## 3 Results  
### Analysis of VOCs, HMF, and Diastasic Activity  
The volatile profile of acacia honey samples used in this investigation, expressed as the average percentage throughout the storage period for each temperature, is shown in Table 2. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**COMPOUND** & **To** & **ST15** & **ST25** & **ST35** & **COMPOUND** & **T0** & **ST15** & **ST25** & **ST35** \\  & **a*** & **b*** & **b** & **b** & **COMPOUND** & **T0** & **ST15** & **ST25** & **ST35** \\ \hline
**Aldehydes** & & & & & & & & & \\ Acetaldehyde & 0.29 & 0.28 & 0.45 & 0.79 & Acetic acid & 29.79 & 20.01 & 18.11 & 16.2 \\
2-Methylbutanal & nd & 0.05 & 0.04 & 0.07 & Formic acid & 2.22 & 1.73 & 1.28 & 1.38 \\
3-Methylbutanal & 0.26 & 0.15 & 0.2 & 0.2 & Propanoic acid & 0.70 & 0.58 & 0.48 & 0.39 \\
4-Methyl-2-pentanal & 0.08 & 0.24 & 0.09 & 0.09 & 2-Methylpropanoic acid & 1.72 & 1.7 & 1.41 & 0.99 \\
2-Methyl-2-butrenal & 0.23 & 0.18 & 0.14 & 0.5 & Pivalic acid & 1.01 & 0.64 & 0.08 & 0.12 \\
3-Methyl-2-butrenal & 0.39 & 0.62 & 0.38 & 0.65 & Butanoic acid & 0.86 & 0.66 & 0.63 & 1.42 \\
3-hydroxy-2-butanal & 0.43 & 0.53 & 0.35 & 0.43 & acid & & & & \\ Nonanal & 0.49 & 0.11 & 0.06 & 0.04 & 2-Butenoic acid & nd & 0.03 & 0.05 & 1.89 \\ Decanal & 0.16 & 0.06 & 0.11 & 0.35 & Pentanoic acid & 0.85 & 0.22 & 0.08 & 0.13 \\ Benzaldehyde & 0.48 & 0.29 & 0.33 & 0.66 & 2.4 Hexadiazol acid & nd & nd & 0.02 & 0.35 \\
3-Methyl-2-butenoic & & & & & & & & & \\ Lilac aldehyde A & nd & 0.21 & 0.24 & 0.06 & Acid & & & & \\ Lilac aldehyde B & nd & 0.05 & 0.04 & 0.04 & Hexanoic acid & 6.55 & 1.28 & 1.05 & 1.08 \\ Benzenecaaldehyde & 0.12 & 0.27 & 0.28 & 0.84 & 2-Ethyl hexanoic acid & 1.74 & 0.39 & 0.45 & 0.49 \\ Cinamaldehyde & 0.05 & 0.07 & 0.09 & 0.17 & Octanoic acid & 0.50 & 0.33 & 0.38 & 0.37 \\
**Alcohals** & & & & & & & & \\ Ethanol & & & & & & & & & \\ 2-Methyl-3-butenen-2-ol & 0.78 & 1.03 & 1.37 & 1.35 & & & & \\ 2-Methyl-propanol & nd & 0.68 & 0.73 & 0.26 & Trans-Linaolol oxide & 0.25 & 0.49 & 0.74 & 1.66 \\
2-Methyl-2-propanol & 0.46 & 0.38 & 0.91 & 0.24 & Linolol & 0.72 & 0.77 & 0.75 & 0.32 \\
1-Butanol & 0.13 & 0.47 & 0.35 & 0.26 & Pinocarvon & 0.12 & 0.05 & 0.08 & 0.15 \\
3-Methylbutanal & 0.89 & 3.12 & 3.09 & 2.3 & Hottreionel & 1.23 & 0.51 & 0.81 & 0.7 \\
4-Termeional & 0.85 & 1.29 & 0.99 & 0.62 & 4-Terpineol & nd & 0.02 & 0.02 & 0.02 \\
3-Methyl-3-butenenol & 2.46 & 4.2 & 4.34 & 3.95 & Menthol & nd & 2.52 & 2.07 & 0.94 \\
4-Methyl-1-pentanol & nd & 3.02 & 2.47 & 0.98 & Terpineol & 0.10 & 0.28 & 0.14 & 0.2 \\
3-Methyl-1-2-buten-1-ol & 2.68 & 4.24 & 4.53 & 3.06 & Bornediol & nd & 0.02 & 0.04 & 0.03 \\
3-Methyl-1-pentanol & nd & 0.57 & 0.42 & 0.17 & Eposylinol & 0.16 & 0.25 & 0.27 & 0.17 \\
3-Methyl-3-butenol & nd & 0.04 & 0.04 & 0.02 & \(\beta\)-dansacene & 0.18 & 0.09 & 0.16 & 0.15 \\ Hexanal & 0.05 & 0.05 & 0.06 & 0.04 & \(\beta\)-phellandrene & 0.03 & 0.04 & 0.04 & 0.09 \\
3-Hexenol & 0.04 & 0.08 & 0.1 & 0.06 & \(\beta\)-ionone & 0.04 & nd & 0.01 & 0.01 \\
2-Butoxy ethanol & nd & 0.22 & 0.1 & 0.1 & Terpen & 0.13 & 0.08 & 0.09 & 0.29 \\ Unknown & nd & 0.06 & 0.1 & 0.62 & Thymol & 0.03 & 0.03 & 0.02 & 0.02 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Volatile compound profiles detected in honey samples stored at different temperatures. Overall, one hundred and one compounds were identified, but among these, only seventy were present in honey at T0. The identified VOCs belonged to nine different major chemical classes: aldehydes; alcohols; sulfur compounds; nitrogen compounds; free fatty acids; furans; hydrocarbons; ketones; and terpen. In addition, since HMF is an indicator of honey quality during storage, it was considered separately and expressed as mg kg\({}^{-1}\) of honey. Before storage, 83.17% of the compounds belonged to the classes of free fatty acids (52.32%) and alcohols (30.85%), in which the most abundant compounds were acetic acid (29.79%) and ethanol (20.55%).