## 4 Discussion
### Volatile Compounds Profile  
The traditional rape honey aroma profile consisted mainly of eight volatiles, for which the percentage was above 2%. The following compounds were found in the aroma of the product H1: benzaldehyde, which represented 15.2% of the total content of volatiles, 2-methyl-butanol (6.8%), acetone (6.7%), hotrienol (5.1%), nonanal (4.1%), furfurral (3.6%), 1-(2,4-dimethyl-3-furanyl)ethenone (3.0%), linalool oxide (2.6%). [PERSON] et al. [32] also reported the presence of the above-mentioned benzaldehyde, acetone, 2-methyl-butanal, nonanal, and also benzyl alcohol in rape honey aroma derived from Germany, France, and Denmark. Other authors have confirmed that the most abundant volatiles in the rape honey aroma are the following: furfurral, benzyl aldehyde, 2-methylbutanol, 3-methylbutanol, p-cymen-8-ol, benzoic acid, benzyl alcohol, dome-thyl disulphide, 1-nonanol, butylolactone (dihydro-2(3h)-furanone) [7]. Traditional meadow and marsh honey (product H3) was characterized by an aroma profile abundant in grandlure IV (10.8%), 1,4-butanediol diacetate (9.5%), ho-trienol (7.9%), dehydro-p-cymene (7.9%), p-cymen-8-ol (4.4%), furfurral (3.7%). Grandlure IV is known as the pheromone of strawberry blossom weevil [33]. One of the volatiles found in aromatic vinegar is 1,4-butanediol diacetate, and its odor description is recognized as a smoke [34]. The other above-mentioned compounds were also found in the honey aroma of rape, lime, and honeydew honey from coniferous honeydew [7]. Lime honey registered as traditional products (H2) was characterized by the following substances which represented above 3% of the total concentration of all compounds in its aroma: dehydro-p-cymene (16.7%), 3,6-dimethyleneoctahydro-1-benzofuran (11.0%), menthofuran (10.1%), tert-amylbenzene (5.9%), terpinen-4-ol (5.1%), 2,4-decadien (4.2%), and benzene, (1-methyl-2-propenyl-3-ol) (3.1%). Non-traditional lime honey (product H4) contained similar volatiles in its aroma profile. The most abundant component of the aroma profile was also dehy-dro-p-cymene (22.1%), grandlure IV (17.0%), fur furural (5.0%), 1,4-butanediol diacetate (4.8%), 2-caren-10-al (3.6%), terpinen-4-ol (2.6%), 3-methyl-1-butanol (2.5%). In lime honeys, the samples' characteristic aroma compounds were found, which were described by [PERSON] et al. [6] as volatile markers, for example rose oxides, carvacrol, 8-p-menthen-1,2-diol, \(\alpha\)-terpene. [PERSON] et al. [35] reported that the highest content of volatile compounds in the aroma of lime honey had furural, benzyl alcohol, benzene ethanol, and 8-p-menthene-1,2-diol, of which quantities were higher than 1 ppb. In our study, only in the aroma of traditional lime honey, the quantity of the above-mentioned compounds was higher than 1 ppb, because the concentration of 8-p-menthene-1,2-diol was 2.92 \(\pm\) 0.19 \(\mu\)g/kg, benzene ethanol 2.50 \(\pm\) 0.05 \(\mu\)g/kg, furural 1.43 \(\pm\) 0.15 \(\mu\)g/kg, and benzyl alcohol 1.04 \(\pm\) 0.04 \(\mu\)g/kg. In non-traditional lime honey, the content of furural and benzene ethanol were higher than 1 ppb and accounted for 3.34 \(\pm\) 0.38 \(\mu\)g/kg, and 1.32 \(\pm\) 0.29 \(\mu\)g/kg, and for other compounds the content was lower than 1 ppb (benzyl alcohol 0.22 \(\pm\) 0.03 \(\mu\)g/kg, 8-p-menthene-1,2-diol 0.05 \(\pm\) 0.01 \(\mu\)g/kg). This shows that the aroma of traditional honey was more intense than non-traditional honey. The aroma profile of the buckwheat honey (non-traditional product H5) was characterized by a high percentage of furural (30.6%), isovaleric acid (19.4%), ethanol (10.3%), delta-valerolactone (8.0%), isovaleraldehyde (7.2%), 2-methyl-butanoic acid (3.1%), phenylacetaldehyde (2.4%), and nonanal (2.3%). [PERSON] et al. [36] also described the profile of buckwheat honey derived from Poland and reported that fur furural percentage was 4.85%, isovaleric acid 24.45%, ethanol 0.02%, delta-valerolactone 0.6%, isova-leraldehyde 0.68%, 2-methyl-butanoic acid 13.20% and nonanal 1.78%. [PERSON] et al.