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Volatile composition and sensory properties of mead

2019Journal article Open access
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dc.contributor.authorPereira, Ana Paula
dc.contributor.authorMendes-Ferreira, Ana
dc.contributor.authorDias, L.G.
dc.contributor.authorOliveira, José M.
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorMendes-Faia, Arlete
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:09:43Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:09:43Z
dc.date.issued2019
dc.description.abstractMead 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.
dc.description.sponsorshipThis research was funded by the Portuguese Foundation for Science and Technology (FCT) through a PhD grant (SFRH/BD/45820/2008). This research was partially supported through the PTDC project (PTDC/AGR-ALI/68284/2006) awarded by the FCT. This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPereira, 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. 1-16en_EN
dc.identifier.doi10.3390/microorganisms7100404en_EN
dc.identifier.urihttp://hdl.handle.net/10198/20245
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationOPTIMIZAÇÃO DA PRODUÇÃO DE HIDROMEL UTILIZANDO DIFERENTES SISTEMAS DE IMOBILIZAÇÃO DE CÉLULAS
dc.relationOptimization of Conditions for the Productions of Mead
dc.subjectAroma volatile compoundsen_EN
dc.subjectMeaden_EN
dc.subjectSensory analysisen_EN
dc.titleVolatile composition and sensory properties of meaden_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOPTIMIZAÇÃO DA PRODUÇÃO DE HIDROMEL UTILIZANDO DIFERENTES SISTEMAS DE IMOBILIZAÇÃO DE CÉLULAS
oaire.awardTitleOptimization of Conditions for the Productions of Mead
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F45820%2F2008/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F68284%2F2006/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIO%2F04469%2F2013/PT
oaire.fundingStream5876-PPCDTI
oaire.fundingStream5876
person.familyNamePereira
person.familyNameDias
person.familyNameEstevinho
person.givenNameAna Paula
person.givenNameLuís G.
person.givenNameLetícia M.
person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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