Desenvolvimento e caracterização físico-química e sensorial de licores de abacaxi

Abstract

The present academic work aims to develop pineapple-based liquor and characterize its profile through physical-chemical and sensorial analyses. It begins with bibliographical research, carrying out a historical survey on the origin of alcoholic beverages and liquor, as well as the production stages. Based on the information obtained, two pineapple liqueurs were produced, using the fruit and peel, and physical-chemical analyses were carried out (pH, total solids, total acidity, alcoholic content) and sensorial (taste, color, aroma). Thefore, given the analyzes carried out and results obtained within the parameters established during the work, the development of pineapple-based liqueurs shows good sensory acceptance for consumption.