## 1 Introduction  
Honey is a nutritious food, with economical importance worldwide, and is the most important primary product of beekeeping (utilizing the honeybees _Apis mellifera_ L.) used by humankind since ancient times [1]. It is mainly a supersaturated sugar solution, with more than 95% of its dry mass consisting of sugar and water, although different valuable nutrients such as vitamins, minerals, enzymes, flavoring organic compounds, free amino acids and numerous volatile compounds constitute minor components [2]. However, it is this smaller fraction of the overall composition that is responsible for honey's organoleptic and nutritional properties.  
Nevertheless, the composition of honey is tightly associated to its botanical source and also to the geographical area from where it originated, because soil and weather determines melliferous flora [3]. With regard to their origin, honey could be classified as floral when it is derived from the nectar of flowering plant or non-floral (Honeydew) when it is derived from sweet deposits secreted by living parts of plants or excreted onto them by sap-sucking insects [4,5]. According to Polish and European present law, a third category known as mixed honey (Honeydew and nectar) is equally available [6]. Consequently, there is disparity in the chemical composition between floral and honeyhew honey [7]. Physicochemical characteristics such as pH, acidity, proline content, ash content, color, and electrical conductivity have been considered to be useful characteristics for differentiating floral honey from honeydew honeys [8].  
More elaborately, honeydew honeys are darker and also have a higher pH and greater acidity which could be attributed to the characteristic high acetic acid concentration, even though the formation of this compound by microbial metabolism cannot be ruled out [9]. Furthermore, variations exist in the volatile compound composition as well as the anti-oxidant potential. As suggested, the presence of certain compounds such as 1-(2-furanyl)-ethanone, 2, 3-butanediol and 3-hydroxy-2-butanone and 1-hydroxy-2-propanone could be used to discriminate between these honey types [7]. Unifloral honeys differ from each other, among other features, in volatile organic composition which influences remarkably the individual sensory characteristics of each honey type [10].  
More than 600 compounds have been identified as honey volatiles in different chemical families, originated from various biosynthetic pathways [11]. Generally, volatile organic compounds (VOCs) could be derived from the plant or nectar source, from the transformation of plant compounds by the metabolism of a bee, from heating or handling during honey processing and storage, or from microbial or environmental contamination [12, 13, 14]. The chemical families into which the volatile compounds in honey belong include: hydrocarbon; aldehyde; alcohol; ketone; acid; ester; benzene and its derivatives, furan and pyran; norisoprenoids; terpen and its derivatives and sulphur; and cyclic compounds [15].  
Nonetheless, the composition of VOCs in honey is influenced by both nectar composition and floral origin, which could also be associated with the honey's geographical origin [16]. In addition, variations occur in the level of volatile components found in honey during storage as a result of the temperature at which it is exposed and also the period of exposure. These changes in heated or stored honey have been attributed to two principal causes: compounds that are heat labile and may be destroyed, and volatile compounds produced by non-enzymatic browning (Maillard reaction). Moreover, in a study conducted by [PERSON] _et al_. [17], there was a decrease in the concentrations of terpene derivatives and methyl anthranilate in contrast to an increase in concentration of linalool, linalool oxides and dien-diols in stored citrus honeys.  
In this paper, we explore the analysis of the volatile fraction of honey as a method for assessing the aroma and floral origins as well as their antimicrobial potentials.