Influence of Honey Types on the Physicochemical Properties, Consumer Acceptance, and Sensory Profile of Meads Using Check-All-That-Apply

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2025-04-10 DOI:10.1111/joss.70039

Rodrigo Ribeiro Arnt Sant'Ana, Bruna Rafaela da Silva Monteiro Wanderley, Luciano Valdemiro Gonzaga, Ana Clara Nascimento Antunes, Ana Carolina Oliveira Costa, Renata Dias de Mello Castanho Amboni, Carlise Beddin Fritzen-Freire

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引用次数: 0

Abstract

This study aimed to evaluate the impact of different types of honey on the physicochemical properties and sensory profile of meads, using the Check-all-that-apply (CATA) method. Four meads were produced: WM—wildflower honey mead (multifloral), SM—stingless bee honey mead (Jataí—Tetragonisca angustula), OM—orange blossom mead (monofloral) and HM—honeydew mead (non-floral). The physicochemical analyses indicated significant differences (p < 0.05) between the formulations, with alcohol content ranging from 11.20% to 12.20% and diverse and complex organic acid profiles. The color of the meads varied, with HM standing out for its lower luminosity. All meads showed good acceptability (≥ 70%) and distinct sensory profiles, according to CATA. The study demonstrates the influence of different types of honey on the composition and sensory characteristics of mead, pioneering the application of the CATA method to describe the beverage.

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.