The objective of the present work was an evaluation of the quality of Algerian monofloral honeys by the analysis of physicochemical parameters, color, total phenols and flavonoids content, antioxidant capacities and apha-amylase inhibition as a preliminary study, as well as the search for a particular fingerprint that characterizes them via a non-targeted metabolomic approach of their volatile profile by the HS-SPME method coupled with GC-MS. Fifty-nine samples of monofloral honey were collected from beekeepers from different regions of the mediterranean, semi-arid and arid parts in Algeria. According to the preliminary results, the samples as a whole, are of good commercial quality. In combination with the microscopic results of the pollen and the chemometric analysis, a reclassification of the samples was made. Eleven types were revealed citing Acacia (Mimouza), Arbutus unedo (Lenj), Atractylis serratuloides (Sor), Bupleurum, Capparis spinosa (Merkh), Eruca sativa (Harra), Eucalyptus, Genista, Hedysarum, Retama sphaerocarpa (Retem) and polyfloral, of which several samples did not come from the declared origin. For the biological properties (antioxidant capacity and ل-amylase inhibition), darker samples showed higher electrical conductivity, phenol, flavonoid content, and antioxidant activity than the lighter samples of honey. Arbutus honey sample showed the highest inhibition of ل-amylase. In addition, Eruca sativa and Retama samples also stood out for this property. The volatile fraction of the three selected types (Atractylis, Retama and Eruca), revealed exclusive components to each type: 1,6,10-dodecatrien-3-ol, 3,7,11- trimethyl-, (E); 1,6-octadien-3-ol, 3,7- dimethyl ; phenol, 2-methoxy and 2-naphthalene methanol, decahydro-a, a, 4a -trimethyl-8-methylene-, [2R-(2a, 4a, 8a, 8aB) for Atractylis honey, lilac aldehyde and lilac aldehyde D for Retama honey, and dimethyl trisulphide for Eruca honey. Sensory analysis allowed to distinguish three different profiles among which the honeys of Atractylis of crystalline nature, sweet smell and aroma, with clear color. Those of Retama of viscous aspect, a color between dark amber and dark, caramelized vegetable odor, a salty sweet savor. Finally, those of Eruca sativa, in the form of crystallized honeys, straw color, animal, vegetable and floral odor with an important persistence. These perceptions allowed to distinguish the three main types of honeys, which in case of smell and aroma explains the variation of the volatile composition already mentioned.