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- PLS-R calibration models for wine spirit volatile phenols prediction by Near-Infrared SpectroscopyPublication . Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Pedro, Soraia; Vitória, Cláudia; Alves, Sheila Oliveira; Catarino, Sofia; Canas, SaraNear-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4- allyl-syringol, of aged wine spirits (AWS). This study aimed to develop calibration models for the volatile phenol’s quantification in AWS, by NIR, faster and without sample preparation. Partial least square regression (PLS-R) models were developed with NIR spectra in the near-IR region (12,500–4000 cm−1 ) and those obtained from GC-FID quantification after liquid-liquid extraction. In the PLS-R developed method, cross-validation with 50% of the samples along a validation test set with 50% of the remaining samples. The final calibration was performed with 100% of the data. PLS-R models with a good accuracy were obtained for guaiacol (r2 = 96.34; RPD = 5.23), 4-methyl-guaiacol (r2 = 96.1; RPD = 5.07), eugenol (r2 = 96.06; RPD = 5.04), syringol (r2 = 97.32; RPD = 6.11), 4-methylsyringol (r2 = 95.79; RPD = 4.88) and 4-allyl-syringol (r2 = 95.97; RPD = 4.98). These results reveal that NIR is a valuable technique for the quality control of wine spirits and to predict the volatile phenols content, which contributes to the sensory quality of the spirit beverages.
- Assessment of mineral and organic compounds from livestock effluentsPublication . Oliveira, Verónica; Vitória, Cláudia; Monteiro, M.C.H.; Anjos, O.; Gallardo, EugeniaO processo eletrodialítico (ED) permite extrair macronutrientes (nitrogénio (N), fósforo (P), cálcio (Ca), potássio (K) e magnésio (Mg)) de efluentes pecuários, para obtenção de fertilizantes minerais de base biológica.
- Chemical composition and nutritional value of flowers and fruits of Cytisus striatus (Hill) RothmPublication . Caramelo, Débora; Pitacas, F.I.; Vitória, Cláudia; Gonçalves, Joana; Gominho, Jorge; Gallardo, Eugenia; Anjos, O.In ancient times, the shoots of certain species within the Cytisus genus were used as animal feed. Cytisus striatus is a plentiful and widespread shrub that has long been utilized as a soil fertilizer in the Iberian Peninsula. The flowers of this shrub have traditionally been employed for medicinal purposes. However, the nutritional value of yellow broom flowers and fruits remains largely unexplored. In this study, flowers and fruit of C. striatus (Cytisus striatus) were collected from natural shrubs at three different locations in Portugal during the same year. An analytical assessment of their macro and micronutrient content was conducted. Regarding nutritional composition, flowers and fruits exhibited a fibre content of 18% and 42%, protein content of 21% and 12%, lipid content of 2% and 1%, carbohydrate content of 43% and 14%, and ash content of 4% and 3%, respectively. Potassium was the most abundant mineral, with concentrations of approximately 20,094 mg/kg in the flowers and 11,746 mg/kg in the fruits, followed by calcium, phosphorus, and magnesium. Compared to some edible flowers and fruits, these plant parts of C. striatus showed macro and micronutrient values similar to species such as lavender, lupins, and cowpea pod husks.
- Study of odorant compounds and sensory changes associated with wine spirit ageing using chestnut wood and Limousin oak under different technologiesPublication . Caldeira, Ilda; Anjos, O.; Vitória, Cláudia; Fernandes, Tiago A.; Catarino, Sofia; Canas, SaraWine spirit, resulting from wine distillation, usually undergoes ageing in wood before being marketed. Traditionally, the oak wood, especially from the French region of Limousin (mostly Quercus robur L.), is used for manufacturing the barrels for this purpose.
- PLS-R calibration models for wine spirit volatile phenols prediction by Near-Infrared SpectroscopyPublication . Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Pedro, Soraia; Vitória, Cláudia; Alves, Sheila Oliveira; Catarino, Sofia; Canas, SaraNear-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4-allyl-syringol, of aged wine spirits (AWS). This study aimed to develop calibration models for the volatile phenol’s quantification in AWS, by NIR, faster and without sample preparation. Partial least square regression (PLS-R) models were developed with NIR spectra in the near-IR region (12,500–4000 cm1) and those obtained from GC-FID quantification after liquid-liquid extraction. In the PLS-R developed method, cross-validation with 50% of the samples along a validation test set with 50% of the remaining samples. The final calibration was performed with 100% of the data. PLS-R models with a good accuracy were obtained for guaiacol (r2 = 96.34; RPD = 5.23), 4-methyl-guaiacol (r2 = 96.1; RPD = 5.07), eugenol (r2 = 96.06; RPD = 5.04), syringol (r2 = 97.32; RPD = 6.11), 4-methylsyringol (r2 = 95.79; RPD = 4.88) and 4-allyl-syringol (r2 = 95.97; RPD = 4.98). These results reveal that NIR is a valuable technique for the quality control of wine spirits and to predict the volatile phenols content, which contributes to the sensory quality of the spirit beverages.
- Valorization of a food industry orange waste as biostimulant plant growth: use of vibrational spectroscopy to early access their chemical compositionPublication . Monteiro, M.C.H.; Riaño, Berta; Vitória, Cláudia; García-González, María Cruz; Anjos, O.Orange peel is one of the highest wastes obtained from the orange processing industry. These wastes contain a balanced amount of sugar, cellulose, pectin's and hemicellulose, as well as an interesting amount of bioactive compounds. Such composition increases the interest of this product with biological activities in different food and non-food application.
- Application of near-infrared spectroscopy to characterize volatile phenols and sensory profile of aged wine spiritsPublication . Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Pedro, Soraia; Vitória, Cláudia; Alves, Sheila Oliveira; Catarino, Sofia; Canas, SaraVolatile phenols are low molecular weight aromatic alcohols, with particular importance in wine spirits aged with wood due to their strong influence on sensory profile.
- Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: effects on the volatile compounds and sensory profilePublication . Caldeira, Ilda; Vitória, Cláudia; Anjos, O.; Fernandes, Tiago A.; Gallardo, Eugenia; Fargeton, Laurent; Boissier, Benjamin; Catarino, Sofia; Canas, SaraThe purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities were well distinguished from those of wooden barrels based on the volatile profile, namely on the concentrations of several volatile phenols. From a sensory point of view, the results are promising with high overall consistency scores obtained from samples of alternative ageing process modalities.
- Application of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spiritsPublication . Anjos, O.; Caldeira, Ilda; Fernandes, Tiago A.; Pedro, Soraia; Vitória, Cláudia; Alves, Sheila Oliveira; Catarino, Sofia; Canas, SaraApplication of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits.
- The interplay of bottle storage and wood ageing technology: Volatile and sensory profiles of wine spirits aged with chestnut woodPublication . Caldeira, Ilda; Anjos, O.; Vitória, Cláudia; Alves, Sheila Oliveira; Fernandes, Tiago A.; Canas, Sara; Catarino, SofiaWine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a signifcant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolu tion of aroma in bottled wine spirits aged with chestnut wood using diferent technologies, including fragment application with several micro-oxygenation strategies and barrels (traditional). Chemical analysis using GC-FID and GC–MS methods, along with sensory analysis, was conducted on all sampled aged wine spirits. Signifcant changes in volatile compounds were detected over time, including volatile phenols, acids, and esters. Multivariate data analysis distinguished traditional and alternative aged samples, with slight sample discrimination based on bottle storage. Regarding the sensory results, a signifcant efect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly afected the gustatory attributes. The tasters were also asked to rate the overall quality of the samples, which seems to be favoured by the time in the bottle. This initial assessment of the impact of 1 year of glass bottle storage on the volatile and sensory composition of aged wine spirits highlights that this stage must be considered as an additional technological factor in their production process. However, the diferences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage.