Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood

• DOI: 10.3390/fermentation10050253
• Publication Date: 2024-05-13T13:28:25Z
• Authors: Ofélia Anjos; Carlos A. L. Antunes; Sheila Oliveira-A...; Sara Canas; Ilda Caldeira
• Keywords: Tree (set theory)

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 optimal conditions regarding ageing time and toasting level. This study evaluated changes in colour low molecular weight compounds (LMWC) AUS aged for three six months using oak (Quercus robur L.) light, medium plus levels. For this purpose, phenolic acids (gallic, ellagic, ferulic syringic acids), aldehydes (vanillin, syringaldehyde, coniferaldehyde sinapaldehyde) furanic (furfural, 5-hydroxymethylfurfural 5-methylfurfural) were quantified HPLC method. Chromatic characteristics, analysis total polyphenol index also analysed. Fourier transform near-infrared spectroscopy (FT-NIR) was used discriminate between samples. The results emphasized effect contact on enhancing enriching (LMWC). toasted exhibits high levels index, 5-hydroxymethylfurfural, furfural, coniferaldehyde, sinapaldehyde, sum LMWC chromatic characteristics b* C. Concentrations ellagic acid, vanillin acid lighter (a* chromaticity coordinates) higher slightly more wood. Nearly all analysed parameters showed an increase time. FT-NIR technique allowed differentiation AUS, focusing than