Stability of volatile compounds of honey during prolonged storage

  • Priscila Missio da Silva
  • Luciano Valdemiro Gonzaga
  • Mônia Stremel de Azevedo
  • Fabíola Carina BilucaEmail author
  • Mayara Schulz
  • Ana Carolina Oliveira Costa
  • Roseane FettEmail author
Short Communication


The aim of the study was to identify, via headspace solid phase microextraction and gas chromatography–mass spectrometry, volatile compounds in eight no processing Apis mellifera L. honey samples produced in the state of Santa Catarina, Brazil, and monitor their stability over 540 days of storage at 20 ± 4 °C, searching for possible degradation indicators compounds. The result of the initial analysis showed the presence of 32 volatile compounds and 24 were selected for the evaluation of the behavior over the storage. The volatiles cis- and trans-linalool oxide and hotrienol showed increased over 540 days, except for one sample, which showed a decrease in the cis- and trans- linalool oxide contents. Other compounds (ethyl acetate, 1-hexanol. 2-ethyl, benzoic acid. ethyl ester, butanoic acid. 3-methyl, butanoic acid. 2-methyl, and salicylic acid. tert.-butyl ester) were detected in at least one sample from 360 days of storage. Considering the storage system applied, the compounds cis- and trans-linalool oxide and hotrienol, which were found in all samples and times evaluated, can be considered possible indicators compounds of degradation of honey.


Honey Volatile compounds Aroma compounds Degradation Storage 



This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001. The authors wish to thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação de Amparo à Pesquisa do Estado de Santa Catarina (FAPESC) for fellowships and financial support.


  1. Alissandrakis E, Tarantilis PA, Pappas C et al (2011) Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds. LWT Food Sci Technol 44:1042–1051. CrossRefGoogle Scholar
  2. Barra MPG, Ponce-Díaz MC, Venegas-Gallegos C (2010) Volatile compounds in honey produced in the Central Valley of Ñuble Province, Chile. Chil J Agric Res 70:75–84. CrossRefGoogle Scholar
  3. Bianchin JN, Nardini G, Merib J et al (2014) Screening of volatile compounds in honey using a new sampling strategy combining multiple extraction temperatures in a single assay by HS-SPME–GC–MS. Food Chem 145:1061–1065. CrossRefPubMedGoogle Scholar
  4. Castro-Vázquez L, Díaz-Maroto MC, González-Viñas MA et al (2008) Influence of storage conditions on chemical composition and sensory properties of Citrus Honey. J Agric Food Chem 56:1999–2006. CrossRefPubMedGoogle Scholar
  5. Castro-Vázquez L, Elena Alañon M, Gonzalez-Viñas MA, Soledad Pérez-Coello M (2012) Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures. Eur Food Res Technol 235:185–193. CrossRefGoogle Scholar
  6. Codex Alimentarius Commission (2001) Codex Alimentarius Commission Alinorm 41/10: revised standard for honey Alinorm 1, pp 19–26Google Scholar
  7. Cuevas-Glory LF, Pino JA, Santiago LS, Sauri-Duch E (2007) A review of volatile analytical methods for determining the botanical origin of honey. Food Chem 103:1032–1043. CrossRefGoogle Scholar
  8. Da Silva PM, Gauche C, Gonzaga LV et al (2016) Honey: chemical composition, stability and authenticity. Food Chem 196:309–323. CrossRefPubMedGoogle Scholar
  9. da Silva PDLM, de Lima LS, Caetano ÍK, Torres YR (2017) Comparative analysis of the volatile composition of honeys from Brazilian stingless bees by static headspace GC–MS. Food Res Int 102:536–543CrossRefGoogle Scholar
  10. Dong L, Piao Y, Zhang X et al (2013) Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS. Food Res Int 51:783–789. CrossRefGoogle Scholar
  11. Jerković I, Kuś PM (2014) Terpenes in honey: occurrence, origin and their role as chemical biomarkers. RSC Adv 4:31710. CrossRefGoogle Scholar
  12. Kaškonienė V, Venskutonis PR, Čeksterytė V (2008) Composition of volatile compounds of honey of various floral origin and beebread collected in Lithuania. Food Chem 111:988–997. CrossRefGoogle Scholar
  13. Kuś PM, Jerković I, Tuberoso CIG, Šarolić M (2013) The volatile profiles of a rare apple (Malus domestica Borkh.) honey: shikimic acid-pathway derivatives, terpenes, and others. Chem Biodivers 10:1638–1652. CrossRefPubMedGoogle Scholar
  14. Moreira RFA, De Maria CAB, Pietroluongo M, Trugo LC (2010) Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions. Food Chem 121:697–704. CrossRefGoogle Scholar
  15. Patrignani M, Fagúndez GA, Tananaki C et al (2018) Volatile compounds of Argentinean honeys: correlation with floral and geographical origin. Food Chem 246:32–40. CrossRefPubMedGoogle Scholar
  16. Seraglio SKT, Silva B, Bergamo G et al (2019) An overview of physicochemical characteristics and health-promoting properties of honeydew honey. Food Res Int 119:44–66. CrossRefPubMedGoogle Scholar
  17. Tahir HE, Xiaobo Z, Xiaowei H et al (2016) Discrimination of honeys using colorimetric sensor arrays, sensory analysis and gas chromatography techniques. Food Chem 206:37–43. CrossRefPubMedGoogle Scholar
  18. Viegas MC, Bassoli DG (2007) Utilização do índice de retenção linear para caracterização de compostos voláteis em café solúvel utilizando GC–MS e coluna HP-innowax. Quim Nova 30:2031–2034CrossRefGoogle Scholar
  19. Wootton M, Edwards RA, Faraji-Haremi R, Williams PJ (1978) Effect of accelerated storage conditions on the chemical composition and properties of Australian honeys 3. Changes in volatile components. J Apic Res 17:167–172. CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Laboratory of Food Chemistry, Department of Food Science and TechnologyFederal University of Santa CatarinaFlorianópolisBrazil

Personalised recommendations