Abstract:

Honey samples from the flowers of Acacia mangium collected from different processing stages were analyzed for
volatile components by gas chromatography-mass spectrometry (GC-MS). The results showed that the volatile composition
of honey was similar across different processing stages. Twenty-three volatile components were detected which belonged
to esters (26.09%), aldehydes (13.79%), alcohols (13.79%), ketones (13.04%), terpenes (8.70%), alkanes (8.70%), acids
(4.35%), and so on. Furfural, benzaldehyde and benzeneacetaldehyde may play an important role in the flavor of honey. At
the thawing stage, honey lost great amounts of volatile compounds and the losses could be reduced by heating to 71 ℃,
holding for 4 min. These results could provide theoretical basis for flavor controlin honey processing and authentication of
commercial honey.

Key words: honey, Acacia mangium, processing stages, volatile components, GC-MS