Abstract
The aroma compounds of honey provide useful information to determine the geographical origin. This work focuses on the study of aroma compounds of 16 honey samples using headspace (HS)-solid-phase microextraction (SPME) gas chromatography–mass spectrometry (GC-MS) to reaffirm the geographical features of 4 monofloral honey. 7 sunflower, 3 buckwheat, 2 agrimonia, and 4 tamarix monofloral honey samples were obtained from four regions of Kazakhstan. Moreover, the GC-MS data were applied to chemometric analysis for the common aroma compounds to discriminate the monofloral honeys. In total, 76 aroma compounds were detected and 72 were identified. α-Pinene, benzaldehyde, octanal, hotrienol, limonene, cosmene, nonanol, linalool oxide, dehydro-p-cymene, β-linalool, 2-nonen-1-ol, carvacrol, lilac aldehyde A, β-citral, 2-decen-1-al, and β-damascenone were identified as common aroma compounds for all honey types. According to principal component analysis (PCA), the aroma compounds of sunflower, buckwheat, agrimonia, and tamarix honey were distinguished. Dehydro-p-cymene, β-linalool, 2-nonen-1-ol, and linalool oxide were determined as dominant compounds for agrimonia honey, while nonanol, benzaldehyde, octanol, dehydro-p-cymene and β-linalool for buckwheat, β-citral, lilac aldehyde A, 2-decen-1-al, D-limonene, β-damascenone, linalool oxide for tamarix honey, and hotrienol, cosmene, α-pinene, and carvacrol for the sunflower product. PCA revealed that the dominant compounds for each honey could be used as biomarker compounds to detect the origin of the honey and possible adulteration, such as blending and inverted sugar addition.