Pterospartum tridentatum liqueur using spirits aged with almond shells: chemical characterization and phenolic profile

• Autor(a) principal: Garcia, Catia
• Data de Publicação: 2021
• Outros Autores: Dias, Maria Inês, Henriques, Marta H.F., Barros, Lillian, Ramos, Fernando
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/23495
• topic: Pterospartum tridentatum; Liqueur; Physicochemical characteristics; HPLC-DAD/ESI-MSn; Sensory analysis

With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and O- and C-glycosylated flavonoids, especially in P. tridentatum flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Tras-os-Montes (Portugal).