Influence of Honey Types on the Physicochemical Properties, Consumer Acceptance, and Sensory Profile of Meads Using Check‐All‐That‐Apply

ABSTRACT This study aimed to evaluate the impact of different types of honey on the physicochemical properties and sensory profile of meads, using the Check‐all‐that‐apply (CATA) method. Four meads were produced: WM—wildflower honey mead (multifloral), SM—stingless bee honey mead (Jataí— Tetragonisca angustula ), OM—orange blossom mead (monofloral) and HM—honeydew mead (non‐floral). The physicochemical analyses indicated significant differences ( p < 0.05) between the formulations, with alcohol content ranging from 11.20% to 12.20% and diverse and complex organic acid profiles. The color of the meads varied, with HM standing out for its lower luminosity. All meads showed good acceptability (≥ 70%) and distinct sensory profiles, according to CATA. The study demonstrates the influence of different types of honey on the composition and sensory characteristics of mead, pioneering the application of the CATA method to describe the beverage.