## 1 Introduction  
Honey is recognized as a sweet and viscous food, predominantly synthesized by stinging bee species, with _Apis mellifera_ being the most widely used in commercial production. It can be classified as either monofloral or multifloral [1; 2]. On a smaller scale, some stingless bee species, initially cultivated by indigenous peoples, also produce honey [3]. Stingless bee honey is a food product made from the nectar of flowers or from the secretions of living parts of plants. The bees collect these substances, process them, and mix them with their own enzymes, storing the final product in the colony pots, where it undergoes a maturation process [4]. In Brazil, around 259 species of stingless bees are found, distributed across 28 genera [5]. The state of Amazonas stands out as a region that hosts a large portion of these species, presenting the greatest diversity of meliponines in the country [6]. The characteristics of honey produced by stingless bees have contributed to its increasing recognition as a potential functional food since its bioactive compounds have been associated with various nutraceutical and medicinal effects [7]. In vitro studies confirm the properties exhibited by this product, including antimicrobial [8], anti-inflammatory, antioxidant [9; 10], anticumoral [10], and antidiabetic [11] activities. Furthermore, in vivo experimental studies have observed an important protective role against chronic inflammation caused by lipopolysaccharide (LPS), improving both inflammation and oxidative stress [12]. Honey produced by _Melipona subinitida_ showed hypolipidemic and antioxidant effects, as well as protective effects against lesions caused by dyslipidemia in colonic epithelial cells in rats [13]. Additionally, assays confirmed an improvement in depressive behavior, a reduction in weight and body mass index, as well as improvements in lipid profile, leptin and insulin levels, HOMA-\(\beta\), and glucose and insulin tolerance in obese rats [14]. Honey produced by species of this genus also demonstrated the ability to reduce metabolic endotoxemia by modulating the gut microbiota to prevent glucose intolerance [15]. These beneficial effects may be directly related to its chemical composition, which goes beyond sugars. Although the chemical composition of honey is predominantly made up of sugars, its chemical profile is quite diverse, containing proteins, carbohydrates, amino acids, vitamins, minerals, fatty acids, enzymes, phenolic compounds, and terpenes, which may be related to the properties it exhibits [1; 16]. Regarding the latter, those belonging to the monoterpene and sesquiterpene representatives form part of the class of volatile organic compounds (VOCs) in addition to other components derived from fatty acid degradation, all commonly found in honey samples. These comprise a group of lipophilic natural products with low molecular weight and high vapor pressure at room temperature. There are numerous varied compounds widely distributed in the flora and incorporated/modified in the honey samples [17; 18]. These compounds can mediate intra- and interspecific relationships, often being involved in the attraction of pollinators. In plants, flowers are generally the main producers of the most significant quantities and varieties of these metabolites [19; 20]. The floral volatile profile is specific and varies depending on the type of pollinator. However, some flowers preferentially attract certain bee species, while others are more generalist [21; 22]. Many floral VOCs exhibit antimicrobial activity and can also repel pollinators, directing them to parts that have not yet been pollinated. Furthermore, these compounds play a fundamental role in the flavor of honey since, depending on the type of honey, it presents a characteristic taste of the plant due to the presence of volatile organic compounds in the nectar [23; 24].