How Honey Type and Production Methods Affect Mead Aroma
Author Information
Author(s): Daria Cicha-Wojciechowicz, Natalia Drabińska, Małgorzata Anna Majcher
Primary Institution: Faculty of Food Science and Nutrition, Poznań University of Life Sciences
Hypothesis
The study investigates how different honey varieties, fermentation techniques, and production processes influence the sensory properties and odor-active compounds in meads.
Conclusion
The type of honey significantly impacts the sensory properties of mead, with distinct aroma profiles for different honey types.
Supporting Evidence
- The study identified 23 odor-active compounds in mead samples.
- Different honey types resulted in distinct aroma clusters.
- Phenylacetic acid and 2- and 3-methylbutanal were key compounds linked to sensory attributes.
Takeaway
This study shows that the kind of honey used in making mead changes how it smells and tastes, and different ways of making it can also affect its flavor.
Methodology
The study produced twelve model mead batches, which were matured for 12 months and analyzed using gas chromatography–olfactometry (GC–O) and headspace SPME-GC/MS.
Limitations
The study primarily focused on three types of honey and may not represent all honey varieties or production methods.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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