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Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale

2021Journal article Open access
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dc.contributor.authorAnjos, O.
dc.contributor.authorPedro, Soraia
dc.contributor.authorCaramelo, Débora
dc.contributor.authorSemedo, Andreia
dc.contributor.authorAntunes, Carlos Alberto Lopes
dc.contributor.authorCanas, Sara
dc.contributor.authorCaldeira, Ilda
dc.date.accessioned2021-06-07T12:03:03Z
dc.date.available2021-06-07T12:03:03Z
dc.date.issued2021
dc.description.abstractArbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageingpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationANJOS, O. [et al.] (2021) - Characterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scale. Applied Sciences. Vol. 11, n.º 11, p. 5065. DOI 10.3390/app11115065
dc.identifier.doi10.3390/app11115065pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7572
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectArbutus unedopt_PT
dc.subjectSpiritpt_PT
dc.subjectAgeingpt_PT
dc.subjectWoodpt_PT
dc.subjectVolatile compoundspt_PT
dc.subjectSensory analysispt_PT
dc.subjectFTIR-ATRpt_PT
dc.titleCharacterization of a spirit beverage produced with strawberry tree (Arbutus unedo L.) fruit and aged with oak wood at laboratorial scalept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue11pt_PT
oaire.citation.startPage5065pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume11pt_PT
person.familyNameAnjos
person.familyNamePedro
person.familyNameCaramelo
person.familyNamede Almeida Lopes Canas
person.familyNamecaldeira
person.givenNameOfélia
person.givenNameSoraia Inês
person.givenNameDébora
person.givenNameSara Maria
person.givenNameilda
person.identifier1959038
person.identifierB-9350-2
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id5011-C0CC-7186
person.identifier.ciencia-idEA1D-EF0D-F6B7
person.identifier.ciencia-idEB11-791E-0118
person.identifier.ciencia-id1915-F5F5-C6AD
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0002-7934-7183
person.identifier.orcid0000-0002-6135-9645
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-id57210150152
person.identifier.scopus-author-id6507398291
person.identifier.scopus-author-id8056539300
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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