食品科学2026，Vol.47Issue(19)：262-271,10.DOI:10.7506/spkx1002-6630-20260228-151
不同蜜源蜂蜜理化指标及其酿造的蜂蜜酒品质特性分析
Physicochemical Indicators of Honeys from Different Nectar Sources and Quality Characteristics of Resulting Meads
摘要
Abstract
To investigate the effects of nectariferous plants on the quality and flavor of mead,honey samples from eight floral sources were used as raw materials for mead brewing,and their physicochemical properties and flavor characteristics were systematically analyzed.The results showed that the ethanol volume fractions of the eight mead samples ranged from 9.00%to 12.05%,and the total acid contents ranged from 2.27 to 4.01 g/L,both of which met the requirements of QB/T 5475-2020 Mead.A total of 55 flavor compounds were identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS),with alcohols(84.10%-93.79%),esters(1.03%-2.73%),and acids(2.07%-3.35%)being the major ones.In addition,there were significant differences in the taste profiles of the eight mead samples(P<0.05),and sourness was the major common characteristic.Longan mead exhibited an ethanol volume fraction of 11.63%and a sensory score of 73.75,with a rich aroma and harmonious taste.This study can provide an important reference for raw material selection,flavor regulation,and product development of mead.关键词
蜂蜜酒/蜜源植物/风味物质/感官评价Key words
mead/nectariferous plants/flavor compounds/sensory evaluation分类
轻工纺织引用本文复制引用
李娜,罗诗烨,李相昕,王胤晨,王唯伊,刘素纯,方小明..不同蜜源蜂蜜理化指标及其酿造的蜂蜜酒品质特性分析[J].食品科学,2026,47(19):262-271,10.基金项目
国家自然科学基金青年科学基金项目(32302814) （32302814）
贵州省科技支撑计划项目(黔科合支撑[2023]一般018) （黔科合支撑[2023]一般018）
