Abstract
Volatile organic compounds (VOCs) in honey are obtained from diverse biosynthetic pathways and extracted by using various methods associated with varying degrees of selectivity and effectiveness. These compounds are grouped into chemical categories such as aldehyde, ketone, acid, alcohol, hydrocarbon, norisoprenoids, terpenes and benzene compounds and their derivatives, furan and pyran derivatives. They represent a fingerprint of a specific honey and therefore could be used to differentiate between monofloral honeys from different floral sources, thus providing valuable information concerning the honey’s botanical and geographical origin. However, only plant derived compounds and their metabolites (terpenes, norisoprenoids and benzene compounds and their derivatives) must be employed to discriminate among floral origins of honey. Notwithstanding, many authors have reported different floral markers for honey of the same floral origin, consequently sensory analysis, in conjunction with analysis of VOCs could help to clear this ambiguity. Furthermore, VOCs influence honey’s aroma described as sweet, citrus, floral, almond, rancid, etc. Clearly, the contribution of a volatile compound to honey aroma is determined by its odor activity value. Elucidation of the aroma compounds along with floral origins of a particular honey can help to standardize its quality and avoid fraudulent labeling of the product. Although only present in low concentrations, VOCS could contribute to biomedical activities of honey, especially the antioxidant effect due to their natural radical scavenging potential.
Highlights
Honey is a nutritious food, with economical importance worldwide, and is the most important primary product of beekeeping used by humankind since ancient times [1]
We explore the analysis of the volatile fraction of honey as a method for assessing the aroma and floral origins as well as their antimicrobial potentials
A novel approach for the isolation of Volatile organic compounds (VOCs) was validated in the study by Manyi-Loh et al [33]; we identified volatile compounds in solvent extracts of honeys produced in South Africa
Summary
Honey is a nutritious food, with economical importance worldwide, and is the most important primary product of beekeeping (utilizing the honeybees Apis mellifera L.) used by humankind since ancient times [1] It is mainly a supersaturated sugar solution, with more than 95% of its dry mass consisting of sugar and water, different valuable nutrients such as vitamins, minerals, enzymes, flavoring organic compounds, free amino acids and numerous volatile compounds constitute minor components [2]. The composition of honey is tightly associated to its botanical source and to the geographical area from where it originated, because soil and weather determines melliferous flora [3] With regard to their origin, honey could be classified as floral when it is derived from the nectar of flowering plant or non-floral (Honeydew) when it is derived from sweet deposits secreted by living parts of plants or excreted onto them by sap-sucking insects [4,5]. We explore the analysis of the volatile fraction of honey as a method for assessing the aroma and floral origins as well as their antimicrobial potentials
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
