https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AHoney%2F54%2FenTranslations:Honey/54/en - Revision history2026-09-18T23:23:47ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Honey/54/en&diff=155207&oldid=prevFuzzyBot: Importing a new version from external source2025-06-17T11:54:39Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>=== Volatile organic compounds ===<br />
Individual honeys from different plant sources contain over 100 [[volatile organic compound]]s (VOCs), which play a primary role in determining honey [[Flavor (taste)|flavors]] and [[odor|aromas]].VOCs are carbon-based compounds that readily [[vaporization|vaporize]] into the air, providing aroma, including the scents of flowers, essential oils, or ripening fruit. The typical chemical families of VOCs found in honey include [[hydrocarbon]]s, [[aldehyde]]s, [[Alcohol (chemistry)|alcohols]], [[ketone]]s, [[ester]]s, [[acid]]s, [[benzene]]s, [[furan]]s, [[pyran]]s, [[norisoprenoid]]s, and [[terpene]]s, among many others and their derivatives. The specific VOCs and their amounts vary considerably between different types of honey obtained by bees foraging on different plant sources. By example, when comparing the mixture of VOCs in different honeys in one review, [[longan]] honey had a higher amount of volatiles (48 VOCs), while [[sunflower]] honey had the lowest number of volatiles (8 VOCs).</div>FuzzyBot