{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T22:11:54Z","timestamp":1776895914203,"version":"3.51.2"},"reference-count":37,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2023,5,31]],"date-time":"2023-05-31T00:00:00Z","timestamp":1685491200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Foundation for Science and Technology, P.I. (FCT, Portugal)","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}]},{"name":"Foundation for Science and Technology, P.I. (FCT, Portugal)","award":["UIDP\/00690\/2020"],"award-info":[{"award-number":["UIDP\/00690\/2020"]}]},{"name":"Foundation for Science and Technology, P.I. (FCT, Portugal)","award":["LA\/P\/0007\/2020"],"award-info":[{"award-number":["LA\/P\/0007\/2020"]}]},{"name":"Foundation for Science and Technology, P.I. (FCT, Portugal)","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"SusTEC","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}]},{"name":"SusTEC","award":["UIDP\/00690\/2020"],"award-info":[{"award-number":["UIDP\/00690\/2020"]}]},{"name":"SusTEC","award":["LA\/P\/0007\/2020"],"award-info":[{"award-number":["LA\/P\/0007\/2020"]}]},{"name":"SusTEC","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and O- and C-glycosylated flavonoids, especially in P. tridentatum flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Tr\u00e1s-os-Montes (Portugal).<\/jats:p>","DOI":"10.3390\/molecules28114455","type":"journal-article","created":{"date-parts":[[2023,5,31]],"date-time":"2023-05-31T03:59:35Z","timestamp":1685505575000},"page":"4455","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Pterospartum tridentatum Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile"],"prefix":"10.3390","volume":"28","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1907-1776","authenticated-orcid":false,"given":"C\u00e1tia","family":"Garcia","sequence":"first","affiliation":[{"name":"Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8744-7814","authenticated-orcid":false,"given":"Maria In\u00eas","family":"Dias","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Associado para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha (SusTEC), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9214-0614","authenticated-orcid":false,"given":"Marta H. F.","family":"Henriques","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal"},{"name":"Research Centre for Natural Resources Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9050-5189","authenticated-orcid":false,"given":"Lillian","family":"Barros","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Associado para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha (SusTEC), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6043-819X","authenticated-orcid":false,"given":"Fernando","family":"Ramos","sequence":"additional","affiliation":[{"name":"Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal"},{"name":"Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Rua D. Manuel II, Apartado, 55142 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,31]]},"reference":[{"key":"ref_1","unstructured":"Martins, J. (2011). Erva Carqueja\u2014Um Ch\u00e1 Para Todos os Males, Universidade Fernando Pessoa."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Sim\u00f5es, M.A.M., Pinto, D.C.G.A., Neves, B.M.R., and Silva, A.M.S. (2020). Flavonoid Profile of the Genista tridentata L., a Species Used Traditionally to Treat Inflammatory Processes. Molecules, 25.","DOI":"10.3390\/molecules25040812"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1080\/19476337.2011.590233","article-title":"Antioxidant capacity and toxicological evaluation of Pterospartum tridentatum flower extracts","volume":"10","author":"Ferreira","year":"2012","journal-title":"CYTA\u2014J. Food"},{"key":"ref_4","unstructured":"Pimenta, A.C.M. (2012). Extractos aquosos de Pterospartum tridentatum L. 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