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https://hdl.handle.net/1822/61589
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Campo DC | Valor | Idioma |
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dc.contributor.author | Pereira, Ana Paula | por |
dc.contributor.author | Mendes-Ferreira, Ana | por |
dc.contributor.author | Dias, Luís G. | por |
dc.contributor.author | Oliveira, J. M. | por |
dc.contributor.author | Estevinho, Letícia M. | por |
dc.contributor.author | Mendes-Faia, Arlete | por |
dc.date.accessioned | 2019-10-03T14:50:36Z | - |
dc.date.available | 2019-10-03T14:50:36Z | - |
dc.date.issued | 2019-09-29 | - |
dc.date.submitted | 2019-08 | - |
dc.identifier.citation | Pereira, Ana Paula; Mendes-Ferreira, Ana; Dias, Luís G.; Oliveira, José Maria; Estevinho, Letícia M.; Mendes-Faia, Arlete, Volatile composition and sensory properties of mead. Microorganisms, 7(10), 404, 2019 | por |
dc.identifier.issn | 2076-2607 | por |
dc.identifier.uri | https://hdl.handle.net/1822/61589 | - |
dc.description.abstract | Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse the sensory ttributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae strains QA23 and ICV D47, and to establish potential correlations with its olatile composition. In the volatile composition of mead, the effect of yeast condition was more important than the strain. In respect to sensory analysis, the most pleasant aroma descriptors were correlated with mead obtained with free yeast cells, independently of the strain. Both sensory analysis and volatile composition indicates that the most pleasant mead was produced by free yeast cells. Although this study has provided a significant contribution, further research on the sensory quality of mead is still needed. | por |
dc.description.sponsorship | Portuguese Foundation for Science and Technology (FCT) through a PhD grant (SFRH/BD/45820/2008). This research was partially supported through the PTDC project (PTDC/AGR-ALI/68284/2006) awarded by the FCT. This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte | por |
dc.language.iso | eng | por |
dc.publisher | MDPI Publishing | por |
dc.rights | openAccess | por |
dc.subject | Aroma volatile compound | por |
dc.subject | Mead | por |
dc.subject | Sensory analysis | por |
dc.subject | aroma volatile compounds | por |
dc.title | Volatile composition and sensory properties of mead | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.mdpi.com/2076-2607/7/10/404 | por |
dc.comments | CEB52033 | por |
oaire.citationIssue | 10 | por |
oaire.citationVolume | 7 | por |
dc.date.updated | 2019-10-03T14:06:46Z | - |
dc.identifier.eissn | 2076-2607 | por |
dc.identifier.doi | 10.3390/microorganisms7100404 | por |
dc.subject.fos | Ciências Agrárias::Biotecnologia Agrária e Alimentar | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Microorganisms | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_52033_1.pdf | 1,45 MB | Adobe PDF | Ver/Abrir |