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Publication
Enhancing strawberry tree fruit spirit: effects of oak wood ageing
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Advisor(s)
Abstract(s)
The present study focuses on the impact of wood ageing on strawberry tree fruit spirit, a high quality
beverage in Mediterranean regions, particularly Portugal. It explores the chemical and sensory changes resulting from ageing the spirit for two periods of time with oak wood of varying toasting levels. Analysis included acidity, colour, pH, dry extract, volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols), identified and quantified through GC-MS and GCFID, and low molecular weight compounds, quantified by HPLC (gallic acid, ellagic acids, syringic acid, vanillin, syringaldehyde, coniferaldehyde, sinapaldehyde, furfural, 5-hydroxymethylfurfural and 5-methylfurfural). Sensory evaluations were made by a trained panel.
Results showed enhanced colour and enrichment with volatile and low molecular weight compounds due to oak wood contact, with slight differences among toasting levels. Almost all parameters increased with ageing time, as confirmed by principal component analysis, which effectively discriminated between aged spirits and toasting level. These findings contribute to understanding and optimizing the ageing process of strawberry tree fruit spirit for commercialization. Medium toasted oak yielded the best results.
Description
Keywords
Strawberry tree fruit Spirit Volatile compounds Low molecular weight compounds Sensory analysis
Citation
ANJOS, O. [et al.] (2024) - Enhancing strawberry tree fruit spirit: effects of oak wood ageing. In 3rd International UNIFood Conference, Belgrado, 2024 - Book of Abstracts. p. 117.