2025/01/01 by IOHANA SCARLET ALMEIDA GUEDES, Manuela B. Nascimento, Carlos Alfredo Lopes de Carvalho +1 · 1 voice
Agricultural and Biological Sciences · Medicine · #Meat and Animal Product Quality #Sensory Analysis and Statistical Methods #Nutritional Studies and Diet
paper · doi:10.1590/0001-3765202520250020
openalex publication_date 2025/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/22
Mead, a traditional alcoholic beverage produced through the fermentation of diluted honey by yeasts, remains underexplored in terms of its quality and characteristics. To establish quality standards for this artisanal beverage, it is essential to evaluate the physicochemical properties and sensory attributes of different mead types. This study aimed to investigate the physicochemical properties and volatile organic compound (VOC) profiles of meads produced in diverse regions of Brazil. Mead samples with varying production times and characteristics, such as smooth, aged with French oak chips, special reserve, were analyzed. The parameters examined included ash content, pH, total acidity, dry extract, total soluble solids, and VOCs. The VOC profile was determined using the HS-SPME-GC-MS technique. The physicochemical parameters were determined as follows: pH (2.80-3.60), total acidity (47.33-115.33 meq L⁻¹), ash content (0.59-1.47 %), dry extract (35.12-104.60 g L⁻¹), and total soluble solids (6.00-13.73 °Brix). A total of 28 VOCs were identified, classified into volatile acids (5), alcohols (3), esters (15), and terpenes (5). The variation in physicochemical properties and VOC profiles was primarily influenced by the raw materials used and the aging period of the meads. This study provides valuable insights into mead quality, offering a comprehensive characterization of its physicochemical and aromatic attributes, and contributes to the establishment of quality standards for mead production.