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Development of a spirit drink produced with strawberry tree (Arbutus unedo L.) fruit and honey
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Orientador(es)
Resumo(s)
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 di erent between the these spirit drinks:
dried fruits, unctuous, varnish (although at very low perception), and sweet
Descrição
Palavras-chave
spirit beverage product development strawberry tree fruit Arbutus unedo bee product honey volatile composition sensory properties
Contexto Educativo
Citação
Beverages 2020, 6, 38
Editora
MDPI