## 3 Results
### Volatile Compounds Concentration  
Based on chromatograms of volatile compounds obtained for each honey sample, different counts of aroma compounds were identified (characterized by the largest area under their peaks). The highest count of identified volatiles was reported in honey H5 with 67 compounds (non-traditional buckwheat honey), product H6 with 64 compounds (non-traditional honeydew honey from coniferous honey), and in product H3 with 61 different volatiles (traditional meadow and marsh honey). The lowest amount of the identified compounds was found in product H4, with 40 compounds (non-traditional lime honey) (Table 4). On the other hand, the highest content of volatile compounds was established in product H2 (lime honey registered as traditional by Polish Ministry of Agriculture and Rural Development) (Figure 1), which was accounted for by 199.62 \(\pm\) 6.40 \(\upmu\)g/kg, and also in product H3 (meadow and marsh honey registered as traditional by Polish Ministry of Agriculture and Rural Development) (Figure 1), which had 170.58 \(\pm\) 2.28 \(\upmu\)g/kg. Non-traditional buckwheat honey (product H5) (Figure 2) was also characterized by a high content of compounds in the aroma; 195.17 \(\pm\) 2.90 \(\upmu\)g/kg. Non-traditional lime honey (product H4) (Figure 2) contained 73.20 \(\pm\) 1.60 \(\upmu\)g of aroma compounds accounted for in 1 kg of honey. The lowest content of volatiles per 1 kg of honey was reported in repressed honey (traditional product H1), which had 39.52 \(\pm\) 3.04 \(\upmu\)g/kg. These observations show that the most intense aroma had two traditional kinds of honey: lime honey and meadow and marsh honey, and traditional rapeseed honey was one of the products that had the least intense aroma, which can be connected to the solid-state of the product and the lowest ability to release volatile compounds from the food matrix. Other honeys--for example, lime, buckwheat, and honeydew honey from coniferous honey--which are called non-traditional products, because they are not registered as traditional Polish honey, were characterized by more varied aromas than traditional honey (Figure 2). For instance, traditional lime honey contained about 200 \(\upmu\)g of volatiles per 1 kg, and non-traditional lime honey contained about 70 \(\upmu\)g/kg, and the total content of volatile compounds was almost three-fold higher than traditional lime honey. Non-traditional buckwheat honey is known as a product with a strong taste and aroma, and in our study, this was confirmed, \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Traditional Honey**} & \multicolumn{3}{c}{**Non-Traditional Honey**} \\ \hline  & **H1** & **H2** & **H3** & **H4** & **H5** & **H6** \\ \hline  & Rape honey & Lime honey & \begin{tabular}{c} Meadow and \\ marsh honey \\ \end{tabular} & Lime honey & \
\begin{tabular}{c} Buckwheat \\ honey \\ \end{tabular} &
\begin{tabular}{c} Honeydew \\ honey from \\ coniferous \\ \end{tabular} \\ Total phenolic (mg GAE/100 g) & 14.3 \({}^{\text{a}}\)\(\pm\) 0.4 & 36.2 \({}^{\text{b,c}}\)\(\pm\) 0.8 & 34.2 \({}^{\text{b}}\)\(\pm\) 0.8 & 13.7 \({}^{\text{a}}\)\(\pm\) 0.3 & 51.2 \({}^{\text{d}}\)\(\pm\) 5.1 & 30.9 \({}^{\text{c}}\)\(\pm\) 2.0 \\ ABTS [\%] & 15.1 \({}^{\text{b}}\)\(\pm\) 1.5 & 54.9 \({}^{\text{a}}\)\(\pm\) 2.8 & 52.5 \({}^{\text{a}}\)\(\pm\) 3.3 & 15.2 \({}^{\text{b}}\)\(\pm\) 0.0 & 45.9 \({}^{\text{c}}\)\(\pm\) 0.9 & 60.7 \({}^{\text{a}}\)\(\pm\) 2.3 \\ \hline \hline \end{tabular}  
Different letters (a–d) in the same line are significantly different at the 95% level (\(p\leq\) 0.05).  
\end{table} 
Table 3: Antioxidant properties of honeys and the total content of phenolic compounds determined in analyzed samples. Volatile compounds, which were identified in all analyzed honey samples, belonged to the following chemical groups: acids, alcohols, aldehydes, esters, hydrocarbons, ketones, or terpenes.