Comparative Analysis of Volatile Compounds in Macadamia Honey from Chinese and Western Honeybees

PurposeTo elucidate the composition characteristics of volatile compounds of macadamia honey from Chinese honeybees (Apis cerana cerana) and western honeybees (A. mellifera Linnaeus), to reveal the volatile components and flavor characteristics of the same honey brewed by different honeybee species from the same region and nectar plant at the same flowering stage, and to provide a theoretical basis for the exploitation and quality identification of macadamia honey.

MethodMacadamia honey derived from Chinese and western honeybees were detected and analyzed via headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technology.

ResultsA total of 108 volatile compounds were identified in macadamia honey from both honeybee species, and 32 volatile components in common were found in the two kinds of honey. Macadamia honey from western bees contains 72 volatile compounds (40 of which were unique to western honey), mainly including (S)-linalool oxide, 5-vinyl tetrahydrofuran-cis-α-5-trimethyl-2-furan-omethanol, and 3,7-dimethyl-1,5,7-octriene-3-alcohol. Macadamia honey from Chinese bees contains 68 volatile compounds (36 of which were specific to Chinese honey), mainly including ethanol, (S)-linalool oxide, and 5-vinyl tetrahydrofuran-cis-5-trimethyl-2-furan methanol. A total of 18 aromatic substances were identified from 108 volatile compounds in the two kinds of honey, among which 12 and 16 were from western and Chinese honey, respectively, all of which were mainly alcohols.

ConclusionThe volatile compounds of two kinds of macadamia honey produced in the same region and flowering period differ greatly due to different bee species. Honeybee species are important factors affecting the composition characteristics of volatile compounds of honey. Alcohols and esters are the main volatile components of two kinds of macadamia honey produced by different bee species. Alcohols are also the main contributors to the aroma of two kinds of honey. The macadamia honey from Chinese bees has richer aroma than that of western bees.