Publicação
Influence of fining agents on the sensorial characteristics and volatile composition of mead
| Resumo: | 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 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. |
|---|---|
| Autores principais: | Pascoal, Ananias |
| Outros Autores: | Oliveira, José M.; Pereira, Ana Paula; Féas, Xésus; Anjos, O.; Estevinho, Letícia M. |
| Assunto: | Mead Fining agents Sensorial analysis Volatile compounds Odour activity values |
| Ano: | 2017 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Castelo Branco |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Castelo Branco |
| _version_ | 1864888029751017472 |
|---|---|
| author | Pascoal, Ananias |
| author2 | Oliveira, José M. Pereira, Ana Paula Féas, Xésus Anjos, O. Estevinho, Letícia M. |
| author2_role | author author author author author |
| author_facet | Pascoal, Ananias Oliveira, José M. Pereira, Ana Paula Féas, Xésus Anjos, O. Estevinho, Letícia M. |
| author_role | author |
| contributor_name_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Pascoal, Ananias\"},{\"Person.name\":\"Oliveira, José M.\"},{\"Person.name\":\"Pereira, Ana Paula\"},{\"Person.name\":\"Féas, Xésus\"},{\"Person.name\":\"Anjos, O.\",\"Person.identifier.orcid\":\"0000-0003-0267-3252\"},{\"Person.name\":\"Estevinho, Letícia M.\",\"Person.identifier.orcid\":\"0000-0002-9249-1948\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| datacite.creators.creator.creatorName.fl_str_mv | Pascoal, Ananias Oliveira, José M. Pereira, Ana Paula Féas, Xésus Anjos, O. Estevinho, Letícia M. |
| datacite.date.Accepted.fl_str_mv | 2017-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2019-04-12T23:32:25Z |
| datacite.date.embargoed.fl_str_mv | 2019-04-12T23:32:25Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Mead Fining agents Sensorial analysis Volatile compounds Odour activity values |
| datacite.titles.title.fl_str_mv | Influence of fining agents on the sensorial characteristics and volatile composition of mead |
| dc.contributor.none.fl_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| dc.creator.none.fl_str_mv | Pascoal, Ananias Oliveira, José M. Pereira, Ana Paula Féas, Xésus Anjos, O. Estevinho, Letícia M. |
| dc.date.Accepted.fl_str_mv | 2017-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2019-04-12T23:32:25Z |
| dc.date.embargoed.fl_str_mv | 2019-04-12T23:32:25Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.11/6460 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Mead Fining agents Sensorial analysis Volatile compounds Odour activity values |
| dc.title.fl_str_mv | Influence of fining agents on the sensorial characteristics and volatile composition of mead |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | 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 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ipcb.pt/bitstreams/c140a2be-0a43-4bb5-8f8d-bce96476adde/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10400.11/6460 |
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| institution | Instituto Politécnico de Castelo Branco |
| instname_str | Instituto Politécnico de Castelo Branco |
| language | eng |
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| oai_identifier_str | oai:repositorio.ipcb.pt:10400.11/6460 |
| organization_str_mv | urn:organizationAcronym:ipcb |
| person_str_mv | Pascoal, Ananias Oliveira, José M. Pereira, Ana Paula Féas, Xésus Anjos, O. Anjos, O. https://www.ciencia-id.pt/C21D-D8C7-3037 C21D-D8C7-3037 http://orcid.org/0000-0003-0267-3252 0000-0003-0267-3252 Estevinho, Letícia M. Estevinho, Letícia M. https://www.ciencia-id.pt/BA14-09D6-A406 BA14-09D6-A406 http://orcid.org/0000-0002-9249-1948 0000-0002-9249-1948 |
| publishDate | 2017 |
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| spelling | engpt_PTMead, 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.application/pdfpt_PTInfluence of fining agents on the sensorial characteristics and volatile composition of meadPascoal, AnaniasOliveira, José M.Pereira, Ana PaulaFéas, XésusPersonalAnjos, O.DSpacehttp://dspace.org/items/df9191ae-0bbb-4bb8-bbdc-0f79c7365876DSpacehttp://dspace.org/items/df9191ae-0bbb-4bb8-bbdc-0f79c7365876AnjosOféliaCiência IDhttps://www.ciencia-id.ptC21D-D8C7-3037ORCIDhttp://orcid.org0000-0003-0267-3252Researcher IDhttps://www.researcherid.comG-2808-2012Scopus Author IDhttps://www.scopus.com23395659700PersonalEstevinho, Letícia M.DSpacehttp://dspace.org/items/833b19a5-a9f2-485d-a48d-4ead7bdd3f0dDSpacehttp://dspace.org/items/833b19a5-a9f2-485d-a48d-4ead7bdd3f0dMiranda Fernandes EstevinhoMaria LeticiaCiência IDhttps://www.ciencia-id.ptBA14-09D6-A406ORCIDhttp://orcid.org0000-0002-9249-1948Scopus Author IDhttps://www.scopus.com6506577664Scopus Author IDhttps://www.scopus.com57211945650HostingInstitutionOrganizationalRepositório Científico do Instituto Politécnico de Castelo Brancoe-mailmailto:repositorio@ipcb.ptrepositorio@ipcb.ptDOIIsPartOf10.1002/jib.4452019-04-12T23:32:25Z20172017-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.11/6460http://purl.org/coar/access_right/c_abf2open accessMeadFining agentsSensorial analysisVolatile compoundsOdour activity values192601 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipcb.pt/bitstreams/c140a2be-0a43-4bb5-8f8d-bce96476adde/download1234562571 |
| spellingShingle | Influence of fining agents on the sensorial characteristics and volatile composition of mead Pascoal, Ananias Mead Fining agents Sensorial analysis Volatile compounds Odour activity values |
| subject.fl_str_mv | Mead Fining agents Sensorial analysis Volatile compounds Odour activity values |
| title | Influence of fining agents on the sensorial characteristics and volatile composition of mead |
| title_full | Influence of fining agents on the sensorial characteristics and volatile composition of mead |
| title_fullStr | Influence of fining agents on the sensorial characteristics and volatile composition of mead |
| title_full_unstemmed | Influence of fining agents on the sensorial characteristics and volatile composition of mead |
| title_short | Influence of fining agents on the sensorial characteristics and volatile composition of mead |
| title_sort | Influence of fining agents on the sensorial characteristics and volatile composition of mead |
| topic | Mead Fining agents Sensorial analysis Volatile compounds Odour activity values |
| topic_facet | Mead Fining agents Sensorial analysis Volatile compounds Odour activity values |
| url | http://hdl.handle.net/10400.11/6460 |
| visible | 1 |