SRC-HONEY-2011 · REVIEW

Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

Christy E. Manyi-Loh, Roland N. Ndip & Anna M. Clarke · International Journal of Molecular Sciences

Lifecycleactive

Published2011-12-20

DOI10.3390/ijms12129514

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-03 (check run 37117547531). Publication date confirmed to the day. Open licence reported by the publisher: CC BY 3.0. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-03 · corrections 0

TOPICS

honeyvolatile compoundsbotanical originodour activity value

CLAIMS USING THIS SOURCE1

CLM-HONEY-001

Volatile compounds behind honey aroma ↗

A review reports that honey volatiles include aldehydes, ketones, acids, alcohols, hydrocarbons, norisoprenoids, terpenes, benzene compounds and furan and pyran derivatives, that they influence an aroma described as, among others, sweet, citrus, floral, almond or rancid, and that a compound's contribution to that aroma is determined by its odour activity value.

Honey in general; the volatiles differ with the floral and geographical origin of the honey.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:honey-volatiles-2011 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 389.