Automated Aroma and Flavor Profiling of Honey Using High-Capacity Sorptive Extraction

Abstract

Honey is prone to food fraud, where either a less desirable honey is misrepresented as a more desirable one, or honey substitutes are used to bulk the original product. This article demonstrates how high-capacity sorptive extraction can be used to extract aroma compounds spanning a wide volatility range from different honey samples. Automated statistical analysis was used to uncover subtle differences between the honey samples, to determine possible markers of authenticity and help to combat fraud.