Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques

Abstract

The aroma of honey is an important factor in its market appeal, but it can vary significantly depending on the type and origin of the honey. This variability can influence consumer preferences and the perceived quality of honey products. Desirable attributes such as sweet, floral, honey-like, and fruity aromas are sought after, while strong or off-flavors can affect the overall quality and taste of the honey. These aromas are produced by volatile compounds present in the honey. In this systematic review, 187 different volatile compounds, including terpenoids, aldehydes, alcohols, esters, acids, ketones, and phenols, were identified in 33 different types of honey. Additionally, 63 different odor attributes were found, with the most dominant being sweet, floral/flowery, honey-like, fruity, green, and herbal-like. Compounds such as phenylacetic acid, γ-butyrolactone, ethyl phenylacetate, phenyl acetaldehyde, 8-hydroxylinalool, and furaneol were frequently associated with the distinctive smell of honey. However, there is still much to learn about the specific aroma-active compounds in honey from different botanical and geographical origins, highlighting the need for further research in this area.