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Fermentation strategies in mead production: A multitechnique volatilomic approach to aroma characterization

cris.virtual.author-orcid0000-0001-7888-0026
cris.virtual.author-orcid0000-0002-9477-8563
cris.virtual.author-orcid0000-0001-5324-5982
cris.virtual.author-orcid0000-0003-4234-7881
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cris.virtualsource.author-orcida9ebcddc-25c5-49d4-b5ca-92e14baa67f8
cris.virtualsource.author-orcid73a2e591-ad92-47ae-b1e4-3eb06ca9d58f
cris.virtualsource.author-orcidad6302d1-4126-47ee-bfde-d3636e0b6d0a
cris.virtualsource.author-orcid4ee23ba3-eef2-455b-bf2c-1c2dcfc4df21
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis study compares spontaneous and yeast-inoculated mead fermentations, analyzing their effects on sensory and chemical profiles. Using advanced instrumental techniques: untargeted analysis of odorants, quantitation of odor-active compounds, and flow cytometry—this research identifies key fermentation-driven changes. Untargeted analysis revealed a more complex volatile profile in spontaneous fermentation, with a higher number of unique compounds (27) from groups classified as fruity (esters), spices (ex. pentane-2,3-dione) and off-flavors (2-furanyl)methanol, octan-1-ol, ethyl 3-methylsulfanylpropanoate, 2-phenylacetonitrile, dodecan-1-ol, 3-methylpentanoic acid, and 3-methyl-1H-indole). Yeast-inoculated samples were characterized by only 8 unique compounds, with more predictable odor profile and fewer off-flavors (2-pentylfuran, pyridine, (E)-oct-2-enal). Statistical analysis identified distinct compounds linked to fermentation type and stage, with microbial dynamics influencing odor-active compound formation. Bacterial content correlated with ethyl hexanoate (0.63), furan-2-carbaldehyde (0.33), and phenylacetic acid (0.49), while yeasts displayed correlations with 2-phenylacetaldehyde (0.37), ethyl hexanoate (−0.59), phenylacetic acid (−0.50), and furan-2-carbaldehyde (−0.47).
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorCicha-Wojciechowicz, Daria
dc.contributor.authorKaczmarek, Anna Maria
dc.contributor.authorJuzwa, Wojciech
dc.contributor.authorDrabińska, Natalia
dc.contributor.authorMajcher, Małgorzata Anna
dc.date.access2025-10-02
dc.date.accessioned2025-10-02T07:08:57Z
dc.date.available2025-10-02T07:08:57Z
dc.date.copyright2025-08-26
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if9,8
dc.description.number30 November 2025
dc.description.points200
dc.description.versionfinal_published
dc.description.volume493, Part 4
dc.identifier.doi10.1016/j.foodchem.2025.146044
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5142
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0308814625032959?via%3Dihub
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 146044
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enodor-active compounds
dc.subject.enflow cytometry
dc.subject.enfermentation metabolomics
dc.subject.enspontaneous fermentation
dc.subject.enflavoromics
dc.subject.enmead
dc.titleFermentation strategies in mead production: A multitechnique volatilomic approach to aroma characterization
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume493