Abstract: The strawberry tree (Arbutus unedo L.) is a small tree
or shrub from botanical Ericaceae family that grows spontaneously
nearby the Mediterranean basin and produce edible red fruits. A
traditional processed fruit application, in Mediterranean countries, is
the production of a spirit (known as aguardente de medronho, in
Portugal) obtained from the fermented fruit. The main objective of
our study was to contribute to the knowledge about the influence of
the degree of maturation of fruits in the volatile composition and
quality of arbutus spirit. The major volatiles in the three distillates
fractions (head, heart and tail) obtained from fermentation of two
different fruit maturation levels were quantified by GC-FID analysis
and ANOVA one-way was performed. Additionally, the total
antioxidant capacity and total phenolic compounds of both arbutus
fruit spirits were determined, by ABTS and Folin-Ciocalteau method,
respectively. The methanol concentration is higher (1022.39 g/hL
a.a.) in the spirit made from fruits with highest total soluble solids,
which is a value above the legal limit (1000 g/hL a.a.). Overall, our
study emphasizes, for the first time, the influence of maturation
degree of arbutus fruits in the spirit volatile composition and quality.
Abstract: Fermented beverages have high expression in the
market for beverages in general, is increasingly valued in situations
where the characteristic aroma and flavor of the material that gave
rise to them are kept after processing. This study aimed to develop a
distilled beverage from passion fruit, and assess, by sensory tests and
chromatographic profile, the influence of different treatments (FM1-
spirit with pulp addiction and FM2 – spirit with bigger ratio of pulp
in must) in the setting of volatiles in the fruit drink, and performing
chemical characterization taking into account the main parameters of
quality established by the legislation. The chromatograms and the
first sensorial tests had indicated that sample FM1 possess better
characteristics of aroma, as much of how much quantitative the
qualitative point of view. However, it analyzes it sensorial end
(preference test) disclosed the biggest preference of the cloth provers
for sample FM2-2 (note 7.93), being the attributes of decisive color
and flavor in this reply, confirmed for the observed values lowest of
fixed and total acidity in the samples of treatment FM2.