Determination of volatile compounds of Turkish commercial monofloral honeys by headspace–solid phase microextraction/gas chromatography–mass spectrometry and sensory evaluation

In this study, it was aimed to determine the physicochemical properties, volatile compounds, and sensory characteristics of commercial monofloral honeys (linden, lavender, carob, thistle, and orange blossom) of five different origins obtained from the flora of Turkey. All these characteristics were used as an assist in showing the botanical origin of the honey. Both colour characteristics and physicochemical properties of honeys were influenced by the nectar source. Volatile components of honeys were extracted by headspace solid-phase microextraction and identified by gas chromatography–mass spectrometry. In monofloral honeys, 64 volatile compounds belonging to 10 aroma groups (terpene, hydrocarbons, aldehyde, ketone, furane, alcohol, ester, acid, sulphur compound, and other compounds) were detected and their total amount ranged between 542.71 and 1,921.30 μg/kg. In sensory analysis, orange blossom honey had the highest taste score, while thistle honey ranked first in general acceptability. In the aroma profile analysis, caramel odour was dominant in carob honey, while floral and fresh odours were more intense in other varieties.