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

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 38
Author(s):  
Ofélia Anjos ◽  
Sara Canas ◽  
José Carlos Gonçalves ◽  
Ilda Caldeira
Keyword(s):  
Food Safety ◽  
Ethyl Acetate ◽  
Total Content ◽  
Volatile Components ◽  
Fusel Alcohols ◽  
Strawberry Tree ◽  
Pure Alcohol ◽  
Trained Panel ◽  
Sensory Analyses ◽  
Food Safety And Quality

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.

scholarly journals RESEARCH OF TECHNOLOGICAL PARAMETERS AND CRITERIA FOR EVALUATING DISTILLATE PRODUCTION FROM DRIED JERUSALEM ARTICHOKE

2019 ◽  
pp. 184-195 ◽  
Keyword(s):  
Ethyl Acetate ◽  
Jerusalem Artichoke ◽  
Total Content ◽  
Raw Material ◽  
Volatile Components ◽  
Technical Solution ◽  
Technological Parameters ◽  
Ethyl Caproate ◽  
High Degree

ABSTRACT In this paper, it is proposed to use dried Jerusalem artichoke as a raw material for distillate production. The purpose of the research was to develop a distillate technology from dried Jerusalem artichoke and to determine the criteria for assessing its quality. The work revealed patterns of changes in the concentrations of the main distillate volatile components, depending on the strength of the fermented wort and its composition. It was established that the increase in the strength of fermented wort by 2.0-2.5 %, leads to an increase in the yield of distillate on average by 3.0 % and enriching it with valuable volatile components. A new technical solution was proposed, based on the regulation of the strength of fermented wort from Jerusalem artichoke due to the addition of distillate. A high degree of correlation was established between the tasting evaluation of Jerusalem artichoke distillates and the concentration of 1-propanol, ethyl caproate, ethyl caprylate, the sum of enanthic ethers, the ratio of C3 and C4 alcohols, and was found the ratio of the amount of enanthic ethers to ethyl acetate. It is proposed to use the methanol concentration, the content of enanthic ethers, the total content of carbonyl compounds, the ratio of the sum of enanthic ethers to the concentration of ethyl acetate as criteria for assessing the quality of distillates from dried Jerusalem artichoke

Handbook of organic food safety and quality

2007 ◽  
Author(s):  
Julia Cooper ◽  
Urs Niggli ◽  
Carlo Leifert
Keyword(s):  
Food Safety ◽  
Organic Food ◽  
Food Safety And Quality

scholarly journals Sensory stability of whole mango juice: influence of temperature and storage time

2012 ◽  
Vol 32 (4) ◽  
pp. 819-825 ◽  
Author(s):  
Anderson do Nascimento Oliveira ◽  
Afonso Mota Ramos ◽  
Valéria Paula Rodrigues Minim ◽  
José Benício Paes Chaves
Keyword(s):  
Vitamin C ◽  
Degradation Kinetics ◽  
Descriptive Analysis ◽  
Physicochemical Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Instrumental Color ◽  
Trained Panel ◽  
Sensory Analyses ◽  
Quantitative Descriptive ◽  
Mango Juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

scholarly journals Simplified Approach to Predict Food Safety through the Maximum Specific Bacterial Growth Rate as Function of Extrinsic and Intrinsic Parameters

2021 ◽  
Vol 5 (2) ◽  
pp. 22
Author(s):  
Pedro D. Gaspar ◽  
Joel Alves ◽  
Pedro Pinto
Keyword(s):  
Growth Rate ◽  
Food Safety ◽  
Information And Communication Technologies ◽  
Bacterial Growth ◽  
Low Cost ◽  
Extrinsic Factors ◽  
Bacterial Growth Rate ◽  
Modeling Tools ◽  
Simplified Approach ◽  
Food Safety And Quality

Currently, we assist the emergence of sensors and low-cost information and communication technologies applied to food products, in order to improve food safety and quality along the food chain. Thus, it is relevant to implement predictive mathematical modeling tools in order to predict changes in the food quality and allow decision-making for expiration dates. To perform that, the Baranyi and Roberts model and the online tool Combined Database for Predictive Microbiology (Combase) were used to determine the factors that define the growth of different bacteria. These factors applied to the equation that determines the maximum specific growth rate establish a relation between the bacterial growth and the intrinsic and extrinsic factors that define the bacteria environment. These models may be programmed in low-cost wireless biochemical sensor devices applied to packaging and food supply chains to promote food safety and quality through real time traceability.

scholarly journals Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

2021 ◽  
Vol 11 (11) ◽  
pp. 5065
Author(s):  
Ofélia Anjos ◽  
Soraia Inês Pedro ◽  
Débora Caramelo ◽  
Andreia Semedo ◽  
Carlos A. L. Antunes ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Spectroscopic Techniques ◽  
Dry Extract ◽  
Oak Wood ◽  
Arbutus Unedo ◽  
Fusel Alcohols ◽  
Mediterranean Countries ◽  
Trained Panel ◽  
Valuable Product

Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

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