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- Title
Development and characterization of the tangerine peel liquor with different alcoholic bases.
- Authors
Viana, Letícia Fleury; Munhoz, Cláudia Leite; Souza, Adriana Régia Marques; Santana, Lorena Martins; Maciel, Vitor; Caliari, Márcio
- Abstract
This study aimed to produce and characterize a liquor of tangerine peel with three alcoholic bases (grain alcohol, sugar cane spirit and tangerine spirit). The physical and chemical analyses were performed relative to volatile acidity, dry extract, density and alcohol degree. The density in all samples was 1.13 g m L-1, volatile acidity 48.54 g 100 m L-1 for the treatment with grain alcohol, 28.43 g 100 m L-1 with spirit sugar cane and 22.09 g 100 m L-1 for the tangerine spirit treatment. The dry extract ranged from 431 g L-1 for grain alcohol treatment, 446.26 g L-1 for sugar cane spirit treatment and 443.84 g L-1 for the tangerine spirit treatment, the alcohol degree ranged from 18.84, 20.01 and 19.67 °GL among the treatments. We accomplished an acceptance test through sensory analysis of the following attributes: alcoholic taste, fruit flavor, sweetness and overall impression. The liquor based on grain alcohol produced the highest mean regarding all attributes (6.32, 6.66, 6.34 e 6.26 for taste alcoholic, fruit flavor, sweetness and overall impression, respectively), but without significant difference among the treatments. In conclusion, the tangerine peel liquor made using the own fruit spirit is a viable alternative for the total use of the fruit and can be a source of income for small farmers. Nevertheless, further studies are necessary to develop of this product. Keywords: liquor, sugar cane spirit, tangerine spirit, grain alcohol.
- Subjects
FOOD research; SUGARCANE products; TANGERINE; ACIDITY function; FARMERS; BEVERAGES
- Publication
Acta Scientiarum: Technology, 2011, Vol 33, Issue 1, p95
- ISSN
1806-2563
- Publication type
Article
- DOI
10.4025/actascitechnol.v33i1.7873