Abstract
<title>Abstract</title> <p> Linden honey has been highly valued for its unique flavor and potential biological functions. In this study, gas chromatography-mass spectrometry (GC-MS) was used to detect differences in the content and proportion of volatile substances in Linden honey at different stages of maturity. The content and proportion of volatile components in mature Linden honey were higher. Among them, ethyl 2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propan-2-yl carbonate and 1,5,7-octatrien-3-ol, 3,7-dimethyl may be potential substances that cause differences in volatile components. The antibacterial activity of mature Linden honey was the strongest in different stages of maturation. The minimum inhibitory concentration (MIC) and minimun bactericidal concentration (MBC) against <italic>Escherichia coli</italic> and <italic>Staphylococcus aureus</italic> were both 45%, the MIC against <italic>Salmonella</italic> was 30%, and the MBC was 60%. This study provides the aroma spectrum of Linden honey at different stages of maturity, which will help certify the quality of Linden honey and provide the basis for confirming the stages with high biological activity. </p>