air, but
so far little work has been published on off-flavours in honey
(Τananaki et al., 2005). One source of honey contamination with offflavours is the smoke that beekeepers use to manipulate the bees and to remove the honey combs. In this study we examine the effect of
five different smoker fuels on the aroma profile of honey under
laboratory conditions.
Pine needles (Pinus spp.), cypress leaves (Cypressus
spp.), fungus (Fomes formentarius), a commercial product sold under
the trade name calumet and sawdust as being the commonest smoker
fuels used by beekeepers in Greece. For all experiments, honeydew
honey from pine trees was used. This honey was collected from
freshly built combs that had never been smoked before their
extraction. Four pieces of comb of 50 g each, two with sealed honey
and two with unsealed honey, were put in a transparent plastic cage
of 40 x 24 x 42 cm. In the same plastic cage were placed two
ceramic dishes of 8 cm diameter filled with pine honey from the same
source. A new smoker was used for each fuel, and smoke was blown
into the cage for two minutes. After 10 minutes the cage was opened
and the honey was extracted from the combs by pressure and then
filtered and stored in a freezer until analysed. The experiment was
repeated five times, each one with different smoking fuels. Honey
from unsmoked combs was used as a control.
A Purge and Trap system was used for the extraction of the
volatile compounds from honey. The extraction of the analytes and
adsorption on Tenax resin was carried out by He purging at 20 ml
min-1. During purging, the temperature of the trap was adjusted to
40 oC, and was then raised to 180oC (7 min) and the isolated
compounds transferred to the GC-column (SGE BPX5). Separation was
performed under the following oven temperature program: 40ºC
(5min), at 1ºC/min to 55ºC, at 3ºC/min to 120ºC, at 10ºC/min to
230ºC, at 20ºC/min to 280ºC (5 min). Helium was used as carrier gas
at a flow of 1ml/min and injector temperature was 220ºC. The
identification of isolated volatile compounds was achieved by
comparing mass spectra of unknown peaks with those stored in the
NIST and Wiley libraries.
The chromatographs of smoke showed many peaks. To find
whether compounds from smoke are transferred into honey, we
compared for all tested fuels the results from the smoke, the smoked
honey and the initial honey (control). Table 1 indicates compounds
that were not present in the control honey, but which appeared in it
after smoking with the five fuels.
Twenty one new compounds were detected in honey after
fumigation with pine needles, eleven with sawdust, nine with cypress
leaves and calumet and seven with F. formentarius smoke. Smoke
seems to have a minor impact on sealed honey since fewer new
compounds were detected after smoking (12 from the smoke of pine
needles, nine from the smoke of sawdust, eight from the smoke of
calumet, seven from the smoke of cypress leaves and five from the
smoke of F. formentarius). In most of the cases the effect of the
smoke in open and unsealed honey was stronger than in sealed honey
(Table 1). The best example of this is from the pine needle smoke
that caused the appearance of twelve, fifteen and eighteen
compounds in sealed, unsealed and extracted honey respectively.
More volatile compounds, were found in the sealed honey than in the
open honey, perhaps due to the high absorptive power of wax.
The compounds with the great concentrations were: 3-furanylaldehyde;
1-(2-furanyl)-ethanone; 5-methyl-2-furanylcarboxaldehyde;
and 2-methoxy-phenol. It is characteristic that the
concentration of 1-(2-furanyl)-ethanone, was five times greater in the
open honey than in the sealed honey. The compound 1-methyl-indene
was detected only in unsealed and open honey fumigated with pine
needles, cypress leaves, calumet and sawdust, but not in sealed
honey. The compounds 1,1-dimethyl-indene, 2-methy-naphthalene,
caryophyllene, germacrene, β-candine, α-bisabolene, 3CH2-
naphthalene were found only in the open honey fumigated with pine
needles.
Most of the detected volatile compounds in honey were also
present in the smoke from the different fuels. For example, fifteen of
the twenty one substances which were found in smoked honey were
also detected in the pine needle smoke. Some other compounds
detected in honey are combustion by-products. In addition, the
compounds with a furan ring are believed to be by-products of the
reaction of sugars at high temperatures with the warm smoke. One
such compound was the 5-hydroxy-methyl-2-furan-carboxaldehyde,
which was found in smoked honey with pine needles and fungus.
In conclusion, smoke affects the volatile profile of honey both
quantitatively and qualitatively by increasing the concentration of a
number of pre-existing compounds or by the formation of new ones.
The effect of smoking on the honey depends on the fuel used in the
smoker and most affects unsealed honey, contaminating it with
foreign volatile compounds, thus degrading the flavour profile of the
honey.
We consider honey to be a “high quality natural product” that is
produced by bees without any human intervention. The results of the
present work illustrate that smoke affects the quality of the stored
honey by incorporating volatile compounds.
References
TANANAKI, C H; THRASYVOULOU, A; MENEXES, G (2005) Absorption
of volatile compounds in honey from stored spices. Journal of
Apicultural Research. 44(2): 71-77.