Cicha-Wojciechowicz Daria, Drabińska Natalia, Majcher Małgorzata Anna
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Molecules. 2024 Dec 14;29(24):5913. doi: 10.3390/molecules29245913.
This study investigates the impact of key factors on the formation of odorants and sensory properties in mead. The effects of the honey type (acacia, buckwheat, linden), wort heating, and the fermentation method (commercial yeasts, spontaneous fermentation, molds) were examined. Twelve model mead batches were produced, matured for 12 months, and analyzed using gas chromatography-olfactometry (GC-O) and headspace SPME-GC/MS to identify odor-active compounds. Results confirmed that the honey type plays a significant role in sensory profiles, with distinct aroma clusters for buckwheat, acacia, and linden honey. Compounds like phenylacetic acid, 2- and 3-methylbutanal, and butanoic acid were identified as the most important odorants, correlating with sensory attributes such as honey-like, malty, and fermented aromas. Univariate and multivariate analyses, followed by correlation analysis, highlighted how production parameters affect mead aroma, providing insights to optimize sensory quality.
本研究调查了关键因素对蜂蜜酒中气味物质形成和感官特性的影响。考察了蜂蜜类型（刺槐蜜、荞麦蜜、椴树蜜）、麦芽汁加热以及发酵方法（商业酵母、自然发酵、霉菌）的影响。制备了12批模型蜂蜜酒，陈酿12个月，并使用气相色谱 - 嗅觉测定法（GC - O）和顶空固相微萃取 - 气相色谱/质谱联用技术进行分析，以鉴定气味活性化合物。结果证实，蜂蜜类型在感官特征中起着重要作用，荞麦蜜、刺槐蜜和椴树蜜具有明显不同的香气簇。苯乙酸、2 - 和3 - 甲基丁醛以及丁酸等化合物被鉴定为最重要的气味物质，与蜂蜜样、麦芽味和发酵香气等感官属性相关。单变量和多变量分析以及随后的相关性分析突出了生产参数如何影响蜂蜜酒的香气，为优化感官品质提供了见解。
