## 3 Results and Discussion
### Volatile Compounds
The previous studies show that the percentage of this compound can vary between 17.32% and 36.15% for different Chilean honey types [19], while having a percentage of 0.01% in Spanish honey [64]. We must mention that the two studies have used different extraction methods, ultrasound extraction and thermal desorption. [PERSON] et al. [21] have found that Romanian acacia honey has linalool oxide as the main compound, without having identified any acetic acid. Ethanol is another important constituent of honey, all honey samples have shown a high ethanol content, especially those from Zone 2 and Zone 3, as their content reached 17.91% and 13.07%, respectively. In the case of Transylvanian honey (Zone 1), there was a relatively low ethanol content found, of 4.11%. [PERSON] and [PERSON] [68] issue the hypothesis that the high ethanol content is due to the presence of fermions. Ethanol was found to be a marker for lavender honey [65]. Furthermore, ethanol was found in honeys of different geographical and botanical origins [8; 9; 22; 64]. The volatile profile found depends on the extraction method. Therefore, the fiber used shows a great affinity for compounds with low molecular mass, like ethanol or acetic acid [69], which justifies the significant presence of all these compounds in the honey samples, from a quantitative point of view. Another major compound was 2-propanone, present in a high concentration in Zone 3 (20.60%), as opposed to its presence in honey stemming from Zone 1 and Zone 2, where its values were 2.83% and 5.11%, respectively. Transylvanian honeys (Zone 1) have shown the lowest 2-propanone or acetone content, these differences being the result of the discrepancy between geographical, climatic and especially floral conditions. In a recent study, acetone concentration in Chilean honey was determined, according to geographical area. In the eastern part, the Zone percentage was between 1.57-17.15%, in the central area, 7.8-9.63%, and in the western zone, 5.00-13.13% [19]. Acetone is considered a marker for pine honey (_Albies_ spp.) [68]. Additionally, acetone was found to be a major compound in acacia and rosemary monoflorl honey [65]. Linalool oxide and 2-furancarboxaldehyde are usually found in the honey samples collected from Zone 2 (8.61% and 9.73). Linalool oxide is a compound of floral origin (Pherobase) and is considered to be a secondary product of linalool. [PERSON] et al. [70] determined a 2.23% concentration of this product in acacia honey, whereas in chestnut honey, the concentration was of 0.40%. Furfural is a compound derived from furan, which is considered to be an indicator of the thermal and storage processes [64]. On the other hand, furfural was identified as being a relevant compound in uniflorl lime tree, lavender and acacia honey [65]. Furfural is present in all regions with an area percentage of 9.73% for Zone 2, 7.26% for Zone 1 and 5.24% for Zone 3. [PERSON] et al. [71] established furfural as being a marker for rape honey. These volatile compounds, furfural and 5-methyl-furfural were identified in fresh citrus honey. Moreover, the evolution of the concentration of these compounds was observed and it intensified during storage and temperature increase from 10 to 40 \({}^{\circ}\)C [64]. The mild heating of the samples during the SPME analysis recommended for the improvement of the extraction result and the reduction of the balance time, may be responsible for some of these compounds [72].