دورية أكاديمية
أعرض في EDS

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum .

التفاصيل البيبلوغرافية
العنوان: Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum .
المؤلفون: Chitarrini G; Laimburg Research Centre, Ora (BZ), 39040 Auer, Italy., Debiasi L; Laimburg Research Centre, Ora (BZ), 39040 Auer, Italy., Stuffer M; Laimburg Research Centre, Ora (BZ), 39040 Auer, Italy.; Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria., Ueberegger E; Laimburg Research Centre, Ora (BZ), 39040 Auer, Italy., Zehetner E; Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria., Jaeger H; Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria., Robatscher P; Laimburg Research Centre, Ora (BZ), 39040 Auer, Italy., Conterno L; Laimburg Research Centre, Ora (BZ), 39040 Auer, Italy.
المصدر: Molecules (Basel, Switzerland) [Molecules] 2020 Apr 15; Vol. 25 (8). Date of Electronic Publication: 2020 Apr 15.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI, c1995-
مواضيع طبية MeSH: Fermentation* , Ribes*, Alcoholic Beverages/*analysis , Honey/*analysis , Volatile Organic Compounds/*analysis, Chemical Phenomena ; Flowers ; Gas Chromatography-Mass Spectrometry ; Kinetics ; Metabolomics/methods ; Odorants/analysis ; Saccharomyces cerevisiae/metabolism ; Taste
مستخلص: Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation. A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcohols, organic acids, esters, and terpenes. The sensory analysis showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chemical profile and mead flavor perception.
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فهرسة مساهمة: Keywords: black currant; fermentation; gas chromatography-mass spectrometry; honey
المشرفين على المادة: 0 (Volatile Organic Compounds)
تواريخ الأحداث: Date Created: 20200425 Date Completed: 20210119 Latest Revision: 20210119
رمز التحديث: 20240513
مُعرف محوري في PubMed: PMC7221654
DOI: 10.3390/molecules25081818
PMID: 32326547
قاعدة البيانات: MEDLINE
الوصف
تدمد:1420-3049
DOI:10.3390/molecules25081818