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September 10, 2025International Journal of Food Science & TechnologyOpen Access

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

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Authors

GKGülcan Koyuncu

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Overview

Analysis reveals volatile compounds and physicochemical properties in monofloral honeys, suggesting distinct botanical origins.

Key Points

  • Orange blossom honey had the highest sensory taste score, while thistle honey was most acceptable overall.
  • A total of 64 volatile compounds across 10 aroma groups were identified using gas chromatography–mass spectrometry.
  • Honey characteristics, including color and physicochemical properties, varied significantly based on nectar source.
  • The aroma profile indicated dominant caramel notes in carob honey, with floral scents in other varieties.

Cite This Study

Gülcan Koyuncu (2025) studied this question.

synapsesocial.com/papers/68c192579b7b07f3a0616cf9https://doi.org/10.1093/ijfood/vvaf151
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Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

  1. 1Chemical composition and biological properties of aromatic compounds in honey: An overview2017 · 32 citations