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Advisor(s)
Abstract(s)
There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with
wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are
necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study
evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for
three and six months using oak wood (Quercus robur L.) with light, medium and medium plus
toasting levels. For this purpose, phenolic acids (gallic, ellagic, ferulic and syringic acids), phenolic
aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic aldehydes
(furfural, 5-hydroxymethylfurfural and 5-methylfurfural) were quantified using the HPLC method.
Chromatic characteristics, colour sensory analysis and total polyphenol index were also analysed.
Fourier transform near-infrared spectroscopy (FT-NIR) was used to discriminate between samples.
The results emphasized the favourable effect of oak wood contact on enhancing the colour and
enriching AUS with low molecular weight compounds (LMWC). AUS aged in medium toasted
wood exhibits high levels of total phenolic index, 5-hydroxymethylfurfural, furfural, coniferaldehyde,
sinapaldehyde, sum LMWC and chromatic characteristics b* and C. Concentrations of syringaldehyde,
ellagic acid, vanillin and syringic acid and a lighter colour (a* chromaticity coordinates) are higher in
AUS aged with slightly more toasted wood. Nearly all analysed parameters showed an increase with
ageing time. The FT-NIR technique allowed for the differentiation of aged AUS, focusing more on
ageing time than on toasting level.
Description
Keywords
Arbutus unedo spirit ageing oak wood colour low molecular weight compounds FT-NIR
Pedagogical Context
Citation
Anjos, O.; Antunes, C.A.L.; Oliveira-Alves, S.; Canas, S.; Caldeira, I. Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood. Fermentation 2024, 10, 253. https://doi.org/10.3390/fermentation10050253
Publisher
MDPI