## Introduction  
Unifloral honeys differ from each other, among other features, in volatile compound composition, which influences remarkably the individual sensory characteristics of each honey type. Consequently, the volatile organic compounds (VOCs) exhibit a potential role in distinguishing honeys as a function of botanical origin. In this regard, certain naturally occurring VOCs are characteristic of the botanical origin and can be considered as specific markers, such as methyl anthranilate for citrus honey [1], 2-hydroxy-5-methylhexan-3-one and 3-hydroxy-5-methylhexan-2-one for eucalyptus honey [2] or 2-aminoacetophenone for chestnut honey [3]. In other cases [4-6], the honey floral origin was characterized by a greater concentration or the absence of certain compounds (terpenes, norisoprenoids, benzene derived compounds and others). More than 600 organic compounds have been identified in different honey volatile flavors originated from various biosynthetic pathways. Aldehydes, ketones, esters, alcohols, hydrocarbons, and sulfur compounds are the common groups of volatiles that have been detected in all honeys. Among them, (_E_)-\(\beta\)-damascenone, phenylacetaldehyde, 2-phenylethanol linalool, _p_-anisaldehyde and benzaldehyde were reported to be important contributors to honey flavor [7,8]. Appropriate methods for honey VOC isolation should be applied since artifacts can be generated due to the effects of heat on honey carbohydrates and amino acids (Strecker degradation and Maillard or non-enzymatic browning reactions). In addition, there is a varying degree of selectivity and effectiveness toward honey VOCs isolated by different methods, depending on the compounds involved and the extraction conditions [9].  
Honey serves as a source of natural antioxidants [10]. In the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical system an antioxidant directly reacts with the radical, so the DPPH method has been widely used for determination of radical scavenging ability, which is one of the well known beneficial effects of honey, albeit greatly influenced by its botanical origin [11,12]. The honey radical scavenging ability has been strongly correlated with the content of total phenolics [13,14]. The components in honey responsible for its antioxidative effect are flavonoids, phenolic acids, ascorbic acid, catalase, peroxidase, carotenoids, amino acids, Maillard reaction products and others. To the best of our knowledge, there are no reports about the possible radical scavenging effects of any honey ultrasonic solvent extracts.  
_Amorpha fruticosa_ unifloral honey samples were selected for the present research according to their pollen analysis. The VOC diversity of this honey has not yet been studied. Based on our previous papers [15,16], headspace solid-phase microextraction (HS-SPME) and ultrasonic solvent extraction (USE) were applied as appropriate comprehensive methods for isolation of VOCs from the honey matrix. Isolated VOCs were analyzed by gas chromatography and mass spectrometry (GC and GC-MS) to obtain VOCs chemical fingerprints of the honey samples. In addition, the obtained USE extracts of each honey sample were tested by DPPH radical scavenging assay for the first time in order to unlock their radical scavenging potential for further more detail research. DPPH radical scavenging activity of the USE extracts were compared to the activity of the honey samples in order to evaluate its possible extra value (not just for analytical purposes) in comparison to the honey.