Abstract
Sixty six volatile compounds were detected in Spanish citrus honeys by GC–MS. Certain compounds appeared to be characteristic of this floral source, particularly high concentrations of terpenes and derivatives, such as linalool, ( Z) ( E)-linalool oxide, α-terpineol, terpineal and isomers of lilac aldehyde and lilac alcohol. Sinensal isomers are also proposed as new chemical markers for citrus honeys, since these compounds are present only in this floral source. OAV values suggested that these compounds contributed strongly to the characteristic aroma of citrus honeys.
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