Licor de guabiroba (Campomanesia xanthocarpa): an?lise mercadol?gica, desenvolvimento e caracteriza??o f?sico-qu?mica e sensorial

This work aimed to indicate a new use for a guabiroba fruit, through the production and characterization of liqueurs. In order to analyze the consumer market for alcoholic beverages, fruit liqueurs in particular, a questionnaire was applied to alcoholic beverages consumers over 18 years age in the Laranjeiras do Sul city, PR. Three formulations of frozen guabiroba fruit pulp were prepared with different sugar concentrations (80, 220 and 344 g / L). Both, the frozen guabiroba pulp and the three liquors formulations were characterized as pH, soluble solids, titratable acidity, phenolic content and instrumental color. The reducing sugars was quantified in the frozen pulp, whereas as three formulations of liquor, it characterized by alcohol content and sensory analysis (color, taste, aroma, overall impression and purchase intention). In the market research was verified that the interest in experiencing fruit liqueurs was almost unanimous among the interviewees. In the characterization of the liquor formulations, there were difference (p <0.05) in relation to pH and soluble solids. In relation to the titratable acidity, the formulation with higher sugar concentration was different from the others (p <0.05). Phenolic compounds and an alcoholic degree the three formulations did not differ from each other (p <0.05). It has been found that for 10 days of maceration, the alcohol extracted 32% of the phenolic compounds from the pulp into the liquor. All the formulations showed little light, however, the sugar concentration increase made the liquor color more intense. The acceptability index, for all attributes analyzed, was proportional to the concentration of sugar added to the formulation. However, due to the opportunity, the consumption of fruit liqueurs is still low among Brazilians, and its production can broaden and strengthen local producers and provide diversified and quality products to consumers.Este trabalho objetivou indicar uma nova utiliza??o para a guabiroba, atrav?s da produ??o e caracteriza??o de licores. A fim de analisar o mercado consumidor de bebidas alco?licas, em especial, licores de frutas, realizou-se a aplica??o de um question?rio ? indiv?duos maiores de 18 anos e consumidores de bebidas alco?licas, no munic?pio de Laranjeiras do Sul/PR. Tr?s formula??es de licor de polpa congelada de guabiroba foram elaboradas com diferentes concentra??es de a??car (80, 220 e 344 g L-1). Tanto a polpa congelada de guabiroba, quanto as tr?s formula??es de licor foram submetidas as an?lises de pH, s?lidos sol?veis, acidez titul?vel, compostos fen?licos totais e determina??o instrumental da colora??o. O teor de a??cares redutores foi quantificado na polpa congelada, enquanto que as tr?s formula??es de licor, caracterizadas em rela??o ao teor alco?lico e an?lise sensorial (cor, sabor, aroma, impress?o global e inten??o de compra). Na pesquisa mercadol?gica verificou-se, entre os entrevistados, grande interesse em experimentar licores de frutas. Na caracteriza??o das formula??es de licor houve diferen?a (p<0,05) em rela??o ao pH e aos s?lidos sol?veis. Em rela??o ? acidez titul?vel, a formula??o com maior concentra??o de a??car diferiu das demais (p<0,05). Quanto aos compostos fen?licos e a gradua??o alco?lica, as tr?s formula??es n?o diferiram entre si (p