<i>Pterospartum tridentatum</i> Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile
With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverag...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/11/4455 |
| _version_ | 1797597084036104192 |
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| author | Cátia Garcia Maria Inês Dias Marta H. F. Henriques Lillian Barros Fernando Ramos |
| author_facet | Cátia Garcia Maria Inês Dias Marta H. F. Henriques Lillian Barros Fernando Ramos |
| author_sort | Cátia Garcia |
| collection | DOAJ |
| description | With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of <i>P. tridentatum</i> for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and <i>O</i>- and <i>C</i>-glycosylated flavonoids, especially in <i>P. tridentatum</i> flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the <i>carqueja</i> flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Trás-os-Montes (Portugal). |
| first_indexed | 2024-03-11T03:01:47Z |
| format | Article |
| id | doaj.art-89e14e5e17214937b65607bd7c5cb3e8 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T03:01:47Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-89e14e5e17214937b65607bd7c5cb3e82023-11-18T08:16:51ZengMDPI AGMolecules1420-30492023-05-012811445510.3390/molecules28114455<i>Pterospartum tridentatum</i> Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic ProfileCátia Garcia0Maria Inês Dias1Marta H. F. Henriques2Lillian Barros3Fernando Ramos4Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalPolytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalFaculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, PortugalWith great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of <i>P. tridentatum</i> for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and <i>O</i>- and <i>C</i>-glycosylated flavonoids, especially in <i>P. tridentatum</i> flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the <i>carqueja</i> flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Trás-os-Montes (Portugal).https://www.mdpi.com/1420-3049/28/11/4455<i>Pterospartum tridentatum</i>liqueurphysicochemical characteristicsHPLC-DAD/ESI-MSnsensory analysis |
| spellingShingle | Cátia Garcia Maria Inês Dias Marta H. F. Henriques Lillian Barros Fernando Ramos <i>Pterospartum tridentatum</i> Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile Molecules <i>Pterospartum tridentatum</i> liqueur physicochemical characteristics HPLC-DAD/ESI-MSn sensory analysis |
| title | <i>Pterospartum tridentatum</i> Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile |
| title_full | <i>Pterospartum tridentatum</i> Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile |
| title_fullStr | <i>Pterospartum tridentatum</i> Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile |
| title_full_unstemmed | <i>Pterospartum tridentatum</i> Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile |
| title_short | <i>Pterospartum tridentatum</i> Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile |
| title_sort | i pterospartum tridentatum i liqueur using spirits aged with almond shells chemical characterization and phenolic profile |
| topic | <i>Pterospartum tridentatum</i> liqueur physicochemical characteristics HPLC-DAD/ESI-MSn sensory analysis |
| url | https://www.mdpi.com/1420-3049/28/11/4455 |
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