Fruit mead, commonly known as melomel, is the most widely produced style of mead globally. However, there is no established ideal fermentation temperature, nor is the effect of temperature on the aroma of these beverages fully understood. This study aimed to evaluate the influence of fermentation temperature on the aromatic profile of fruit mead. The must (1.5 L) was composed of honey diluted to 20.0 °Brix, with a density of 1082 g/L and a pH of 3.8. It contained 3 g/L of bee pollen, 0.38 g/L (7.5 x 10⁸ cells/L) of freeze-dried Saccharomyces cerevisiae, and 10% (w/v) of pitaya and passion fruit pulps. Fermentations were carried out in triplicate at two test temperatures: 25°C (T1) and 30°C (T2), and monitored daily for weight loss during the process, as an estimate of CO₂ production, until stabilisation occurred. After 192 hours of fermentation, the meads were clarified at 10°C for 60 days, then bottled in glass and pasteurised at 65°C for 30 minutes. Volatile organic compounds (VOCs) were assessed using HSSE/GC-MS, and their odour activity values (OAVs) were calculated by the ratio of concentration to odour thresholds. Treatment comparisons were made using Student’s t-test (p < 0.05) by statistical program R version 4.4.0. Thirty-four VOCs were identified in both treatments, with esters (47.06%) being the dominant class of volatiles. The mead fermented at 30°C (T2) exhibited significantly higher concentrations in 16 VOCs (p < 0.05), spanning the main aromatic categories (ester, alcohol, aldehyde, terpene and acetal). Additionally, T2 displayed 25 compounds with an OAV ≥ 1, while T1 had 22, contributing to fruity (apple, banana, pineapple, passion fruit, grape), floral, sweet, honey-like and citrus aromatic notes. It was concluded that fermentation temperature altered the sensory profile of the meads, with the higher temperature resulting in a more complex aromatic bouquet.