Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115655 - 115655

Published: Jan. 5, 2025

Language: Английский

Advances in Mead Aroma Research: A Comprehensive Bibliometric Review and Insights into Key Factors and Trends

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 226 - 226

Published: April 17, 2025

This article examines the key factors influencing aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review 44 scientific studies, analysis highlights significant role honey type shaping mead’s sensory characteristics. Acacia contributes subtle floral notes, while eucalyptus brings bolder, resinous aromas. The also emphasizes fermentation conditions, such as temperature and yeast selection, crucial factors. Lower temperatures help preserve volatile compounds, enhancing fruity aromas, higher lead to increased concentrations undesirable alcohols. Additionally, aging mead oak barrels for 6 12 months adds complexity by introducing vanilla, coconut, spice notes from wood’s phenolic compounds. maturation process, including its duration storage enables flavors blend develop over time. Moreover, addition herbs fruits during or has been proven introduce new layers aroma flavor, with ingredients like citrus, berries, final product fresh, lively notes. potential non-Saccharomyces yeasts explored an alternative enriching profiles, capacity unique characteristics, diverse flavor profiles regional terroir-based variations. Finally, reinforces importance selecting appropriate controlling processes improve quality. It suggests exploring microbiomes, exotic varieties, use even more distinct profiles.

Language: Английский

Evaluation of physiochemical composition, phenolic compounds, and antioxidant activity of Kombucha produced from Thunbergia laurifolia as a potential functional food

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(10), P. 6999 - 7010

Published: Aug. 16, 2024

Summary Kombucha has gained global attention for its beneficial bioactive compounds. This study aimed to evaluate Thunbergia laurifolia tea as a potential substrate production due rich polyphenol content and biological properties, including antioxidant anticancer through monoculture simultaneous mixed coculture fermentation. The pH brix of the teas decreased significantly during fermentation, indicating sugar hydrolysis organic acid synthesis by fermenting microbes. alcohol was higher in yeast monocultures (45.80 ± 0.00¬50.23 0.08 g L −1 ) compared fermented (CBY) (20.16 0.00 ). Total phenolic flavonoid contents activity increased CBY non‐fermented teas. also exhibited highest cumulative compound content, rosmarinic acid, caffeic gallic rutin, catechin, quercetin, Overall, shows promise kombucha production, with improved constituents activity.

Language: Английский