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Influence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads

cris.lastimport.scopus2025-10-23T06:59:32Z
cris.virtual.author-orcid0000-0001-5324-5982
cris.virtual.author-orcid0000-0003-4234-7881
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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 investigates the impact of key factors on the formation of odorants and sensory properties in mead. The effects of the honey type (acacia, buckwheat, linden), wort heating, and the fermentation method (commercial Saccharomyces cerevisiae yeasts, spontaneous fermentation, Galactomyces geotrichum molds) were examined. Twelve model mead batches were produced, matured for 12 months, and analyzed using gas chromatography–olfactometry (GC–O) and headspace SPME-GC/MS to identify odor-active compounds. Results confirmed that the honey type plays a significant role in sensory profiles, with distinct aroma clusters for buckwheat, acacia, and linden honey. Compounds like phenylacetic acid, 2- and 3-methylbutanal, and butanoic acid were identified as the most important odorants, correlating with sensory attributes such as honey-like, malty, and fermented aromas. Univariate and multivariate analyses, followed by correlation analysis, highlighted how production parameters affect mead aroma, providing insights to optimize sensory quality.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorCicha-Wojciechowicz, Daria
dc.contributor.authorDrabińska, Natalia
dc.contributor.authorMajcher, Małgorzata Anna
dc.date.access2025-08-07
dc.date.accessioned2025-08-07T11:51:13Z
dc.date.available2025-08-07T11:51:13Z
dc.date.copyright2024-12-14
dc.date.issued2024
dc.description.abstract<jats:p>This study investigates the impact of key factors on the formation of odorants and sensory properties in mead. The effects of the honey type (acacia, buckwheat, linden), wort heating, and the fermentation method (commercial Saccharomyces cerevisiae yeasts, spontaneous fermentation, Galactomyces geotrichum molds) were examined. Twelve model mead batches were produced, matured for 12 months, and analyzed using gas chromatography–olfactometry (GC–O) and headspace SPME-GC/MS to identify odor-active compounds. Results confirmed that the honey type plays a significant role in sensory profiles, with distinct aroma clusters for buckwheat, acacia, and linden honey. Compounds like phenylacetic acid, 2- and 3-methylbutanal, and butanoic acid were identified as the most important odorants, correlating with sensory attributes such as honey-like, malty, and fermented aromas. Univariate and multivariate analyses, followed by correlation analysis, highlighted how production parameters affect mead aroma, providing insights to optimize sensory quality.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number24
dc.description.points140
dc.description.versionfinal_published
dc.description.volume29
dc.identifier.doi10.3390/molecules29245913
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4106
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/29/24/5913
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 5913
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enmead aroma
dc.subject.ensensory analysis
dc.subject.enodor-active compounds
dc.subject.engas chromatography
dc.subject.enolfactometry
dc.titleInfluence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads
dc.title.volumeSpecial Issue Characterization and Instrumental Analysis of Aroma-Active Compounds in Fermented Food and Beverage, the Second Edition
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue24
oaire.citation.volume29