ArticleFood chemistry: X2025
Volatile metabolomic analysis reveals terpenoid differences between naturally matured and artificially heated acacia honey.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The aroma characteristics of honey significantly influence its quality and consumer preference. Most consumers favor acacia honey for its characteristic aroma. Producers often artificially concentrate immature acacia honey (IA) to expand production for maximum profits, which is recognized as fraudulent conduct. To distinguish between naturally matured acacia honey (MA) and artificially heated acacia honey (HA), this study systematically compared their volatiles and aroma. The results revealed volatile profiles of MA were significantly different from that of IA and HA. Fenchol, beta-cedrene, and alpha-cedrene were identified as potential markers for identifying MA. Cedrol, the main contributor to "herbaceous" aroma of acacia honey, was greatly accumulated in MA, resulting in a more pronounced "herbaceous" aroma than IA and HA. The variation in volatiles related to odor contributed to the formation of aroma characteristics during honey ripening process. This study provides a new insight to distinguish mature honey from artificially heated honey.
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