Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

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.

Can Nigella Sativa and Pure Honey Improved Chemoradiotherapy Effects in Advanced Pancreatic Cancer

“…The studies shown that topical pure honey reduces oral mucositis as dramatical [37,38]. The antioxidant, antiproliferative, antimicrobial effects of 3 to 20g of honey demonstrated in multiple studies [38][39][40][41][42][43]. In Islamic medicine and Iran, the combination of NS with honey is used for alleviating gastrointestinal symptoms like abdominal pain, bloating and diarrhea [44][45][46].…”

Volatile Profile, Pigment Content, and In Vitro Radical Scavenging Activity of Flower, Thyme, and Fir Honeys Produced in Hellas

“…VOCs in honey originate from different biosynthetic pathways and contribute to the development of honey distinguishable aroma, which is greatly affected by botanical and geographical origin [1,2]. Despite their presence in low proportions, VOCs could contribute to biomedical activity of honey due to their natural radical scavenging activity potential [1].…”

“…On the other hand, there is a great tendency for simple, fast, non-expensive, and eco-friendly methodologies to be applied on the quality control of agricultural products [1].…”

“…Despite their presence in low proportions, VOCs could contribute to biomedical activity of honey due to their natural radical scavenging activity potential [1].…”

“…HS-SPME/GC-MS is a fast, simple and well developed technique that may provide useful information on the headspace aroma of untreated or low treated foodstuffs, while the volatile profile of the determined compounds is closely associated with that of sensory perception [1,5,6].…”