Abstract
Since ancient times, beekeeping (using Apis mellifera L. honeybees) has produced honey, the most significant primary product and healthy food with global economic significance. The volatile organic compounds found in honey are produced in a variety of biosynthetic routes and extracted utilizing a range of techniques with differing levels of efficacy and selectivity. As these volatile compounds reflect honey’s fingerprint and might thus be used to distinguish different unifloral kinds of honey from different sources, can provide significant information about the natural and geographical origins of honey using some analytical techniques. This chapter discusses the importance of gas chromatography (GC) and GC–mass spectrometry (GC-MS) in analyzing and isolating volatile chemicals from various honey samples. In addition, various sample extraction processes are used, to extract volatile compounds from honey such as hydro distillation (HD), liquid–liquid extraction (LLE), Likens–Nikerson simultaneous steam distillation extraction (LNSDE), simultaneous steam distillation extraction (SDE), and micro simultaneous distillation extraction (MSDE), and the volatile chemicals recovered are heavily influenced by the method used. The GC and GC-MS techniques aid in the separation, identification, and quantification of volatile chemicals found in honey. Each unifloral honey has a distinct olfactory profile and floral markers that can be used to identify and authenticate the honey based on its floral source. Furthermore, volatile chemicals are responsible for honey's aromatic profile, the separation and composition of volatile compounds found in honey can aid in the detection of adulterations done in honey sample.
Published Version
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