Investigation of aroma and aroma active compounds in citrus and astragalus honeys

In this study, aroma and aroma-active compounds of astragalus and citrus honeys were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Liquid?liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis (representivaness test), the aromatic extract obtained by liquid?liquid extraction was representative of honey odor.The amount of total aroma compounds of citrus honey was higher than astragalus honey. Terpenes in citrus honey and aldehydes in astragalus honey were qualitatively and quantitatively the most dominant aroma compounds. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of honey sample. The results of the GC-MS-Olfactometry analysis showed that 23 aroma-active compounds were determined in astragalus honey and 36 aroma-active compounds were determined in citrus honey. On the basis of the flavor dilution (FD) factor, phenyl ethyl alcohol in astragalus and citrus honey most powerful aroma-active compound described as the flowery odour.