Evaluation of Marker Volatiles in Honey: A Review of Aromatic Compounds of Honey
Abstract
Honey volatiles are a complex mixture of substances formed during the nectar collection, honey-making process, and storage by bees. They contribute to the honey's distinct aroma and flavor, with potential health benefits and antioxidant properties. Understanding the fragrance constituents and floral origins of honey can help standardize quality and prevent mislabeling. Honey is a complex structure with numerous components, including phenolic and volatile compounds. These volatile compounds give honey its basic aroma and are found in almost all varieties. Monofloral honey varieties have unique odors and flavors due to these compounds. Research has shown that citrus sp. pollen-containing honey's volatile fraction distinguishes it from other types of honey. Other types of honey, such as Turkish honey, lavender honey, and thyme honey, also contain volatile compounds. These compounds can be used as floral identifiers for honey types, but their significance is still unknown. Further research is needed to understand the interaction between local natural flora volatiles and honey and to determine the effectiveness of volatile compounds in classifying monofloral honey.
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References
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