Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/47458

TitleInfluence of fining agents on the sensorial characteristics and volatile composition of mead
Author(s)Pascoal, Ananias
Oliveira, José Maria
Pereira, Ana Paula
Féas, Xésus
Anjos, Ofélia
Estevinho, Letícia M.
KeywordsMead
Volatile compounds
Fining agentes
Sensory characteristics
Odour activity values
fining agents
sensorial analysis
Issue date10-Nov-2017
PublisherInstitute of Brewing & Distilling
JournalJournal of the Institute of Brewing
CitationPascoal, Ananias; Oliveira, José Maria; Pereira, Ana Paula; Féas, X.; Anjos, Ofélia; Estevinho, Letícia, Influence of fining agents on the sensorial characteristics and volatile composition of mead. Journal of the Institute of Brewing, 123(4), 562-571, 2017
Abstract(s)Mead, one of the oldest fermented drinks, is derived from the fermentation of diluted honey by yeasts. In the context of wine production, several procedures are applied to stabilize the beverage and to improve its organoleptic properties. This study aims to evaluate the impact of adding fining agents on the production of mead. In general, the best results were obtained for the samples containing just one fining agent instead of two combined. However, the best performance was obtained for the combined fining agents (bentonite + gelatine + egg albumin). Tannins decreased significantly the content of volatile compounds. On the other hand, silica appears to be the best fining agent, resulting in the lowest loss of volatile compounds. Thirty-six volatile compounds were determined by gas chromatographflame ionization detector and gas chromatographymass spectrometry, including alcohols (42.5%), carbonyl compounds (40.4%), acetates (14.4%) and esters (1.8%). Eleven volatile compounds had odour activity values >1, representing those with a major impact on the aroma of mead. Significant differences (p < 0.05) were found in 10 volatile compounds independently to the type of treatment used and no differences (p > 0.05) were observed for remaining compounds.
TypeArticle
URIhttp://hdl.handle.net/1822/47458
DOI10.1002/jib.445
ISSN0046-9750
e-ISSN2050-0416
Publisher versionhttp://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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