“…The most predominant alcohol in some meads has been 3-methyl-1-butanol, in concentration ranging from 90 to 350 mg/L [81e83, 85,86,88,89,99], above the odor threshold of 30 mg/L [127,128]. In comparison, lower concentrations of 3-methyl-1-butanol were found in Slovak and South African meads [123]. Other secondary predominant alcohols present in mead are 2-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenylethanol [82,83,85,86,88,89,99,124].…”