As it has been notes, proper nutrients and temperature management can go a long way. As an aside, apples and grapes can very much generate these smells as well and will usually pass pretty quickly.
If you degas your mead as it is early fermenting you might notice these smells. In a basic mead without grapes or apple it is a warning sign and will likely only get stronger. If you smell this, you will really want to mix the hell out of it to get plenty of 02 in there and that will go a very long way to taking care of this before it is a problem.
The aroma you described sounds very subtle and probably isn't an issue. When stronger and you let it go, you are just potentially setting yourself up for a bigger issue if you don't get enough O2 in there to counter it. These issues usually pop up pretty early where all the extra 02 will not represent an issue.