Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe

Cuenca, Martha; Ciesa, Flavio; Romano, Andrea; Robatscher, Peter; Scampicchio, Matteo; Biasioli, Franco

doi:10.1007/s00217-016-2675-3

Cited by 13 publications

(13 citation statements)

References 24 publications

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“…In particular, the alcohol content of In2 and In5 reached final values of 12.50% and 12.75%, respectively, after 3 weeks, suggesting the positive effect of hemp inflorescences on yeast metabolism. Similar results were obtained in mead prepared with spices (Cuenca et al., 2016). The addition of hemp might have a positive effect on the fermentation process due to the increased content of polyphenols (Chitarrini et al., 2020).…”

Section: Resultssupporting

confidence: 86%

Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)

Romano

Aiello

Luca

et al. 2021

Journal of Food Science

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Mead, one of the oldest existing drinks, is a fermented product based on honey, water, and the possible addition of spices and selected yeasts. In this work, various parts (inflorescences, leaves, and steams) of Cannabis sativa L. at different concentrations and Saccharomyces cerevisiae biotype M3/5 were added during mead fermentation. The physicochemical parameters (pH, alcoholic content, sugar content, titratable acidity, and organic acids) of the mead were assessed at the beginning and end of fermentation. Moreover, polyphenols, cannabidiol and volatile organic compounds were identified at the end of fermentation and compared with the control sample prepared without hemp and with only indigenous yeasts. The mead fermented with hemp showed the highest quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg. The volatile organic compounds found were mainly alcohols, esters and terpenes, which were present at higher concentrations in the mead prepared with C. sativa L. than in the control mead and conferred freshness and “hemp aroma” characteristics. Practical Application Inflorescences, leaves, and steams of Cannabis sativa L. were added at different concentrations during mead fermentation. This type of mead showed high quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg which have anxiolytic and neuro‐protective properties. Moreover the volatile organic compounds found (mainly alcohols, esters, and terpenes) conferred freshness and “hemp aroma” characteristics.

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Section: Resultssupporting

confidence: 86%

Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)

Romano

Aiello

Luca

et al. 2021

Journal of Food Science

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“…Mead is a traditional alcoholic beverage (alcoholic strength, by volume, between 8 and 18%) produced by the fermentation by yeasts of diluted honey. The production of mead has been the focus of numerous studies . However, few reports consider the volatile profile of mead and even fewer consider the production and characterisation of sparkling mead.…”

Section: Introductionmentioning

confidence: 99%

Impact of fining agents on the volatile composition of sparkling mead

et al. 2018

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Sparkling mead is obtained by secondary fermentation of the mead involving the addition of starter yeast culture, sucrose, nutrients and fining agents. The aim of this study was to evaluate the effect of different fining agents (tannins vs combined fining agents) on the volatile composition of sparkling mead. Sparkling mead was produced from a base mead using a commercial yeast strain (Saccharomyces bayanus) and the volatile compounds were determined by gas chromatography-flame ionisation detection and gas chromatography-mass spectrometry. Thirty six volatile compounds were quantified and the major groups were alcohols (73.2%), acetates (19.1%), carbonyl compounds (5.5%) and ethyl esters (1.2%), represented by 3-methyl-1-butanol, ethyl acetate, acetaldehyde and monoethyl succinate, respectively. The remaining compounds were present at <1%. Eleven volatile compounds exhibited odour activity values >1, with ethyl octanoate and ethyl hexanoate contributing to the aroma of sparkling mead, with fruity, strawberry and sweet notes. The combined fining agents caused a marked decrease in the concentration of volatile compounds compared with tannins. In general, 3-ethoxy-1-propanol, ethyl lactate, ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2-methylpropanoic acid, hexanoic acid, octanoic acid, acetaldehyde, acetoin, furfural, benzaldehyde, 5-hydroxymethylfurfural, trans-furan linalool oxide, cis-furan linalool oxide and 4-oxo-isophorone decreased in concentration. Conversely, 1-propanol and 2-methylpropanoic acid (tannins) and ethyl butyrate (combined fining agents) increased in concentration. The remaining volatile compounds were not affected. Significant differences (p < 0.05) were found for 19 volatile compounds independently of the type of fining agents used.

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“…For such a purpose, pasteurized milk samples were spiked with increasing concentrations of copper to induce increasing oxidative stress. The resulting evolution profile of hexanal was determined by PTR-MS during storage conditions (4°C) and the resulting experimental observations fitted with a modified Gompertz model (Cuenca et al, 2016) to compare the effect of the increasing oxidative stress of milk on the resulting evolution of hexanal. Overall, the present work provides evidence of the usefulness of PTR-MS to evaluate the oxidation state of milk samples.…”

Section: Introductionmentioning

confidence: 99%

Hexanal as biomarker for milk oxidative stress induced by copper ions

Asaduzzaman

Biasioli

Cosio

et al. 2017

Journal of Dairy Science

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Milk flavor varies greatly due to oxidative stress during storage. Several studies have documented the use of volatile biomarkers for determining milk oxidation, but only a few have focused on the development of inline procedures enabling the monitoring of milk oxidative stress. In this work, oxidative stress was induced in pasteurized milk samples by spiking increasing concentrations of copper ions (from 0 to 32 mg·L). During storage (4°C), hexanal evolution was monitored by a proton transfer reaction mass spectrometer. The mass fragment m/z 83 was selected as a biomarker for hexanal determination. Its intensity evolved with a sigmoidal trend, showing a maximum rate proportional to the Cu content in milk. The proposed approach is simple, fast (up to 120 sample/h), sensitive (8.8 μg·m per μM hexanal in the sample), with low limit of detection (0.5 μM, determined as 3 times the standard deviation divided by the slope of a calibration line), precise (<6%), with good recovery (99-104%), and noninvasive. The method can be used for laboratory screening of milk susceptibility toward oxidation or for quality control in the processing line.

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Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe

Cited by 13 publications

References 24 publications

Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)

Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)

Impact of fining agents on the volatile composition of sparkling mead

Hexanal as biomarker for milk oxidative stress induced by copper ions

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