title: Novel maqui liquor using traditional pacharán processing.
abstract: Pacharán 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 pacharán (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 pacharán, as well as with great scores in sensory analysis and consumer acceptance, offering a new and tasty beverage for future liquor manufacturing.
authors.affiliation: Lab. Fitoquimica, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100 Espinardo, Murcia, Spain.
authors.forename: Amadeo
authors.initials: A
authors.lastname: Gironés-Vilaplana
authors.affiliation: Food Quality and Safety, AgroFood Technology Department, Universidad Miguel Hernández de Elche, E-03312 Orihuela, Alicante, Spain.
authors.forename: Angel
authors.initials: A
authors.lastname: Calín-Sánchez
authors.affiliation: Lab. Fitoquimica, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100 Espinardo, Murcia, Spain.
authors.forename: Diego A
authors.initials: DA
authors.lastname: Moreno
authors.affiliation: Food Quality and Safety, AgroFood Technology Department, Universidad Miguel Hernández de Elche, E-03312 Orihuela, Alicante, Spain.
authors.forename: Angel A
authors.initials: AA
authors.lastname: Carbonell-Barrachina
authors.affiliation: 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.
authors.forename: Cristina
authors.initials: C
authors.lastname: García-Viguera
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D003116:Color; D045467:Elaeocarpaceae / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D027861:Prunus / Q000737:chemistry; D013030:Spain; D055549:Volatile Organic Compounds / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D055549:Volatile Organic Compounds
keywords: Anthocyanins; Antioxidant capacity; Maceration; Volatile compounds sensory evaluation