Optimization of fermentation process for tangerine peel mead by response surface methodology
Using tangerine peel and honey as the main raw materials, the tangerine peel mead was prepared by fermentation with Saccharomyces cerevisiae LA-FR. Using sensory evaluation as the main evaluation index, the fermentation process of tangerine peel mead was optimized through single factor tests and res...
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Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-205.pdf |
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| author | GUO Nannan, ZHANG Xinru, ZHANG Jie |
| author_facet | GUO Nannan, ZHANG Xinru, ZHANG Jie |
| author_sort | GUO Nannan, ZHANG Xinru, ZHANG Jie |
| collection | DOAJ |
| description | Using tangerine peel and honey as the main raw materials, the tangerine peel mead was prepared by fermentation with Saccharomyces cerevisiae LA-FR. Using sensory evaluation as the main evaluation index, the fermentation process of tangerine peel mead was optimized through single factor tests and response surface methodology. And the physicochemical indicators and volatile flavor components of tangerine peel mead were detected and analyzed by conventional detection methods and gas chromatography-tandem mass spectrometry (GC-MS/MS). The results showed that the optimum fermentation process conditions for tangerine peel mead were as follows: tangerine peel addition 1.7%, initial soluble solid content 23%, yeast inoculum 0.11%, initial pH 4.0, and fermentation temperature 28 ℃. The tangerine peel mead brewed under these optimized conditions was amber in color, clear and transparent, with the fragrance of tangerine peel and honey, rich taste, and mellow flavor, and the sensory score was 92.24 points. The alcohol content was 10.60%vol, the total acid content (calculated as tartaric acid) was 4.35 g/L, and the soluble solids content was 9.50%. The total bacterial counts were 51 CFU/ml, no coliform bacteria were detected, and all indicators met the requirements of QB/T 5475-2020 "Mead". A total of 17 major volatile flavor components were detected in tangerine peel mead, including 6 alcohols, 8 esters, and 3 alkenes. Among them, the ethanol (28.36%), D-limonene (18.8%), 2-methylbutanol (16.22%) and phenylethanol (12.07%) had relatively high relative contents. |
| format | Article |
| id | doaj-art-de27cd96040048cfbaa034b6c49f788d |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-de27cd96040048cfbaa034b6c49f788d2025-08-20T02:59:58ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-06-0144620521110.11882/j.issn.0254-5071.2025.06.029Optimization of fermentation process for tangerine peel mead by response surface methodologyGUO Nannan, ZHANG Xinru, ZHANG Jie0Zhengzhou Rapid Detection Technology of Food Safety Laboratory, Zhengzhou University of Science and Technology, Zhengzhou 450064, ChinaUsing tangerine peel and honey as the main raw materials, the tangerine peel mead was prepared by fermentation with Saccharomyces cerevisiae LA-FR. Using sensory evaluation as the main evaluation index, the fermentation process of tangerine peel mead was optimized through single factor tests and response surface methodology. And the physicochemical indicators and volatile flavor components of tangerine peel mead were detected and analyzed by conventional detection methods and gas chromatography-tandem mass spectrometry (GC-MS/MS). The results showed that the optimum fermentation process conditions for tangerine peel mead were as follows: tangerine peel addition 1.7%, initial soluble solid content 23%, yeast inoculum 0.11%, initial pH 4.0, and fermentation temperature 28 ℃. The tangerine peel mead brewed under these optimized conditions was amber in color, clear and transparent, with the fragrance of tangerine peel and honey, rich taste, and mellow flavor, and the sensory score was 92.24 points. The alcohol content was 10.60%vol, the total acid content (calculated as tartaric acid) was 4.35 g/L, and the soluble solids content was 9.50%. The total bacterial counts were 51 CFU/ml, no coliform bacteria were detected, and all indicators met the requirements of QB/T 5475-2020 "Mead". A total of 17 major volatile flavor components were detected in tangerine peel mead, including 6 alcohols, 8 esters, and 3 alkenes. Among them, the ethanol (28.36%), D-limonene (18.8%), 2-methylbutanol (16.22%) and phenylethanol (12.07%) had relatively high relative contents.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-205.pdftangerine peel mead|response surface methodology|fermentation process|sensory score|physicochemical indicator|volatile flavor component |
| spellingShingle | GUO Nannan, ZHANG Xinru, ZHANG Jie Optimization of fermentation process for tangerine peel mead by response surface methodology Zhongguo niangzao tangerine peel mead|response surface methodology|fermentation process|sensory score|physicochemical indicator|volatile flavor component |
| title | Optimization of fermentation process for tangerine peel mead by response surface methodology |
| title_full | Optimization of fermentation process for tangerine peel mead by response surface methodology |
| title_fullStr | Optimization of fermentation process for tangerine peel mead by response surface methodology |
| title_full_unstemmed | Optimization of fermentation process for tangerine peel mead by response surface methodology |
| title_short | Optimization of fermentation process for tangerine peel mead by response surface methodology |
| title_sort | optimization of fermentation process for tangerine peel mead by response surface methodology |
| topic | tangerine peel mead|response surface methodology|fermentation process|sensory score|physicochemical indicator|volatile flavor component |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-205.pdf |
| work_keys_str_mv | AT guonannanzhangxinruzhangjie optimizationoffermentationprocessfortangerinepeelmeadbyresponsesurfacemethodology |