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Food Chem

Title:		Novel maqui liquor using traditional pacharan processing
Author(s):		Girones-Vilaplana A; Calin-Sanchez A; Moreno DA; Carbonell-Barrachina AA; Garcia-Viguera C;
Address:		"Lab. Fitoquimica, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100 Espinardo, Murcia, Spain. Food Quality and Safety, AgroFood Technology Department, Universidad Miguel Hernandez de Elche, E-03312 Orihuela, Alicante, Spain. Lab. Fitoquimica, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100 Espinardo, Murcia, Spain. Electronic address: cgviguera@cebas.csic.es"
Journal Title:		Food Chem
Year:		2015
Volume:		20141023
Issue:
Page Number:		1228 - 1235
DOI:		10.1016/j.foodchem.2014.10.062
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Pacharan is an aniseed liquor-based beverage made with sloe berry (Prunus spinosa L.), that has been historically produced in Navarra (Northern Spain). On the other hand, Chilean native maqui berry (Aristotelia chilensis) now under increasing study because of its potential health benefits, is not widely known. The aim of this work was to design a new aniseed liquor-based beverage with maqui berry (MBL), characterising its bioactive and volatile composition, antioxidant capacity, sensory quality, and compare it to traditional pacharan (SBP). The results showed that MBL had attractive colour, exhibited higher anthocyanin content and retention during maceration, higher antioxidant capacity, presented similar aroma profile and showed optimal sensory characteristics. Therefore, MBL can be an acceptable new liquor, with better quality characteristics and higher anthocyanin content and retention than pacharan, as well as with great scores in sensory analysis and consumer acceptance, offering a new and tasty beverage for future liquor manufacturing"
Keywords:		Alcoholic Beverages/*analysis Anthocyanins/analysis Antioxidants/analysis Color Elaeocarpaceae/chemistry Food Handling/*methods Fruit/chemistry Prunus/chemistry Spain Volatile Organic Compounds/chemistry Anthocyanins Antioxidant capacity Maceration Volati;
Notes:		"MedlineGirones-Vilaplana, Amadeo Calin-Sanchez, Angel Moreno, Diego A Carbonell-Barrachina, Angel A Garcia-Viguera, Cristina eng Research Support, Non-U.S. Gov't England 2014/12/04 Food Chem. 2015 Apr 15; 173:1228-35. doi: 10.1016/j.foodchem.2014.10.062. Epub 2014 Oct 23"