Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer Acceptance

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.