Carlise Beddin Fritzen-Freire

Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages. Therefore, this study aimed to evaluate the potential of butia‐matured mead by analyzing its physicochemical parameters, volatile profile, sensory characteristics and consumer acceptance. Three formulations were developed with different concentrations of butia during maturation (30 days at 4°C): traditional mead (TM—without butia), mead matured with 15% butia (w/w) (BM15), and mead matured with 30% butia (w/w) (BM30). The samples underwent physicochemical analyses, volatile organic compounds and sensory characterization using hedonic scale and check‐all‐that‐apply (CATA). Maturation with butia increased the acidity and pH of the samples while decreasing the content of reducing sugars. Malic acid was predominant in butia‐matured meads, whereas gluconic acid prevailed in traditional mead. Volatile profile revealed a distinct profile among the meads, with esters being the predominant class. Maturation with butia introduced specific compounds, such as ethyl decanoate and ethyl dodecanoate, not detected in traditional mead. CATA results indicated that TM was associated with honey‐related characteristics, BM30 with fruity attributes, and BM15 exhibited intermediate features, being the most accepted sample by consumers (86% of acceptance index). This study successfully demonstrates the potential of Butia catarinensis as an ingredient for the beverage industry, providing a viable strategy to produce differentiated meads while valorizing an underutilized Brazilian fruit. Practical Applications: This study provides a practical strategy for mead producers to create innovative beverages. The results show that maturing mead with 15% (w/w) Butia catarinensis produces a beverage with high consumer acceptance (86% index), successfully integrating fruity notes with the characteristic honey flavor of traditional mead. This process offers a way to diversify the mead market. Furthermore, using this underutilized fruit supports sustainable practices and adds value to Brazilian biodiversity. The check‐all‐that‐apply method is confirmed as an effective and accessible tool for the industry to guide product development based directly on consumer perception.

This article examines the key factors influencing the aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review of 44 scientific studies, the analysis highlights the significant role of honey type in shaping mead’s sensory characteristics. Acacia honey contributes subtle floral notes, while eucalyptus honey brings bolder, resinous aromas. The bibliometric analysis also emphasizes fermentation conditions, such as temperature and yeast selection, as crucial factors. Lower fermentation temperatures help preserve volatile compounds, enhancing fruity and floral aromas, while higher temperatures lead to increased concentrations of undesirable higher alcohols. Additionally, aging mead in oak barrels for 6 to 12 months adds complexity by introducing vanilla, coconut, and spice notes from the wood’s phenolic compounds. The maturation process, including its duration and storage conditions, also enables the flavors to blend and develop over time. Moreover, the addition of herbs and fruits during fermentation or maturation has been proven to introduce new layers of aroma and flavor, with ingredients like citrus, berries, and aromatic herbs enhancing the final product with fresh, lively notes. The potential of non-Saccharomyces yeasts is also explored as an alternative for enriching aromatic profiles, with the capacity to introduce unique sensory characteristics, including diverse flavor profiles and regional or terroir-based variations. Finally, the bibliometric review reinforces the importance of selecting appropriate ingredients and controlling fermentation processes to improve mead quality. It also suggests exploring microbiomes, exotic honey varieties, and the use of herbs and fruits for even more distinct aromatic profiles.

This study aimed to evaluate the impact of different types of honey on the physicochemical properties and sensory profile of meads, using the Check‐all‐that‐apply (CATA) method. Four meads were produced: WM—wildflower honey mead (multifloral), SM—stingless bee honey mead (Jataí— Tetragonisca angustula ), OM—orange blossom mead (monofloral) and HM—honeydew mead (non‐floral). The physicochemical analyses indicated significant differences ( p < 0.05) between the formulations, with alcohol content ranging from 11.20% to 12.20% and diverse and complex organic acid profiles. The color of the meads varied, with HM standing out for its lower luminosity. All meads showed good acceptability (≥ 70%) and distinct sensory profiles, according to CATA. The study demonstrates the influence of different types of honey on the composition and sensory characteristics of mead, pioneering the application of the CATA method to describe the beverage.

Consumer profiles, expectations, and the factors that affect food purchases are essential information for evaluating the inclusion of new products on the market. This work assessed Brazilian consumers’ knowledge about microalgae and its use in food. The survey had 1,499 participants: 68% women, 29% with higher education, and 53% from the southern region of Brazil. Most (70%) had already heard about microalgae, 51% knew what they were, 72% had never ingested microalgae biomass, and 84% would be willing to consume food with biomass or its byproducts. Participants indicated they would like to see microalgae as an ingredient in the following food groups: nutritional supplements (73%), seasonings (56%), bakery products (49%), sauces and mayonnaise (44%), beverages (32%), and dairy products (25%), and 40% would pay between 5 and 10% more for this. In conclusion, although most participants were unaware of the benefits of microalgae, they were willing to consume them in their byproducts, demonstrating the potential for developing and commercializing new food products, such as seasonings, sauces, mayonnaise, dairy, and bakery products.

BACKGROUND: This study evaluated for the first time the potential of orange passion fruit as a base for alcoholic and acetic fermentations, with a view to assessing its profile of organic acids and polyphenols, in vitro digestion, and biological activities.RESULTS: In terms of aliphatic organic acids, malic acid was the majority in the wine (3.19 g L⁻¹), while in the vinegar, it was acetic acid (46.84 g L⁻¹). 3,4‐Dihydroxybenzoic acid (3,4‐DHB) was the major phenolic compound in the wine and vinegar samples (3443.93 and 2980.00 μg L⁻¹, respectively). After the in vitro gastrointestinal simulation stage, the wine showed high bioaccessibility for the compounds sinipaldehyde (82.97%) and 2,4‐dihydroxybenzoic acid (2,4‐DHBA, 81.27%), while the vinegar exhibited high bioaccessibility for sinipaldehyde (89.39%). Through multivariate analysis, it was observed that 3,4‐DHB was highly concentrated in the different digested fractions obtained from the wine. In contrast, in the vinegar, the stability of isorahmenetin and Quercetin 3‐o‐rhamnoside was observed during the in vitro digestion simulation. Lastly, the vinegar stood out for its inhibition rates of α‐amylase (23.93%), α‐glucoside (18.34%), and angiotensin‐converting enzyme (10.92%). In addition, the vinegar had an inhibitory effect on the pathogenic microorganisms Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.CONCLUSION: Orange passion fruit has proved to be a promising raw material for the development of fermented beverages. Therefore, this study provides an unprecedented perspective on the use and valorization of orange passion fruit, contributing significantly to the advancement of knowledge about fermented products and the associated nutritional and functional possibilities. © 2024 Society of Chemical Industry.