用杏仁陈熟的烈酒制造的酒:化学特征和性资料
Cátia Garcia1, Maria Inês Dias2,3, Marta H F Henriques4,5
1Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.
Molecules (Basel, Switzerland)
|June 10, 2023
概括
这项研究开发了一种与杏仁和P. tridentatum花注入的新型葡萄酒精神,确定了关键的化合物. 消费者更喜欢芳香烈酒,因为它们的甜味和光滑,突出了carqueja花的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业化学 农业化学
- 感官科学 感官科学
背景情况:
- 烈酒和蒸饮料是欧洲文化上重要的利基市场.
- 饮料的功能化是新的食品产品开发的一个不断增长的领域.
- 来自植物的成分为新饮料配方和特征提供了机会.
研究的目的:
- 开发一种新的葡萄酒烈酒,用杏仁和P. tridentatum*的花陈熟.
- 描述开发的饮料中的生物活性和化合物.
- 进行感官研究,评估消费者接受和购买意图.
主要方法:
- 使用杏仁和P. tridentatum花开发一种葡萄酒烈酒饮料.
- 使用分析化学技术识别和量化化合物.
- 消费者通过感官评估来评估接受度,甜度和光滑度.
主要成果:
- 确定了21种化合物,其中异黄和糖化黄在P. tridentatum*花中大量存在.
- 开发出来的酒和葡萄酒烈酒表现出不同的物理化学特性.
- 用杏仁和花香调味的样品,特别是carqueja,由于甜味和光滑,获得了更高的消费者赞赏和购买意向.
结论:
- *P. tridentatum*的花朵,尤其是 *carqueja*,是烈酒的强有力的芳香剂.
- 开发的葡萄酒烈酒显示出市场潜力,消费者更喜欢更甜,更光滑的形状.
- 建议对*carqueja*进行进一步的工业研究,以便在葡萄牙的Beira Interior和Tras-os-Montes等地区进行价值化.
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