The main compounds of the “spring” honey volatile fraction were phenylacetaldehyde, benzaldehyde and methyl-benzene.
Yin Yang, Marie-José Battesti, Jean Costa, Julien Paolini 2014, 'Characterization of Botanical and Geographical Origin of Corsican “Spring” Honeysby Melissopalynological and Volatile Analysis', Foodshttp://www.mdpi.com/2304-8158/3/1/128. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)