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E-Journal of Chemistry
Volume 7, S1, Pages S7-S14

Identification of New Aromatic Compounds in the New Zealand Manuka Honey by Gas Chromatography-Mass Spectrometry

Sawsan Daher and Fazil O. Gülaçar

Laboratory of Mass SpectrometryPhysical Chemistry, University of Geneva, Sciences I, Boulevard d’Ivoy 16, CH-1211 Geneva 4, Switzerland

Received 16 January 2010; Accepted 10 March 2010

Copyright © 2010 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Analysis of aromatic compounds in the New Zealand manuka honey was carried out by solid phase microextraction followed by gas chromatography-mass spectrometry. A total of 38 compounds were detected. Seven of them such as; 1,4-bis(x-methoxyphenyl)-but-2-en-1-one, 1,5-bis(x-methoxyphenyl)-pent-3-en-1-one, 1,4-bis(x-methoxyphenyl)-1-pentanone, 1,6-bis(x-methoxyphenyl)-3-heptene, 1,6-bis(x-methoxyphenyl)-hex-2(3 or 4)-en-1-one and 2(3, 4 or 5)-hydroxy-1,6-bis(x-methoxyphenyl)-1-hexanone, had never before been identified as natural products. Their structures were deduced from the mass spectral data. Seven other compounds; 2,3-dimethoxynaphthalene, 4-(x-methoxyphenyl)-1-phenyl-1-butanone, desoxyanisoin, 2,6-dimethoxybenzoic acid benzyl ester, 4,4'-dimethoxystilbene, 3,3,4,5,5,8-hexamethyl-2,3,5,6-tetrahydro-s-indacene-1,7-dione and 1,5-bis(4-methoxyphenyl)-pentane-1,5-dione, were found in honey for the first time. Methyl syringate, ortho-methoxyacetophenone and 3-phenyllactic acid were the most abundant components.