Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

Beneš, I; Furdíková, Katarína; Šmogrovičová, D.

doi:10.17221/48/2015-cjfs

Cited by 14 publications

(14 citation statements)

References 16 publications

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“…The ethanol contents of the meads ranged from 6.0% to 17.1% (v/v) encompassing the ranges found in previous mead analyses (Czabaj et al., 2017; Li & Sun, 2019; Mendes‐Ferreira et al., 2010; Pascoal et al., 2017; Pereira et al., 2019; Šmogrovičová et al., 2012; Twilley et al., 2018), although Bénes et al. (2015) observed ethanol concentrations up to 17.5% in experimental meads made with the MM‐R2 strain of S . cerevisiae var.…”

Section: Resultssupporting

confidence: 63%

“…Terpenes found in mead include nerolidol, citronellol, linalool, cis‐ and trans‐linalool oxide, rose oxide, trans‐farnesol, hotrineol, α‐terpineol, and β‐damascenone. The nonvolatile components of mead contribute to acidity, sweetness, bitterness, and mouthfeel and include organic acids, sugars, tannins, and glycerol (Bénes et al., 2015; Chen et al., 2013; Li & Sun, 2019; Pereira et al., 2019; Pascoal et al., 2017; Šmogrovičová et al., 2012; Wintersteen et al., 2005).…”

Section: Introductionmentioning

confidence: 99%

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Characterizing the chemical and sensory profiles of traditional American meads

Senn

Cantu

Heymann³

2021

Journal of Food Science

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The compositional and sensorial profiles of traditional American meads were determined using standard enological, volatile, and descriptive analyses. Forty‐one commercial meads produced by 35 meaderies across 20 states were selected to encompass a broad product range. The meads were analyzed for ethanol content, residual sugar, pH, titratable acidity, acetic acid, and free and total sulfur dioxide. Forty‐three volatile compounds (alcohols, esters, acids, terpenes, aldehydes, aromatic hydrocarbons, etc.) were tentatively identified using a nontargeted HS‐SPME‐GC‐MS method. Ethyl octanoate, phenylethyl alcohol, ethyl decanoate, and ethyl acetate were the most relatively abundant volatile compounds across the sample set. A trained panel (n = 11) evaluated each mead using descriptive analysis and the chemical and sensory analyses were compared. Acidity, sweetness, and cloying and viscous mouthfeel sensations, and alcoholic heat were the most influential sensory attributes and were driven by titratable acidity, residual sugar, and ethanol content, respectively. Ethyl octanoate and ethyl decanoate were correlated with manure aroma, phenylethyl alcohol with yeast and green aromas, and ethyl acetate with citrus, solvent, and green olive aromas. This research further elucidates the empirical relationship between the chemical composition and sensory profiles of commercial meads. Practical Application This work provides the mead industry with further understanding of the compositional drivers of the sensory profiles of commercial meads and demonstrates product categories (dry, semi‐sweet, sweet) do not necessarily indicate compositional or sensory attributes.

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Section: Resultssupporting

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Characterizing the chemical and sensory profiles of traditional American meads

Senn

Cantu

Heymann³

2021

Journal of Food Science

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“…M8 sample from Poland did not show any “fusel” alcohol and methanol content, suggesting that the distillate is not proceeding from a fermented honey. In fact, a few authors refer to remarkable contents of acetaldehyde, ethyl acetate and fusel alcohols in meads, which could be influenced by the type of honey used and fermentation conditions [ 11 , 31 , 38 ].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Sensorial Characterization of Honey Spirits

Anjos

Frazão

Caldeira

2017

Foods

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Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portuguese producers. Several analytical determinations, namely alcoholic strength, dry matter, density, total acidity, chromatic characteristics, methanol, acetaldehyde, ethyl acetate and higher alcohols were done to characterize all samples. The results pointed out several differences in physicochemical composition of samples. In general, these drinks are characterized by an alcohol strength between 37.4% and 53.0% and a low methanol content, quite null for most samples. Samples with higher ethanol content corresponded to the artisanal samples. Significant differences (p < 0.05) were also observed in the volatile composition and chromatic characteristics suggesting different production technologies. A first list of sensory attributes was obtained for this beverage. Therefore, further research must be done in order to characterize this spirit drink, which has gained market value.

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“…Mead is a traditional alcoholic beverage (alcoholic strength, by volume, between 8 and 18%) produced by the fermentation by yeasts of diluted honey. The production of mead has been the focus of numerous studies . However, few reports consider the volatile profile of mead and even fewer consider the production and characterisation of sparkling mead.…”

Section: Introductionmentioning

confidence: 99%

“…The production of mead has been the focus of numerous studies . However, few reports consider the volatile profile of mead and even fewer consider the production and characterisation of sparkling mead. Sparkling wines require a second fermentation and subsequent carbonation following four main methods: classical champenoise or ‘in bottle’; discontinuous or charmat ; the transfer process; and the continuous method .…”

Section: Introductionmentioning

confidence: 99%

Impact of fining agents on the volatile composition of sparkling mead

et al. 2018

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Sparkling mead is obtained by secondary fermentation of the mead involving the addition of starter yeast culture, sucrose, nutrients and fining agents. The aim of this study was to evaluate the effect of different fining agents (tannins vs combined fining agents) on the volatile composition of sparkling mead. Sparkling mead was produced from a base mead using a commercial yeast strain (Saccharomyces bayanus) and the volatile compounds were determined by gas chromatography-flame ionisation detection and gas chromatography-mass spectrometry. Thirty six volatile compounds were quantified and the major groups were alcohols (73.2%), acetates (19.1%), carbonyl compounds (5.5%) and ethyl esters (1.2%), represented by 3-methyl-1-butanol, ethyl acetate, acetaldehyde and monoethyl succinate, respectively. The remaining compounds were present at <1%. Eleven volatile compounds exhibited odour activity values >1, with ethyl octanoate and ethyl hexanoate contributing to the aroma of sparkling mead, with fruity, strawberry and sweet notes. The combined fining agents caused a marked decrease in the concentration of volatile compounds compared with tannins. In general, 3-ethoxy-1-propanol, ethyl lactate, ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2-methylpropanoic acid, hexanoic acid, octanoic acid, acetaldehyde, acetoin, furfural, benzaldehyde, 5-hydroxymethylfurfural, trans-furan linalool oxide, cis-furan linalool oxide and 4-oxo-isophorone decreased in concentration. Conversely, 1-propanol and 2-methylpropanoic acid (tannins) and ethyl butyrate (combined fining agents) increased in concentration. The remaining volatile compounds were not affected. Significant differences (p < 0.05) were found for 19 volatile compounds independently of the type of fining agents used.

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Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

Cited by 14 publications

References 16 publications

Characterizing the chemical and sensory profiles of traditional American meads

Characterizing the chemical and sensory profiles of traditional American meads

Physicochemical and Sensorial Characterization of Honey Spirits

Impact of fining agents on the volatile composition of sparkling mead

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