Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/61589

TitleVolatile composition and sensory properties of mead
Author(s)Pereira, Ana Paula
Mendes-Ferreira, Ana
Dias, Luís G.
Oliveira, J. M.
Estevinho, Letícia M.
Mendes-Faia, Arlete
KeywordsAroma volatile compound
Mead
Sensory analysis
Issue date29-Sep-2019
PublisherMDPI Publishing
JournalMicroorganisms
CitationPereira, Ana Paula; Mendes-Ferreira, Ana; Dias, Luís G.; Oliveira, José Maria; Estevinho, Letícia M.; Mendes-Faia, Arlete, Volatile composition and sensory properties of mead. Microorganisms, 7(10), 404, 2019
Abstract(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 ttributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae strains QA23 and ICV D47, and to establish potential correlations with its olatile composition. In the volatile composition of mead, the effect 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.
TypeArticle
URIhttp://hdl.handle.net/1822/61589
DOI10.3390/microorganisms7100404
ISSN2076-2607
e-ISSN2076-2607
Publisher versionhttps://www.mdpi.com/2076-2607/7/10/404
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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