Characteristic aroma profiles of unifloral honeys obtained with a dynamic headspace GC-MS system
Amina Bouseta; Sonia Collln; Jean-Pierre Dufour
The volatile compounds of 84 unifloral honeys (from 14 unifloral sources in 10 countries) were studied with a dynamic headspace gas chromatograph coupled directly to a mass spectrometer system. The average concentrations of the 47 compounds identified are tabulated, together with relevant chromatographic data. Some compounds appeared to be characteristic of the floral source, particularly in lavender (caproaldehyde (hexanal) and heptanal), fir (acetone), eucalyptus (diketones, sulphur compounds, alkanes) and dandelion and rape (three unidentified compounds) honeys. It is concluded that further studies on less volatile compounds are needed in order to further characterize aromas of unifloral honeys and to differentiate honeys derived from floral sources such as chestnut, orange, lime and robinia. Some compounds, such as alcohols, branched aldehydes and furan derivatives, reflected the microbiological purity and processing and storage conditions of the honeys, rather than their floral origins.
honey, botanical composition, aroma, volatile compounds, gas chromatography, mass spectrometry