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Influence of fining agents on the sensorial characteristics and volatile composition of mead

2017Journal article Open access
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dc.contributor.authorPascoal, Ananias
dc.contributor.authorOliveira, José M.
dc.contributor.authorPereira, Ana Paula
dc.contributor.authorFéas, Xésus
dc.contributor.authorAnjos, O.
dc.contributor.authorEstevinho, Letícia M.
dc.date.accessioned2019-04-12T23:32:25Z
dc.date.available2019-04-12T23:32:25Z
dc.date.issued2017
dc.description.abstractMead, 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 chromatograph–flame ionization detector and gas chromatography–mass 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1002/jib.445pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/6460
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectMeadpt_PT
dc.subjectFining agents
dc.subjectSensorial analysis
dc.subjectVolatile compounds
dc.subjectOdour activity values
dc.titleInfluence of fining agents on the sensorial characteristics and volatile composition of meadpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage571pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage562pt_PT
oaire.citation.volume123pt_PT
person.familyNameAnjos
person.familyNameMiranda Fernandes Estevinho
person.givenNameOfélia
person.givenNameMaria Leticia
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0002-9249-1948
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id6506577664
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication833b19a5-a9f2-485d-a48d-4ead7bdd3f0d
relation.isAuthorOfPublication.latestForDiscovery833b19a5-a9f2-485d-a48d-4ead7bdd3f0d

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