%0 Journal Article
	%A Goreti Botelho and  Filomena Gomes and  Fernanda M. Ferreira and  Ilda Caldeira
	%D 2015
	%J International Journal of Agricultural and Biosystems Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 102, 2015
	%T Influence of Maturation Degree of Arbutus (Arbutus unedo L.) Fruits in Spirit Composition and Quality
	%U https://publications.waset.org/pdf/10001403
	%V 102
	%X 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.
	%P 615 - 620