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Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes

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cris.virtual.author-orcid0000-0003-4234-7881
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cris.virtualsource.author-orcid4ee23ba3-eef2-455b-bf2c-1c2dcfc4df21
dc.abstract.enMead was analyzed by using the concept of molecular sensory science for the identification of key odorants. A total of 29 odor-active compounds were identified in mead by using gas chromatography olfactometry (GCO). Flavor dilution (FD) factors of identified compounds ranged from 1 to 16,384, compounds with FD factors ≥32 were quantitated by using stable isotopically substituted odorants as internal standards or external standard method, and odor activity values (OAVs) were calculated. Fifteen compounds showed OAVs ≥1: aldehydes (2-phenylacetaldehyde, 3-(methylsulfanyl)propanal), 4-hydroxy-3-methoxybenzaldehyde), esters (ethyl 3-methylbutanoate, ethyl propanoate, ethyl octanoate), alcohols (2-phenylethan-1-ol, 3- and 2-methylbutan-1-ol, 3-(methylsulyfanyl)propan-1-ol), furanons (4-hydroxy-2,5-dimethylfuran-3(2H)-one, 3-hydroxy-4,5-dimethylfuran-2(5H)-one), acids (3- and 2-methylbutanoic acid, acetic acid), 1,1-diethoxyethane, and 4-methylphenol. 2-Phenylacetaldehyde (OAV, 3100) was suggested as the compound with the biggest influence on the aroma of mead, followed by 4-hydroxy-2,5-dimethylfuran-3(2H)-one (OAV, 1900), 3-(methylsulfanyl)propanal (OAV, 890), and 2-phenylethan-1-ol (OAV, 680). Quantitative olfactory profile analysis revealed strong honey, malty, and alcoholic impressions. Omission experiments revealed that 3-(methylsulfanyl)propanal, 2-phenylethan-1-ol, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, ethyl propanoate, ethyl 3-methylbutanoate, 2-phenylacetaldehyde, 3- and 2-methylbutanoic acid, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde were the key odorants in the mead. Determining concentrations of key odorants in important production steps showed that the fermentation and maturation stages had the strongest effect on the formation of mead aroma.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorCicha-Wojciechowicz, Daria
dc.contributor.authorFrank, Stephanie
dc.contributor.authorSteinhaus, Martin
dc.contributor.authorMajcher, Małgorzata Anna
dc.date.access2025-09-26
dc.date.accessioned2025-10-09T21:18:48Z
dc.date.available2025-10-09T21:18:48Z
dc.date.copyright2024-04-26
dc.date.issued2024
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost17814,40
dc.description.if5,7
dc.description.number18
dc.description.points140
dc.description.versionfinal_published
dc.description.volume72
dc.identifier.doi10.1021/acs.jafc.4c01276
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5362
dc.identifier.weblinkhttps://pubs.acs.org/doi/10.1021/acs.jafc.4c01276
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.relation.pages10548–10557
dc.relation.projectZwiązki aktywne zapachowo kształtujące aromat polskich miodów pitnych. Wpływ mikroflory i zabiegów technologicznych na ich powstawanie
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enmead
dc.subject.enolfactometry
dc.subject.enkey odorants
dc.subject.engas chromatography
dc.subject.plmiód pitny
dc.subject.plolfaktometria
dc.subject.plkluczowe związki zapachowe
dc.subject.plchromatografia gazowa
dc.titleKey Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue18
oaire.citation.volume72