Effect of Accelerated Storage Conditions on the Chemical Composition and Properties of Australian Honeys 3. Changes in Volatile Components

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Abstract
Volatile components were isolated from six Australian honeys by ethyl acetate extraction, both before and after storage at 50 C for 44 days. Gas liquid chromatography, infrared spectroscopy and mass spectrometry were used to identify 15 of the honey volatiles, 11 of which have not been reported previously. Storage reduced the levels of most volatile components, particularly those with honey-like aromas, but increased the levels of compounds such as hydroxymethylfurfural, furfural and furandialdehyde.