What type of study is this?

This is a Quantitative Study study.

September 16, 2025Anais da Academia Brasileira de CiênciasOpen Access

Determination of the physicochemical profile and volatile compounds of meads produced in different regions of Brazil

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Authors

IGIOHANA SCARLET ALMEIDA GUEDES MNManuela B. Nascimento CCCarlos Alfredo Lopes de Carvalho

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Overview

Analysis of physicochemical parameters and VOC profiles of meads across various regions in Brazil, suggesting the influence of raw materials and aging.

Key Points

The study identifies variations in the physicochemical properties and VOC profiles of meads from different regions.
Mead samples showed pH values ranging from 2.80 to 3.60 and total acidity from 47.33 to 115.33 meq L⁻¹.
Analysis utilized HS-SPME-GC-MS to determine the VOC profile, identifying 28 compounds, including esters and volatile acids.
Findings support quality standard establishment for meads, enhancing the understanding of their aromatic attributes.

Cite This Study

GUEDES et al. (2025) studied this question.

synapsesocial.com/papers/68d454bb31b076d99fa59d0a https://doi.org/10.1590/0001-3765202520250020

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September 16, 2025Anais da Academia Brasileira de CiênciasOpen Access

Determination of the physicochemical profile and volatile compounds of meads produced in different regions of Brazil

View Full Paper

Ask AI

Bookmark

Authors

IGIOHANA SCARLET ALMEIDA GUEDES MNManuela B. Nascimento CCCarlos Alfredo Lopes de Carvalho

Discussion

Member takes

Overview

Analysis of physicochemical parameters and VOC profiles of meads across various regions in Brazil, suggesting the influence of raw materials and aging.

Key Points

The study identifies variations in the physicochemical properties and VOC profiles of meads from different regions.
Mead samples showed pH values ranging from 2.80 to 3.60 and total acidity from 47.33 to 115.33 meq L⁻¹.
Analysis utilized HS-SPME-GC-MS to determine the VOC profile, identifying 28 compounds, including esters and volatile acids.
Findings support quality standard establishment for meads, enhancing the understanding of their aromatic attributes.

Cite This Study

GUEDES et al. (2025) studied this question.

synapsesocial.com/papers/68d454bb31b076d99fa59d0a https://doi.org/10.1590/0001-3765202520250020

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