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Characterisation of low molecular weight compounds of strawberry tree (Arbutus unedo L.) fruit spirit aged with oak wood

2024Journal article Open access
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dc.contributor.authorAnjos, O.
dc.contributor.authorAntunes, Carlos Alberto Lopes
dc.contributor.authorAlves, Sheila Oliveira
dc.contributor.authorCanas, Sara
dc.contributor.authorCaldeira, Ilda
dc.date.accessioned2024-09-12T10:57:24Z
dc.date.available2024-09-12T10:57:24Z
dc.date.issued2024
dc.descriptionAuthors would like to extend their gratitude to the dedicated tasters of the INIAV sensory panel for their consistent participation and accessibility. The authors thank Mendes & Mendes, LDA distillery for the Arbutus unedo distillate supplied.pt_PT
dc.description.abstractThere is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood (Quercus robur L.) with light, medium and medium plus toasting levels. For this purpose, phenolic acids (gallic, ellagic, ferulic and syringic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic aldehydes (furfural, 5-hydroxymethylfurfural and 5-methylfurfural) were quantified using the HPLC method. Chromatic characteristics, colour sensory analysis and total polyphenol index were also analysed. Fourier transform near-infrared spectroscopy (FT-NIR) was used to discriminate between samples. The results emphasized the favourable effect of oak wood contact on enhancing the colour and enriching AUS with low molecular weight compounds (LMWC). AUS aged in medium toasted wood exhibits high levels of total phenolic index, 5-hydroxymethylfurfural, furfural, coniferaldehyde, sinapaldehyde, sum LMWC and chromatic characteristics b* and C. Concentrations of syringaldehyde, ellagic acid, vanillin and syringic acid and a lighter colour (a* chromaticity coordinates) are higher in AUS aged with slightly more toasted wood. Nearly all analysed parameters showed an increase with ageing time. The FT-NIR technique allowed for the differentiation of aged AUS, focusing more on ageing time than on toasting level.pt_PT
dc.description.sponsorshipThis work was supported by Foundation for Science and Technology (FCT, Portugal) for their financial support through national funds FCT/MCTES (PIDDAC) to CERNAS-IPCB, UIDB/00681/2020 (DOI: 10.54499/UIDP/00681/2020); CEF, UIDB/00239/2020 (DOI: 10.54499/UIDB/00239/2020) and TERRA (DOI: 10.54499/LA/P/0092/2020); MED, UIDB/05183/2020.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationANJOS, O. [et al.] (2024) - Characterisation of low molecular weight compounds of strawberry tree (Arbutus unedo L.) fruit spirit aged with oak wood. Fermentation. Vol. 10, n.º 5, p. 253. DOI: 10.3390/fermentation10050253pt_PT
dc.identifier.doi10.3390/fermentation10050253pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/9153
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectArbutus unedo spiritpt_PT
dc.subjectAgeingpt_PT
dc.subjectOak woodpt_PT
dc.subjectColourpt_PT
dc.subjectLow molecular weight compoundspt_PT
dc.subjectFT-NIRpt_PT
dc.titleCharacterisation of low molecular weight compounds of strawberry tree (Arbutus unedo L.) fruit spirit aged with oak woodpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue5pt_PT
oaire.citation.startPage253pt_PT
oaire.citation.titleFermentationpt_PT
oaire.citation.volume10pt_PT
person.familyNameAnjos
person.familyNameOliveira Alves
person.familyNamede Almeida Lopes Canas
person.familyNamecaldeira
person.givenNameOfélia
person.givenNameSheila Cristina de
person.givenNameSara Maria
person.givenNameilda
person.identifierB-9350-2
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id3E1A-CDB8-3D21
person.identifier.ciencia-idEB11-791E-0118
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0002-9963-4673
person.identifier.orcid0000-0002-9781-6481
person.identifier.orcid0000-0003-2151-2008
person.identifier.ridG-2808-2012
person.identifier.ridB-4023-2016
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id57193863077
person.identifier.scopus-author-id6507398291
person.identifier.scopus-author-id8056539300
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication8798ddeb-36ce-4f12-b5ce-80f0b856c81e
relation.isAuthorOfPublicationebf92f24-012e-45eb-9598-1ae856736f10
relation.isAuthorOfPublication6eb41332-af5a-40b7-88ce-1dc5bc1b7880
relation.isAuthorOfPublication.latestForDiscovery8798ddeb-36ce-4f12-b5ce-80f0b856c81e

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