Mead is a traditional alcoholic beverage made from fermented honey. The aim of the study was to compare the chemical profiles of different meads and to develop statistical tools which discriminate between meads produced from thermally processed (saturated) honey wort and those produced from unheated honey wort (unsaturated). Particular attention was given to the analysis of phenolic compounds, antioxidant activity and 5-hydroxymethylfurfural (HMF). RP-UHPLC-ESI-MS was used to analyse the chemical profile, the target and non-target analysis was performed. Applying statistical methods allowed finding compounds which enabled to discriminate saturated and unsaturated meads. It was proved that the phenolic compounds profile and HMF level are not good indicators of thermal processing of honey wort in commercial mead samples. This study also shows that meads can be a good source of tyrosol which forms during alcoholic fermentation.

米德酒是由发酵蜂蜜制成的传统酒精饮料。该研究的目的是比较不同蜂蜜酒的化学成分，并开发出统计工具，以区分由热加工（饱和）蜂蜜麦芽汁和未加热蜂蜜麦芽汁（不饱和）产生的蜂蜜酒。特别关注酚类化合物，抗氧化剂活性和5-羟甲基糠醛（HMF）的分析。RP-UHPLC-ESI-MS用于分析化学特征，进行目标和非目标分析。应用统计方法可以找到能够区分饱和和不饱和蜂蜜酒的化合物。事实证明，酚类化合物和HMF含量不是商业化蜂蜜样品中蜂蜜麦芽汁热加工的良好指标。