Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

A comparative study of the temperature effect on the physicochemical parameters, volatile composition and sensory quality of heather honey stored during 1 year was performed. The temperatures evaluated were refrigerated (10 °C), room (20 °C) and high temperatures (40 °C). The cooling storage of heather honey presented advantages such as the retention of compounds like lilac aldehyde and lower looses of terpene derivatives, β-damascenone, benzaldehyde and phenylacetaldehyde, compared with other storage temperatures. Heather honey stored under room temperature showed significant increases in levels of 2-furanmethanol, furaneol, 2-methyl furancarboxylate, maltol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP). These compounds, whose concentrations were extremely high in honeys submitted at 40 °C, are suggested as useful indices of unsuitable storage temperature. Moreover, the occurrence of methyl cyclotene and ethyl cyclotene are proposed as new markers indicatives of over-heating treatment of honey. Sensory analysis showed that off-flavours such as medicine and toasted, detected in honeys submitted at 40 °C, began to be perceived in the samples stored at room temperature, while heather honeys refrigerated (10 °C) kept the organoleptic profile and quality similar to fresh heather honey.