## 3 Results
### Analysis of VOCs, HMF, and Diastasic Activity
Furthermore, formic acid was detected as a relatively (2.22% at T0) abundant component of the class of free fatty acids, with a temperature-dependent decrease during storage. Other classes of chemical compounds have been identified in smaller quantities (approximately 3% each): hydrocarbons (3.51%); ketones (3.07%); aldehydes (2.98%); and terpenes (2.96). Seven out of 18 alcohols have not been detected in the fresh product and developed subsequently. Only three furanic compounds were found in fresh honey, among which the furfural showed the highest amount. Among the aldehydes, nonanal and benzaldehyde are the most abundant compounds, while the aldehyde iliac lacks in the fresh honey and is formed during the conservation period. In regards to terpenes, the amount of hortienol, linalool, and trans-linalool is noteworthy. Among the miscellaneous compounds, the monoterpenoid thymol showed a rather stable proportion during storage. Table 3 shows the LSMeans of HMF and of the nine chemical classes for each storage temperature, i.e., the average amount during storage at each temperature adjusted for the factors included in the model. Significant differences (\(p<0.05\)) were found between the averages estimated at the different storage temperatures for five classes of chemical compounds (ketones, free fatty acids, furans, nitrogen, and sulfur compounds). \begin{table}
\begin{tabular}{l c c c c c c c c} \hline \hline \multirow{2}{*}{COMPOUND} & **T0** & **ST15** & **ST25** & **ST35** & **COMPOUND** & **T0** & **ST15** & **ST25** & **ST35** \\  & **a\({}^{*}\)** & **b\({}^{**}\)** & **b\({}^{**}\)** & **b\({}^{**}\)** & **COMPOUND** & **T0** & **ST15** & **ST25** & **ST35** \\ \hline Benzenethanol & 1.97 & 2.39 & 2.92 & 2.65 & **Furans** & & & & \\ Unknown & nd & 0.03 & 0.05 & 0.06 & Furan & 0.13 & 0.4 & 0.17 & 0.14 \\ Phenol & 0.03 & 0.03 & 0.07 & 0.05 & 2-Methylfuran & nd & 0.04 & 0.06 & 0.05 \\  & & & & & 2-Furan methanol & nd & 0.05 & 0.05 & 0.06 \\  & & & & & & Fur Furural & 0.66 & 1.79 & 3.91 & 16.1 \\ Hexane & 0.20 & 3.78 & 4.17 & 3.28 & ethanone & nd & 0.1 & 0.02 & 0.39 \\
1,4-Pentaadiene & nd & 0.06 & 0.09 & 0.06 & 5-Methylfurfurral & nd & 0.17 & 0.85 & 2.41 \\
2-Nitropropane & 1.08 & 1.39 & 1.76 & 0.9 & Dihydro-5 Methyl-2- & nd & 0.12 & 0.77 & 2.1 \\ Unknown & 0.04 & 0.55 & 1.23 & 0.46 & 3H-furanome & nd & 0.12 & 0.77 & 2.1 \\ Ethlybenzene & 0.48 & 0.39 & 0.23 & 0.32 & 3H-furanome & 0.05 & 0.05 & 0.08 & 0.63 \\ p-Xylene & 0.37 & nd & nd & 0.03 & 2(5H)-Furanome & nd & 0.22 & 0.32 & 1.8 \\ o-Xylene & 0.59 & 1.59 & 1.04 & 0.64 & 4,5-Dimethyl-2- & nd & 0.01 & 0.04 & 0.8 \\ m-Xylene & 0.18 & 0.01 & 0.01 & 0.03 & & & & \\ Tetradecane & nd & 0.08 & 0.07 & 0.06 & & & & \\
1-Phenylbutene & nd & 0.01 & 0.01 & 4.52 & & & & \\ Benzeneene & 1.09 & 1.69 & 1.72 & 1.58 & Unknown & 0.32 & 0.85 & 1.1 & 0.92 \\  & & & & & Benzeneacetonitrile & 0.14 & 0.34 & 0.15 & 0.13 \\
2-Propanone & 1.48 & 3.13 & 1.6 & 1.07 & & & & \\
2,3-Butanedione & 0.12 & 0.16 & 0.11 & 0.12 & & & & \\ Hydroxyacetone & 0.62 & 0.8 & 1.22 & 5.96 & Dimethyl sulfide & 1.70 & 1.35 & 1.81 & 3.24 \\ \(\text{1-Hydroxy}\)-2- & nd & 0.03 & 0.31 & 0.13 & Dimethyl sulfoxide & nd & 0.02 & 0.33 & 0.27 \\  & & & & & & & & \\ Lactone & 0.35 & 0.34 & 0.29 & 0.37 & Dimethyl sulfone & nd & 0.47 & 0.65 & 0.61 \\
4-Oxoisophorone & 0.26 & 2.24 & 2.28 & 1.83 & Unknown & nd & 0.14 & 0.61 & 0.36 \\  & & & & & & & & \\  & & & & & & & & \\  & & & & & & & & \\  & & & & & & &  
A decreasing trend from ST15 to ST35 was found for free fatty acids (30.44, 26.63, and 24.22%) and nitrogen compounds (2.34, 1.64, and 1.24%). Conversely, an increasing trend is notable for the classes of furans and sulfur compounds, whose average amounts are significantly higher at ST35 than at ST25 and at ST15. Similarly, the highest number of ketones is detected at ST35. The content of aldehydes, terpen, and alcohols at ST35 is significantly different from that found at both ST25 and ST15.