Orientador(es)
Resumo(s)
Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey
performed by yeasts. Although the process of mead production has been optimized in recent years,
studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse
the sensory attributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae
strains QA23 and ICV D47, and to establish potential correlations with its volatile composition.
In the volatile composition of mead, the e ect of yeast condition was more important than the
strain. In respect to sensory analysis, the most pleasant aroma descriptors were correlated with
mead obtained with free yeast cells, independently of the strain. Both sensory analysis and volatile
composition indicates that the most pleasant mead was produced by free yeast cells. Although this
study has provided a significant contribution, further research on the sensory quality of mead is
still needed.
Descrição
Palavras-chave
Aroma volatile compounds Mead Sensory analysis
Contexto Educativo
Citação
Pereira, Ana Paula; Mendes-Ferreira, Ana; Dias, Luís G.; Oliveira, José M.; Estevinho, Leticia M.; Mendes-Faia, Arlete (2019). Volatile composition and sensory properties of mead. Microorganisms. ISSN 2076-2607. 7, p. 1-16