Abstract
SUMMARYEther extraction of honey followed by gas liquid chromatography provides a simple procedure for the objective assessment of honey flavour. In honeys with a satisfactory flavour, 5-hydroxymethyl-furfuraldehyde (HMF) is the main volatile component, whereas in organoleptically unsatisfactory honeys the quantity of other high-boiling components exceeds the quantity of HMF. Organoleptic examination of the effluent from a gas-chromatographic column shows that the high-boiling volatiles of honey are responsible for the characteristic aroma.
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