Volatile profile of Spanish raw citrus honey: The best strategy for its correct labeling

The objective of this study was to evaluate the presence of specific volatile compounds (analyzed by SPME-GC-MS) in citrus honey, comparing thyme, and sunflower, and to correlate their abundance with the level of methyl-anthranilate (accepted as a true marker in citrus honey), for which a minimum content is mandatory in commercial transactions. Methyl-anthranilate is well correlated with certain volatile compounds such as 1-p-menthene-9-al (0.903), limonene (0.885), dill-ether (0.842), and ethyl linalool (0.832), and slightly lower with the four lilac aldehydes (0.717-0.764). However, the latter, together with methyl-anthranilate, are of special interest because these were found in all citrus honey samples. Consequently, the information provided by these five compounds could facilitate the unmistakable classification of this honey. Thanks to these positive results and even though that this method is not commonly practiced to objectively differentiate between monofloral honey it can be considered an interesting analytical tool in the future. Practical applications Proper classification of citrus honey before entering as a raw material in the honey-packaging process would ensure its correct labeling. This would benefit the consumer and the beekeepers. The results of this study intend to shed some light to help the industry achieve correct cataloging of citrus honey by proposing an alternative technique based on the characterization of its volatile fraction.

Automated summary

This study aimed to evaluate the presence of specific volatile compounds in citrus honey and correlate their abundance with the level of methyl-anthranilate. The results suggest that the characterization of these compounds could be used as an alternative technique for the classification of citrus honey.