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Article

Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey

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Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6001-909 Castelo Branco, Portugal
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CEF, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
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Spectroscopy and Chromatography Laboratory, Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
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Oenology Laboratory, Instituto Nacional de Investigação Agrária e Veterinária, Pólo de Dois Portos, 2565-191 Dois Portos, Portugal
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MED—Mediterranean Institute for Agriculture, Environment and Development, Instituto de Formação Avançada, Universidade de Évora, 7006-554 Évora, Portugal
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CERNAS, Centro de Recursos Naturais, Ambiente e Sociedade, Agricultural Sciences Research Group, 6001-909 Castelo Branco, Portugal
*
Author to whom correspondence should be addressed.
Beverages 2020, 6(2), 38; https://doi.org/10.3390/beverages6020038
Received: 15 April 2020 / Revised: 13 May 2020 / Accepted: 3 June 2020 / Published: 5 June 2020
Food safety and diversification of agri-food products are increasingly important. A new spirit drink produced from the arbutus fruit (strawberry tree fruit) and honey was designed, taking advantage of the best features of these two ingredients and limiting the methanol content. This work reports the first approach to its development, considering in particular its chemical composition, especially the volatile components, and sensory properties. Methanol, acetaldehyde, ethyl acetate, and fusel alcohols were quantified and identified by GC–FID/GC–MS. Sensory analyses were performed by a trained panel. Promising results were obtained, showing that the new spirit has features close to those of honey spirit. Significantly lower contents of methanol, acetaldehyde, and ethyl acetate were observed in the new spirit compared to arbutus spirit (359.0 vs. 994.4 g/hL of pure alcohol (P.A.), 20.5 vs. 25.6 g/hL P.A., and 35.5 vs. 53.9 g/hL P.A., respectively), which is advantageous from the food safety and quality perspectives. The total content of fusel alcohols in the new spirit was significantly lower than in honey spirit (261.4 vs. 388.85 g/hL P.A.). Distinct aroma and flavor profiles were examined, but only four attributes were significantly different between the these spirit drinks: dried fruits, unctuous, varnish (although at very low perception), and sweet. View Full-Text
Keywords: spirit beverage; product development; strawberry tree fruit; bee product; volatile composition; sensory properties spirit beverage; product development; strawberry tree fruit; bee product; volatile composition; sensory properties
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MDPI and ACS Style

Anjos, O.; Canas, S.; Gonçalves, J.C.; Caldeira, I. Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey. Beverages 2020, 6, 38. https://doi.org/10.3390/beverages6020038

AMA Style

Anjos O, Canas S, Gonçalves JC, Caldeira I. Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey. Beverages. 2020; 6(2):38. https://doi.org/10.3390/beverages6020038

Chicago/Turabian Style

Anjos, Ofélia, Sara Canas, José C. Gonçalves, and Ilda Caldeira. 2020. "Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey" Beverages 6, no. 2: 38. https://doi.org/10.3390/beverages6020038

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