Production, characterization and acceptability of different alcohol-based pineapple liqueurs

Abstract

This study carried out the assessment of physical, chemical parameters and the acceptability of pineapple (Ananas comosus L. Merri) liqueurs produced with “cachaça”, double-distilled, flavored “cachaça”with pineapple peels and grain alcohol. Analyses encompass alcohol content, density, pH, soluble solids total, fixed and volatile acidity, dry residue and sensory analysis through acceptance/affective testing with 100 tasters using a nine-point hedonic scale to assess the attributes of color, taste, odor and overall impression; a test of purchase intention was also included. The mean alcohol content found for all the treatments was 25% v/v, which is in accordance with restrictions by the Brazilian legislation. The values found for physical and chemical analyses revealed significant difference among the treatments at 5% significance level. The liqueurs had good sensory acceptance with means above six; 49% of the tasters claimed probability of purchasing different alcohol-based pineapple liqueurs. The liqueurs produced exclusively with “cachaça”received the most satisfactory acceptance regarding the overall average for the analyzed items.