Development, quality and acceptance of fine liqueurs from sociobiodiversity fruit ; Desenvolvimento, qualidade e aceitação de licores finos de frutos da sociobiodiversidade

The Amazon region is recognized for its rich biodiversity, with emphasis on the diversity of native fruits, which have agro-industrial technological potential. The objective of this paper was to develop fine liqueurs from fruits of sociobiodiversity (uxi, umari and wild passion fruit) and evaluate their quality and sensory acceptance. The liqueurs were developed by the infusion method for 40 days, followed by the addition of the syrup and rest for 30 days, when they were submitted to physicochemical tests (soluble solids, titratable acidity, pH, total sugars), microbiologicals (E. coli at 45ºC) and sensory acceptance test using a nine-point hedonic scale, followed by purchase intent using a five-point scale. The liqueurs showed physicochemical characteristics within the expected standards for the product, in compliance with the legislation regarding the sugar content. The microbiological analysis showed low levels of E. coli, demonstrating the sanitary safety of the product. The sensory analysis showed that wild passion fruit, umari and uxi liqueurs had a great repercussion among the tasters, presenting a satisfactory index of acceptability for all attributes and purchase intention, standing between "I maybe it would buy" and "I would definitely buy", confirming the potential for market insertion of developed liqueurs. ; A região amazônica é reconhecida pela rica biodiversidade, com destaque para a diversidade de frutas nativas com potencial agroindustrial. O objetivo desse artigo foi desenvolver licores finos de frutos da (uxi, umari e maracujá do mato) e avaliar sua qualidade e aceitação sensorial. Os licores foram desenvolvidos pelo método de infusão por 40 dias, seguido pela adição de xarope e envelhecimento por 30 dias., quando foram submetidos às análises físico-químicas (solídos solúveis, acidez titulável, pH e açúcares totais) microbiológicas (E. coli a 45ºC) e teste sensorial de aceitação usando escala hedônica de nove pontos, seguida por intenção de compra com escala de cinco pontos. Os licores ...