Physicochemical Indicators of Honeys from Different Nectar Sources and Quality Characteristics of Resulting Meads

doi:10.7506/spkx1002-6630-20260228-151

Abstract

Abstract: To investigate the effects of nectariferous plants on the quality and flavor of mead, honey samples from eight floral sources were used as raw materials for mead brewing, and their physicochemical properties and flavor characteristics were systematically analyzed. The results showed that the ethanol volume fractions of the eight mead samples ranged from 9.00% to 12.05%, and the total acid contents ranged from 2.27 to 4.01 g/L, both of which met the requirements of QB/T 5475—2020 Mead. A total of 55 flavor compounds were identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), with alcohols (84.10%–93.79%), esters (1.03%–2.73%), and acids (2.07%–3.35%) being the major ones. In addition, there were significant differences in the taste profiles of the eight mead samples (P < 0.05), and sourness was the major common characteristic. Longan mead exhibited an ethanol volume fraction of 11.63% and a sensory score of 73.75, with a rich aroma and harmonious taste. This study can provide an important reference for raw material selection, flavor regulation, and product development of mead.

Key words: mead; nectariferous plants; flavor compounds; sensory evaluation

CLC Number:

TS261

LI Na, LUO Shiye, LI Xiangxin, WANG Yinchen, WANG Weiyi, LIU Suchun, FANG Xiaoming. Physicochemical Indicators of Honeys from Different Nectar Sources and Quality Characteristics of Resulting Meads[J]. FOOD SCIENCE, 2026, 47(19): 262-271 https://doi.org/10.7506/spkx1002-6630-20260228-151

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Physicochemical Indicators of Honeys from Different Nectar Sources and Quality Characteristics of Resulting Meads

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