Identification and Biotransformation of Volatile Markers During the Early Stage of Zygosaccharomyces rouxii and Zygosaccharomyces mellis Contamination in Acacia Honey

To address the volatile markers and their biotransformation during the early stage of Zygosaccharomyces spp. contamination in acacia honey, headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC-MS) and chemometric analyses were used to explore the variation of volatile compounds. A total of 36 and 35 volatile compounds were identified before and after contamination of Zygosaccharomyces rouxii and Zygosaccharomyces mellis, respectively. Methyl butyrate and 2-methyl-3-pentanone could be used as volatile markers of Z. rouxii and Z. mellis-contaminated honey, which were both specific products of the yeast′s own fermentation. 2,5-Dimethylbenzaldehyde was identified as a volatile marker of Z. rouxii and Z. mellis-contaminated acacia honey, and it was a specific product resulting from the interaction of yeast and acacia honey. In addition, β-damascenone could be determined as a potential volatile marker after Z. rouxii-contaminated acacia honey. Methyl 2-methylbutyrate was used as a potential volatile marker in the high-concentration groups of Z. rouxii and Z. mellis. The content ranges of methyl butyrate, 2-methyl-3-pentanone, and 2,5-dimethylbenzaldehyde in four samples were 6.62–14.59, 3.15–5.42, and 52.52–215.19 μg/mL, respectively. The variation of volatile markers during the early stage of osmotolerant yeast contamination provided a theoretical basis for the use of HS-SPME-GC-MS for the rapid detection of acacia honey deterioration while reducing economic losses.