Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
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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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 |
repository.mail.fl_str_mv |
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1799130844981362688 |