Physicochemical and sensorial characterization of honey spirits

Detalhes bibliográficos
Autor(a) principal: Anjos, O.
Data de Publicação: 2017
Outros Autores: Frazão, David F., 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/10400.11/6459
Resumo: Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portuguese producers. Several analytical determinations, namely alcoholic strength, dry matter, density, total acidity, chromatic characteristics, methanol, acetaldehyde, ethyl acetate and higher alcohols were done to characterize all samples. The results pointed out several differences in physicochemical composition of samples. In general, these drinks are characterized by an alcohol strength between 37.4% and 53.0% and a low methanol content, quite null for most samples. Samples with higher ethanol content corresponded to the artisanal samples. Significant differences (p < 0.05) were also observed in the volatile composition and chromatic characteristics suggesting different production technologies. A first list of sensory attributes was obtained for this beverage. Therefore, further research must be done in order to characterize this spirit drink, which has gained market value.
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spelling Physicochemical and sensorial characterization of honey spiritsHoneySpiritsPhysicochemical characterizationDistilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portuguese producers. Several analytical determinations, namely alcoholic strength, dry matter, density, total acidity, chromatic characteristics, methanol, acetaldehyde, ethyl acetate and higher alcohols were done to characterize all samples. The results pointed out several differences in physicochemical composition of samples. In general, these drinks are characterized by an alcohol strength between 37.4% and 53.0% and a low methanol content, quite null for most samples. Samples with higher ethanol content corresponded to the artisanal samples. Significant differences (p < 0.05) were also observed in the volatile composition and chromatic characteristics suggesting different production technologies. A first list of sensory attributes was obtained for this beverage. Therefore, further research must be done in order to characterize this spirit drink, which has gained market value.Repositório Científico do Instituto Politécnico de Castelo BrancoAnjos, O.Frazão, David F.Caldeira, Ilda2019-04-12T23:30:35Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.11/6459engANJOS, O. ; FRAZÃO, David F, ; CALDEIRA, Ilda (2017) - Physicochemical and sensorial characterization of honey spirits. Foods. 6:8, 58. DOI https://doi.org/10.3390/foods608005810.3390/foods6080058info: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:RCAAP2023-03-25T01:47:16Zoai:repositorio.ipcb.pt:10400.11/6459Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:37:05.128029Repositório 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 Physicochemical and sensorial characterization of honey spirits
title Physicochemical and sensorial characterization of honey spirits
spellingShingle Physicochemical and sensorial characterization of honey spirits
Anjos, O.
Honey
Spirits
Physicochemical characterization
title_short Physicochemical and sensorial characterization of honey spirits
title_full Physicochemical and sensorial characterization of honey spirits
title_fullStr Physicochemical and sensorial characterization of honey spirits
title_full_unstemmed Physicochemical and sensorial characterization of honey spirits
title_sort Physicochemical and sensorial characterization of honey spirits
author Anjos, O.
author_facet Anjos, O.
Frazão, David F.
Caldeira, Ilda
author_role author
author2 Frazão, David F.
Caldeira, Ilda
author2_role author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Castelo Branco
dc.contributor.author.fl_str_mv Anjos, O.
Frazão, David F.
Caldeira, Ilda
dc.subject.por.fl_str_mv Honey
Spirits
Physicochemical characterization
topic Honey
Spirits
Physicochemical characterization
description Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portuguese producers. Several analytical determinations, namely alcoholic strength, dry matter, density, total acidity, chromatic characteristics, methanol, acetaldehyde, ethyl acetate and higher alcohols were done to characterize all samples. The results pointed out several differences in physicochemical composition of samples. In general, these drinks are characterized by an alcohol strength between 37.4% and 53.0% and a low methanol content, quite null for most samples. Samples with higher ethanol content corresponded to the artisanal samples. Significant differences (p < 0.05) were also observed in the volatile composition and chromatic characteristics suggesting different production technologies. A first list of sensory attributes was obtained for this beverage. Therefore, further research must be done in order to characterize this spirit drink, which has gained market value.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2019-04-12T23:30:35Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.11/6459
url http://hdl.handle.net/10400.11/6459
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv ANJOS, O. ; FRAZÃO, David F, ; CALDEIRA, Ilda (2017) - Physicochemical and sensorial characterization of honey spirits. Foods. 6:8, 58. DOI https://doi.org/10.3390/foods6080058
10.3390/foods6080058
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eu_rights_str_mv openAccess
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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