Innovative Flavoring of Rapeseed Honey with Selected Essential Oils—Chemical, Antioxidant and Organoleptic Evaluation

Two essential oils: cinnamon and clove were used to aromatize rapeseed honey for the first time. For comparison self-distilled and commercially purchased essential oils were used. All essential oils and obtained flavored honeys were assessed for antioxidant activity, volatile fraction composition (GC-MS) and polyphenolic profiles (HPTLC). The results indicated that while in the case of clove oils the differences in the enrichment of the honey composition were not dependent on the origin of essential oil, the effect of the self-distilled cinnamon oil addition was completely different than for its market equivalent. The commercial cinnamon oil contained a larger amount (59.58%) of eugenol than the self-produced oil, probably as a result of the admixture of cinnamon leaf oil or different raw material used for commercial essential oil production. The described studies may constitute a basis for introducing to the market a new type of product based on honey and phytoadditives. The essential oil flavored honey is characterized not only by new desirable organoleptic features but also by highly enhanced antioxidant and probably antibacterial properties, which, however, requires further research.