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The authenticity of honey is a subject of primary importance for food companies. This is due in part because certain regions produce higher quality honey than others. Usually, the determination of the botanical origin of honey is based on the identification of pollen by microscopic examination. However, it is possible for the pollen to be filtered out, making it impossible for this technique to determine the source of the honey, or if it was blended. The characterization of the volatile profile of honey is an alternative to pollen analysis to determine the botanical origin of honey. In fact, the volatile profile represents a chemical fingerprint of honey, since both the nature and the amount of volatile compounds are characteristics of the floral source. SPME coupled with GC is the perfect analytical pairing for this analysis.

Technical Article:
Volatile Profiles of Honey Using HS-SPME-GC-MS