Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale

Detalhes bibliográficos
Autor(a) principal: Anjos, O.
Data de Publicação: 2021
Outros Autores: Pedro, Soraia, Caramelo, Débora, Semedo, Andreia, Antunes, Carlos, Canas, Sara, Caldeira, Ilda
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.11/7572
Resumo: Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing
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spelling Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scaleArbutus unedoSpiritAgeingWoodVolatile compoundsSensory analysisFTIR-ATRArbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageingRepositório Científico do Instituto Politécnico de Castelo BrancoAnjos, O.Pedro, SoraiaCaramelo, DéboraSemedo, AndreiaAntunes, CarlosCanas, SaraCaldeira, Ilda2021-06-07T12:03:03Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.11/7572engANJOS, O. [et al.] (2021) - Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale. Applied Sciences. Vol. 11, n.º 11, p. 5065. DOI 10.3390/app1111506510.3390/app11115065info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-12T01:46:39Zoai:repositorio.ipcb.pt:10400.11/7572Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:38:05.227814Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale
title Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale
spellingShingle Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale
Anjos, O.
Arbutus unedo
Spirit
Ageing
Wood
Volatile compounds
Sensory analysis
FTIR-ATR
title_short Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale
title_full Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale
title_fullStr Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale
title_full_unstemmed Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale
title_sort Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale
author Anjos, O.
author_facet Anjos, O.
Pedro, Soraia
Caramelo, Débora
Semedo, Andreia
Antunes, Carlos
Canas, Sara
Caldeira, Ilda
author_role author
author2 Pedro, Soraia
Caramelo, Débora
Semedo, Andreia
Antunes, Carlos
Canas, Sara
Caldeira, Ilda
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Castelo Branco
dc.contributor.author.fl_str_mv Anjos, O.
Pedro, Soraia
Caramelo, Débora
Semedo, Andreia
Antunes, Carlos
Canas, Sara
Caldeira, Ilda
dc.subject.por.fl_str_mv Arbutus unedo
Spirit
Ageing
Wood
Volatile compounds
Sensory analysis
FTIR-ATR
topic Arbutus unedo
Spirit
Ageing
Wood
Volatile compounds
Sensory analysis
FTIR-ATR
description Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing
publishDate 2021
dc.date.none.fl_str_mv 2021-06-07T12:03:03Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.11/7572
url http://hdl.handle.net/10400.11/7572
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv ANJOS, O. [et al.] (2021) - Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale. Applied Sciences. Vol. 11, n.º 11, p. 5065. DOI 10.3390/app11115065
10.3390/app11115065
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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