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Results showed that the twenty-one honeys analyzed exhibited variations in volatile profile, pigment content and antioxidant activity depending on the floral source (p<0.05). Honey aroma was found to be the outcome of the combination of different class compounds, namely: carboxylic acids, alcohols, aldehydes, ketones, benzene derivatives, etc. The most pronounced aromas were recorded for flower honey, whereas fir honey possessed the highest pigment content and radical scavenging activity (p<0.05). In addition, specific volatiles (2-hydroxy-benzoic acid methyl ester, alpha-pinene, para-cymene, and delta-3-carene) were perfectly correlated (Pearson’s correlation coefficient r = 1) with radical scavenging activity (p<0.01).

Volatile Profile, Pigment Content, and In Vitro Radical Scavenging Activity of Flower, Thyme, and Fir Honeys Produced in Hellas