Characterisation of the aroma profiles of different honeys and corresponding flowers using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry

The aroma profiles of thirteen different honey samples from four botanical origins: heather (Calluna vulgaris), raspberry (Rubus idaeus), rape (Brassica napus), alder buckthorn (Frangula alnus) and the blossoms of the four corresponding flowers were investigated to find odour-active compounds exclusively representing specific honeys based on odour-active compounds from the blossoms. Gas-chromatography-mass spectrometry (GC-MS) and gas-chromatography-olfactometry were used to determine and identify the odour-active compounds. Data was analysed using agglomerative hierarchical clustering and correspondence analysis. Honeys from the same botanical origin clustered together; however, none of the identified compounds were exclusive to a particular honey/blossom combination. Heather honey had the flavour profile most different to the others. Isophorone and 2-methylbutyric acid were found only in heather honeys. Heather honey was characterised by having more “sweet” and “candy-like” notes, raspberry honeys had more “green” notes, while alder buckthorn had more “honey” and “floral” notes.