Investigation of aroma and aroma active compounds of thyme honey produced in Alacatı province of Turkey

The aroma compounds, the aroma–active compounds and the physicochemical properties of the thyme honey which is produced in Alaçatı province has been investigated. Identification and quantification of aroma compounds of the honey were carried out by GC-MS-FID analysis and determination of aroma active compounds was done by GC-MS-Olfactomerty technique. Liquid-liquid extraction (LLE) (Dichloromethane-pentan solvent) and solid phase extraction (SPE) (Lichrolut EN 200) methods were used for isolation of aroma compounds from the honey. The physicochemical parameter values for the thyme honey was found as; pH 3.89, humidity % 18.1, diastase 13, proline 563 mg/kg, free acidity 24.6 meq/kg, electrical conductivity 0.203 mS/cm, fructose+glucose 67 g/100 g, the rate of C4 sugar % 1.04, polen compounds % 51 thyme, % 34 thistle, % 7 astragalus, % 5 clover. A total of 53 (7762.55 µg/kg) and 68 (8160.58 µg/kg) aroma compounds were identified by LLE and SPE in thyme honey respectively. The liquid-liquid extraction method is found more suitable for terpene and volatile phenol compunds; whereas the solid phase extraction is found more suitable for alcohol, ester, acid, aldehyde, and ketone compunds. According to GC-O analysis, 15 aroma-active compounds has been indicated. The most intense aroma active compounds in the thyme honey are phenylacetaldehyde, thymol, 3,4,5-trimethoxybenzaldehyde and phenyl ethyl alcohol. The compounds can be used as a marker on thyme honey identification.