Instituto Federal de Educação, Ciência e Tecnologia Baiano (IFBaiano), Caixa Postal 09, Distrito de Saída p/ Ceraíma - n, Zona Rural, 46430-000 Guanambi, BA, Brazil.
Universidade Federal da Bahia, Faculdade de Farmácia, Rua Barão de Jeremoabo, 147, Ondina, 40170-115 Salvador, BA, Brazil.
An Acad Bras Cienc. 2022 Sep 5;94(suppl 3):e20211446. doi: 10.1590/0001-3765202220211446. eCollection 2022.
Liqueur is an alcoholic beverage composed of a mixture of water, alcohol, sugar and substances that add flavour and aroma. Wild passion fruit is a product with good agricultural and nutritional characteristics, and is a low-cost, regional fruit that could be used to elaborate new products. The goal of this study was to develop passion fruit (Passiflora cincinnata Mast.) liqueurs and evaluate their chemical, physical and sensory characteristics. 5 formulations were prepared with defined pulp and syrup concentrations (F1, F2, F3, F4 and F5). The following physicochemical parameters were evaluated: alcohol degree (ºGL), density, pH, total titratable acidity, total soluble solids (TSS), reducing and non-reducing sugars and colour parameters. A sensory acceptance test was applied. The formulations F4 and F5, produced with 640g pulp/70ºBrix syrup and 500g pulp/55ºBrix syrup, respectively, showed the highest acceptance scores, probably due to their acid pH, high acidity and soluble solids values. In general, the beverages developed were considered feasible, aimed at aggregating value to a regional fruit and increasing family incomes. The high sensory acceptance indicated market potential for this aggregated value product.
利口酒是一种由水、酒精、糖和添加风味和香气的物质组成的酒精饮料。野生百香果是一种具有良好农业和营养特性的产品，是一种低成本、区域性的水果，可以用来开发新产品。本研究的目的是开发百香果（Passiflora cincinnata Mast.）利口酒，并评估其化学、物理和感官特性。用规定的果肉和糖浆浓度（F1、F2、F3、F4 和 F5）制备了 5 种配方。评估了以下理化参数：酒精度（°GL）、密度、pH 值、总可滴定酸度、总可溶固形物（TSS）、还原糖和非还原糖以及颜色参数。进行了感官接受度测试。用 640g 果肉/70°Brix 糖浆和 500g 果肉/55°Brix 糖浆制成的 F4 和 F5 配方的接受度得分最高，可能是由于它们的酸性 pH 值、高酸度和可溶性固体值。总的来说，开发的饮料是可行的，旨在为一种区域性水果增加附加值并提高家庭收入。高感官接受度表明了这种附加值产品的市场潜力。
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