Novel maqui liquor using traditional pacharan processing

作者：Girones Vilaplana Amadeo; Calin Sanchez Angel; Moreno Diego A; Carbonell Barrachina Angel A; Garcia Viguera Cristina^*

来源：Food Chemistry, 2015, 173: 1228-1235.

DOI：10.1016/j.foodchem.2014.10.062

• Maceration
• Anthocyanins
• Antioxidant capacity
• Volatile compounds sensory evaluation

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.

• 出版日期2015-4-15