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Physicochemical and sensorial characterization of honey spirits

2017Journal article Open access
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dc.contributor.authorAnjos, O.
dc.contributor.authorFrazão, David F.
dc.contributor.authorCaldeira, Ilda
dc.date.accessioned2019-04-12T23:30:35Z
dc.date.available2019-04-12T23:30:35Z
dc.date.issued2017
dc.description.abstractDistilled 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationANJOS, 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
dc.identifier.citationSensory analysis
dc.identifier.citationSensory lexicon
dc.identifier.doi10.3390/foods6080058pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/6459
dc.language.isoengpt_PT
dc.subjectHoneypt_PT
dc.subjectSpirits
dc.subjectPhysicochemical characterization
dc.titlePhysicochemical and sensorial characterization of honey spiritspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue8pt_PT
oaire.citation.startPage58pt_PT
oaire.citation.volume6pt_PT
person.familyNameAnjos
person.familyNameFranco Frazão
person.familyNamecaldeira
person.givenNameOfélia
person.givenNameDavid
person.givenNameilda
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id4913-7383-FB1A
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0001-5017-6117
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-id8056539300
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication4c55356e-318e-4c30-8b07-577d0c3d48cf
relation.isAuthorOfPublication6eb41332-af5a-40b7-88ce-1dc5bc1b7880
relation.isAuthorOfPublication.latestForDiscovery6eb41332-af5a-40b7-88ce-1dc5bc1b7880

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