has been a growing desire to improve the sensory properties of fermented beverages by using new species of microorganisms, such as molds. One of the examples is _Galactomyces geotrichum_ mold, which, according to our previous studies, has the ability to improve the formation of odorants 2-phenylethan-1-ol, phenylacetic acid, and 2-phenylacetaldehyde with strong rose-like, honey aroma [7]. These molds are also capable of synthesizing volatile compounds such as 3-methylbutan-1-ol and 2-phenylethan-1-ol, which can significantly influence the aroma profile of alcoholic beverages [8]. Another factor that may affect the final attributes of mead is the heating of honey wort. This step may improve fermentation by inactivation of naturally occurring microbiota, which is represented by lactic acid bacteria groups and wild yeast strains [9]. On the other hand, wort boiling may increase the concentration of some off-flavors, such as 4-methylphenol, which smells like a horse stable [10]. [PERSON] and [PERSON] (2022) applied the molecular sensory science concept to verify the effect of wor boiling on the sensory analysis and volatile formation of meads. Although the authors compared the OAV of both meads, they did not discuss which odorants could be responsible for the difference in the sensory profiles [11]. [PERSON] et al. (2017) showed that heat treatment of honey wort is highly correlated with the total antioxidant capacity and total phenolic content of meads, as the highest antioxidant capacity and phenolic content were observed for gently boiled mead samples [12]. In our previous studies, we successfully identified and quantified the key odorants of triple mead purchased from the producer at each production step, providing valuable insights into the evolution of these compounds during the production process [13]. These molecular-level findings have laid the groundwork for further investigation into the factors that influence the formation of key odorants in mead, which play a crucial role in shaping the sensory properties of the beverage. Consequently, the studies presented in this research aim to delve deeper into this subject by conducting model studies to elucidate the impact of various elements not only on the formation of important odorants in mead but also on its sensory properties. By systematically examining these variables, it is possible to enhance our understanding of the mechanisms driving the development of mead's characteristic aroma and to identify potential strategies for optimizing its sensory qualities. To the best of our knowledge, this study represents the first comprehensive identification and quantification of odorants in mead using gas chromatography-olfactometry (GC-O), while simultaneously examining numerous variables in the production process. This provides a detailed analysis of how these factors influence the overall aroma profile and which one has the greatest potential to change the mead's aroma profile. For the first time, _G. geotrichum_ holds have been utilized in the production of mead. This species was recently described as a fermenter of glucose and xylose and showed the ability of ethanol production from sugars present in the sugarcane bagasse hydrolysate [14; 15]. Given their known ability to grow on glucose and galactose and their resistance to different ethanol and glucose concentrations (up to 14% ethanol and 65% glucose), there is a potential to harness these molds for improving the sensory properties of mead, introducing the novel method of the enhancement of rose-like, floral notes [16]. This innovative approach represents a significant advancement in the enrichment of mead aroma. Numerous studies have investigated the impact of specific factors on either the sensory properties or the volatile composition of mead. However, to the best of our knowledge, no research has simultaneously investigated such a vast range of production parameters on both the sensory profile and aroma-active compounds of meads.