Global Variations in Volatile Compounds of Mead From Major Production Regions: Chemical Profiling, Analytical Techniques, and Regional Influences

The flavor complexity of mead is influenced by various factors, including the geographic origin of honey, botanical sources, fermentation processes, and the addition of fruits and herbs. Chemical characteristics of mead are regulated by factors such as honey origin, yeast metabolism, latitude, climate, light intensity, and fermentation parameters, which collectively affect the formation of volatile and nonvolatile compounds. This review examines the chemical profiling of mead, with a particular focus on detecting volatile compounds. Advanced analytical techniques like HS-SPME-GC-MS, RP-UHPLC-ESI-MS, and GC × GC-HRMS are employed to detect and quantify these compounds. Quantitative methods, such as the internal standard method and standard addition method, effectively mitigate interference from high-sugar matrices in mead, ensuring accurate results. The flavor characteristics of mead, especially pure mead, are primarily determined by the choice of honey, typically exhibiting floral, fruity, and sweet honey flavors. European meads are marked by phenolic compounds and fruity esters, Asian meads are rich in terpenes and phenolic compounds, North American and South American meads are characterized by methoxy-aromatic compounds and lactones, while African meads contain unique ester and sulfur compounds. Despite challenges like the lack of standardized methods and regional imbalances in research, standardizing methods and integrating "omics" technologies will help uncover regional characteristics in mead production and promote its global recognition and development.