## 1 Introduction  
The aroma of honey is a distinguishable characteristic directly related to honey's quality and, in turn, to consumer preferences [1]. This is also evidenced by the fact that more and more food industries are trying to find the ideal conditions for the honey collection and processing to maintain this characteristic unchanged. The aroma of honey consists of a complex mixture of volatile compounds, whose concentration depends on the source area, processing and storage conditions [2, 3, 4]. Studies report the presence of about 600 different volatile compounds in honey, in low concentrations, but including a variety of hydrocarbons, aldehydes, alcohols, ketones, acetates, benzenes and their derivatives, furan and pyran, norisoproids, terpenes and their derivatives, sulfates, and cyclic compounds [5, 6, 7, 8, 9]. Some monofloral honeys have been found to possess richer aroma profiles compared with polyifloral honeys; thus, they present an increased marketing value [10]. The determination of the botanical origin of various honey species is usually based on pollen analysis [11, 12], combined with physicochemical characteristics such as color, electrical conductivity, sugars, pH, mineral content [13, 14, 15, 16], sensory evaluation [17], concentrations of flavonoids and phenolic acids [18, 19], contents of nitrogenous components, such as proteins and amino acids [20], as well as the presence of specific organic [21], and inorganic acids [22]. However, with the development of gas chromatography (GC), and especially with the beginning of the use of mass spectrometry for detection, the interest of scientiststurned to the study of volatile components of honey, in order to identify possible markers for botanical origin. The aromatic profile can be considered as a \"fingerprint\" of a monofloral honey types because it is directly related to the plant from which the bees collect the nectar or the honeydew [23; 24; 25]. Indeed, some honey types can be identified by a single characteristic compound, such as methyl anthranulate for citrus honey [26; 27; 28; 29] and isophorone for arbutus [30] and Ericaceae honey [31]. Some volatile compounds were reported as potential honey indicators from certain geographic regions [1; 32]. Although gas chromatography-mass spectrometry (GC-MS) is most commonly used [7; 10; 30], liquid chromatography (LC-MS), nuclear magnetic resonance (NMR), headspace gas chromatography-ion mobility spectrometry (HS-GCIMS), and electronic noses (sensors) have been also tested on the volatile fraction of honeys [33; 34; 35]. For the techniques which require the prior removal of sugar and water, both major components of honey [29], various isolation methods have been applied, including Likens-Nickerson simultaneous steam distillation extraction [36], dynamic headspace extraction (Purge and Trap, P&T) [1; 10; 30; 32], ultrasound-assisted extraction [27], hydrodistillation [27], solvent extraction [2], and solid-phase microextraction [37]. Compared with the other extraction methods, in P&T, the volatiles are swept by a flow of inert gas and trapped on an adsorbent. Then, thermal desorption of this trap allows volatiles to enter the chromatographic system for separation. The main advantages of this technique include the reduction in or elimination of organic solvents, offering a green alterative to sample preparation, simultaneous multiclass compound extraction, and the reproducibility associated with a totally automated system [25]. The use of various methods of analysis in combination with the non-stability that volatile compounds present, due to different beekeeping treatments, soil and climate and storage conditions that were followed, lead to a substantial variation of aroma profiles of honey referred in the literature [38; 39]. Thus, the further analysis of more monofloral honey types from different geographical origin would shed some light on the volatile markers for each type.