Determinación de propiedades físico-químicas y organolépticas de diversas formulaciones de una bebida alcohólica preparada con corteza de limón

Abstract

This research consisted of the use of lemon bark of different types for the production of artisanal liqueur using a maceration method. With the help of a completely random 3x3x2 factors design, 18 different formulations of liquor were made, combining the following processing elements: Cane brandy with an alcohol graduation of 50, 30 and 15% V/V, different types of lemon: Subtle Lemon (Citrus aurantifolia Swingle), Lemon Lime (Citrus aurantifolia), and Mandarin Lemon (Citrus taitensis Risso) and two proportions of sugar 70 and 35g. Physical-chemical properties were determined for each formulation such as: Alcohol Percentage, °Brix, Relative Density, Turbidity, Acidity, pH, Color; which were compared to the physical-chemical properties of a commercial liquor of the same type which was taken as standard. The Infostat program was used for statistical analysis. The most relevant result was that all combinations the one that came closest to complying with the properties of the standard was the formulation of Base Liquor 50% alcohol*Mandarin Lemon*70 grams of sugar. In addition, its organoleptic properties were determined: color, aroma and flavor by conducting surveys and tasting by students of the Faculty of Sciences of Escuela Superior Politecnica de Chimborazo and the formulation that was most accepted was Liquor base 15% alcohol*Lima lemon*70 grams of sugar, making these formulations ideal for replicating in subsequent marketing projects. To finish the research work, the liquor that obtained the best physical-chemical and organoleptic properties were prepared in reference to the standard.