The relationship between flavor compounds in honey and flower nectars was studied in order to identify potential chemical markers that would be flower-specific enough for honey typing. Local flower heads and honey samples in and around Oakland University (Rochester, Michigan) were collected in seasonal batches and analyzed for volatile organic compounds (VOCs) by headspace solid phase micro extraction (SPME) Gas Chromatography/Mass Spectrometry (GC/MS). Flowers analyzed thus far were Queen Anne’s Lace, chickory, clover, alfalfa, thistle, bee balm, stone crop, St.John’s wart, catnip, and yarrow.  Over sixty flavor compounds were found in flower heads, but few matched the flavor compounds in honey. Limonene, which has a citrus odor, was found in a honey and Queen Anne’s Lace, only thus far. P-cymene which is described as fresh citrus, terpenic, woody, spicy was found in a honey and bee balm, only. Linalool and caryophyllene were found in honey and several florals. There was an abundance of flower types including garden varieties that bees frequented that have yet to be analyzed. Other reasons for the lack of matches between VOCs in honey vs flowers to be investigated include bee metabolic transformations of VOCs, and loss of VOCs when bees evaporate their nectar.<br/>

Honey typing by comparison of flavor compounds in floral nectars and honeys

255th National Meeting (2018)

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