CLM-HONEY-001 · VERIFIED
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.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 37117031550.
active · reviewed 2026-10-02 · corrections 0
Christy E. Manyi-Loh, Roland N. Ndip & Anna M. Clarke
International Journal of Molecular Sciences
DOI 10.3390/ijms12129514Permanent identifier smellbook:claim:volatile-compounds-behind-honey-aroma · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.