Exploring the aromatic and sensory qualities of traditional and genipap meads: insights from Brazilian ingredients and consumer preferences

Abstract

This study aimed to produce traditional and fruit meads using Brazilian raw materials (water, honey, genipap fruit and bee pollen), evaluate their physicochemical characteristics, investigate the profile of volatile compounds present in the drink and check consumer acceptance through affective sensory tests. Traditional (L1 and M1) and genipap (L2 and M2) meads formulations were prepared separately with Lalvin K1-V116 (L) and Mangrove Jack's M05 (M) Saccharomyces cerevisiae yeasts. The fermentations were performed at 24.5 °C for 240 h, followed by 60 days of clarification and packaging of the beverages in glass bottles. The meads showed physicochemical characteristics in accordance with standards established by Brazilian Legislation. A total of 43 volatile compounds were identified, where esters and terpenes were the major classes quantified. The predominant aromas in meads were fruity, floral, sweet and honey-like. Genipap meads exhibited higher antioxidant activity and greater content of volatile esters than traditional meads. The M2 mead showed highest scores in taste and overall acceptability, and higher purchase intention through sensorial analysis by 120 consumers. In this study, the potential of mead production incorporating Brazilian tropical fruits as genipap was demonstrate, with the future possibility of expanding the consumption of this drink in the country.