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Advisor(s)
Abstract(s)
This comprehensive review is devoted to an under-exploited family of phenolic compounds,
the coumarins, and the most relevant strands in which they are involved in some spirit beverages—
wine spirit, brandy, whiskey, sugar-cane spirits (rum and cachaça) and grape marc spirit—with great
importance worldwide in terms of production, trade and consumption. It gathers the key discoveries
on the topic, considering the production process of each spirit beverage, and the related sources of
coumarins (different kinds of wood used in the ageing stage), along with the factors that govern
them and can influence the sensory properties of the aged beverages. An overview of the analytical
methods available for their identification/quantification is also included, as well as the corresponding
trends for the advancement of knowledge in this field. Moreover, the remarkable role of coumarins as
nutraceuticals, their importance as chemical markers for authenticity purposes, and their relationship
with the food safety of these spirit beverages are also addressed, highlighting the current gaps and
issues, and providing clues for future research.
Description
Keywords
coumarins wine spirit brandy grape marc spirit whiskey rum cachaça ageing nutraceuticals authenticity food safety
Pedagogical Context
Citation
Oliveira-Alves, S.; Lourenço, S.; Fernandes, T.A.; Canas, S. Coumarins in spirit beverages: sources, quantification, and their involvement in quality, auhenticity and food safety. Appl. Sci. 2024, 14, 1010. https://doi.org/10.3390/app14031010
Publisher
MDPI