The ripening characteristics after capping of honey are favourable for improving its quality. However, research on the variation and formation of aroma characteristics of honey in this process is lacking. Therefore, the present study was carried out with different stages of honeys (RCHs) after capping and identified 192 volatiles with varying levels of concentration. “Fruity” was the main aroma characteristic of RCHs at different stages after capping, mainly contributed by ()--damascenone. Methyl salicylate might be a potential indicator for differentiating RCHs at different stages after capping. The metabolic pathway analyses revealed that the aroma compounds in RCHs undergo transformation at different stages after capping, which subsequently affects its aroma characteristics formation. This work is the first to study the dynamic changes in honey aroma characteristics after capping from multiple perspectives, and the results are of great significance for understanding the aroma characteristics after capping and quality control of honey.

中文翻译：

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漆树蜂蜜封盖后不同阶段香气特征的动态变化

蜂蜜封盖后的成熟特性有利于提高其品质。但对于这一过程中蜂蜜香气特征的变化和形成的研究还比较缺乏。因此，本研究对封盖后不同阶段的蜂蜜（RCH）进行了研究，并鉴定了 192 种不同浓度的挥发物。 “果香”是封盖后不同阶段RCH的主要香气特征，主要由()-大马酮贡献。水杨酸甲酯可能是区分封盖后不同阶段的 RCH 的潜在指标。代谢途径分析表明，RCH中的香气化合物在封盖后的不同阶段发生转化，从而影响其香气特征的形成。该工作首次从多角度研究蜂蜜封盖后香气特征的动态变化，研究结果对于了解封盖后蜂蜜香气特征和质量控制具有重要意义。