BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VTIMEZONE TZID:Europe/London BEGIN:STANDARD DTSTART:20241027T010000 RDATE:20250330T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20251026T010000 RDATE:20260329T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20261025T010000 RDATE:20270328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20271031T010000 RDATE:20280326T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20281029T010000 RDATE:20290325T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20291028T010000 RDATE:20300331T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20301027T010000 RDATE:20310330T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20311026T010000 RDATE:20320328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:DAYLIGHT DTSTART:20240827T180000 RDATE:20241027T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20250330T020000 RDATE:20251026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20260329T020000 RDATE:20261025T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20270328T020000 RDATE:20271031T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20280326T020000 RDATE:20281029T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20290325T020000 RDATE:20291028T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20300331T020000 RDATE:20301027T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20310330T020000 RDATE:20311026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:758685ce7eee598bc40106ac0091094f CATEGORIES:Public Events - Lectures CREATED:20250506T084526 SUMMARY:Webinar with Malgorzata Majcher. Mead: From Traditional Craft to Modern Flavoromics – Investigating Production Techniques and Volatile Aroma Composition LOCATION:Zoom DESCRIPTION:\nBuy Tickets on Eventbrite (https://www.eventbrite.co.uk/e/webinar-with-ma lgorzata-majcher-mead-tickets-1507844105309)Buy Tickets\n var exampleCal lback = function() { console.log('Order complete!'); }; window .EBWidgets.createWidget({ widgetType: 'checkout', eventId: '1 507844105309', modal: true, modalTriggerElementId: 'eventbrit e-widget-modal-trigger-1507844105309', onOrderComplete: exampleCallb ack });\n\n\nAbstract\nMead, a fermented beverage made from bee honey an d water, is gaining renewed attention among both producers and consumers. D espite its ancient origins, the detailed molecular understanding of its aro ma has remained largely unexplored, until now. This presentation introduces the first sensomic investigation of mead, applying modern flavoromics to i dentify and track the key odor-active compounds throughout its production. Twelve model meads were produced under controlled conditions to assess the impact of honey variety, fermentation method, and aging. Honey variety had the strongest influence on aroma, while spontaneous fermentation led to inc reased production of fruity and off-note volatiles compared to the more con sistent and balanced profile achieved with Saccharomyces cerevisiae. A 12-m onth aging process significantly reduced both desirable and undesirable vol atiles, highlighting its key role in aroma modulation. To understand the un derlying mechanisms, we combined untargeted volatilomics, quantification of odor-active compounds, and flow cytometry across production stages. This i ntegrated approach revealed clear correlations between microbial dynamics a nd aroma compound formation, providing novel insights into how fermentation strategies shape the sensory profile of mead. This work illustrates how tr aditional mead-making can benefit from modern sensomic tools, enabling prod ucers to better understand and control flavor development. The findings sup port a more standardized and innovation driven approach to crafting high qu ality, aroma optimized meads.\nBiography\nI am a professor at the Poznan Un iversity of Life Sciences in Poland, in the Faculty of Food Sciences and Nu trition. I am a specialist in food chemistry with a focus on flavor creatio n in food, and analytical techniques such as GC/MS and olfactometry. My res earch centers around the identification of odor-active compounds in various food products, studying how technological processes affect their formation and contribute to the final aroma of the product. My work integrates instr umental analysis with sensory analysis to provide a comprehensive understan ding of flavor and aroma development in food.\n X-ALT-DESC;FMTTYPE=text/html:

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Abstract

Mead, a fermented beverage made from bee honey and water, is ga ining renewed attention among both producers and consumers. Despite its anc ient origins, the detailed molecular understanding of its aroma has remaine d largely unexplored, until now. This presentation introduces the first sen somic investigation of mead, applying modern flavoromics to identify and tr ack the key odor-active compounds throughout its production. Twelve model m eads were produced under controlled conditions to assess the impact of hone y variety, fermentation method, and aging. Honey variety had the strongest influence on aroma, while spontaneous fermentation led to increased product ion of fruity and off-note volatiles compared to the more consistent and ba lanced profile achieved with Saccharomyces cerevisiae. A 12-month aging pro cess significantly reduced both desirable and undesirable volatiles, highli ghting its key role in aroma modulation. To understand the underlying mecha nisms, we combined untargeted volatilomics, quantification of odor-active c ompounds, and flow cytometry across production stages. This integrated appr oach revealed clear correlations between microbial dynamics and aroma compo und formation, providing novel insights into how fermentation strategies sh ape the sensory profile of mead. This work illustrates how traditional mead -making can benefit from modern sensomic tools, enabling producers to bette r understand and control flavor development. The findings support a more st andardized and innovation driven approach to crafting high quality, aroma o ptimized meads.

Biography

I am a professor at the Poznan Univer sity of Life Sciences in Poland, in the Faculty of Food Sciences and Nutrit ion. I am a specialist in food chemistry with a focus on flavor creation in food, and analytical techniques such as GC/MS and olfactometry. My researc h centers around the identification of odor-active compounds in various foo d products, studying how technological processes affect their formation and contribute to the final aroma of the product. My work integrates instrumen tal analysis with sensory analysis to provide a comprehensive understanding of flavor and aroma development in food.

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