Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873
Autor(a) principal: | |
---|---|
Data de Publicação: | 2011 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873 |
Resumo: | This study aimed to produce and characterize a liquor of tangerine peel with three alcoholic bases (grain alcohol, sugar cane spirit and tangerine spirit). The physical and chemical analyses were performed relative to volatile acidity, dry extract, density and alcohol degree. The density in all samples was 1.13 g mL-1, volatile acidity 48.54 g 100 mL-1 for the treatment with grain alcohol, 28.43 g 100 mL-1 with spirit sugar cane and 22.09 g 100 mL-1 for the tangerine spirit treatment. The dry extract ranged from 431 g L-1 for grain alcohol treatment, 446.26 g L-1 for sugar cane spirit treatment and 443.84 g L-1 for the tangerine spirit treatment, the alcohol degree ranged from 18.84, 20.01 and 19.67 °GL among the treatments. We accomplished an acceptance test through sensory analysis of the following attributes: alcoholic taste, fruit flavor, sweetness and overall impression. The liquor based on grain alcohol produced the highest mean regarding all attributes (6.32, 6.66, 6.34 e 6.26 for taste alcoholic, fruit flavor, sweetness and overall impression, respectively), but without significant difference among the treatments. In conclusion, the tangerine peel liquor made using the own fruit spirit is a viable alternative for the total use of the fruit and can be a source of income for small farmers. Nevertheless, further studies are necessary to develop of this product. |
id |
UEM-6_23e15b2840367f8e5d3a465ec217a5b9 |
---|---|
oai_identifier_str |
oai:periodicos.uem.br/ojs:article/7873 |
network_acronym_str |
UEM-6 |
network_name_str |
Acta scientiarum. Technology (Online) |
repository_id_str |
|
spelling |
Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873Liquorsugar cane spirittangerine spiritgrain alcoholLiquorsugar cane spirittangerine spiritgrain alcoholTecnologia das bebidasThis study aimed to produce and characterize a liquor of tangerine peel with three alcoholic bases (grain alcohol, sugar cane spirit and tangerine spirit). The physical and chemical analyses were performed relative to volatile acidity, dry extract, density and alcohol degree. The density in all samples was 1.13 g mL-1, volatile acidity 48.54 g 100 mL-1 for the treatment with grain alcohol, 28.43 g 100 mL-1 with spirit sugar cane and 22.09 g 100 mL-1 for the tangerine spirit treatment. The dry extract ranged from 431 g L-1 for grain alcohol treatment, 446.26 g L-1 for sugar cane spirit treatment and 443.84 g L-1 for the tangerine spirit treatment, the alcohol degree ranged from 18.84, 20.01 and 19.67 °GL among the treatments. We accomplished an acceptance test through sensory analysis of the following attributes: alcoholic taste, fruit flavor, sweetness and overall impression. The liquor based on grain alcohol produced the highest mean regarding all attributes (6.32, 6.66, 6.34 e 6.26 for taste alcoholic, fruit flavor, sweetness and overall impression, respectively), but without significant difference among the treatments. In conclusion, the tangerine peel liquor made using the own fruit spirit is a viable alternative for the total use of the fruit and can be a source of income for small farmers. Nevertheless, further studies are necessary to develop of this product.This study aimed to produce and characterize a liquor of tangerine peel with three alcoholic bases (grain alcohol, sugar cane spirit and tangerine spirit). The physical and chemical analyses were performed relative to volatile acidity, dry extract, density and alcohol degree. The density in all samples was 1.13 g mL-1, volatile acidity 48.54 g 100 mL-1 for the treatment with grain alcohol, 28.43 g 100 mL-1 with spirit sugar cane and 22.09 g 100 mL-1 for the tangerine spirit treatment. The dry extract ranged from 431 g L-1 for grain alcohol treatment, 446.26 g L-1 for sugar cane spirit treatment and 443.84 g L-1 for the tangerine spirit treatment, the alcohol degree ranged from 18.84, 20.01 and 19.67 °GL among the treatments. We accomplished an acceptance test through sensory analysis of the following attributes: alcoholic taste, fruit flavor, sweetness and overall impression. The liquor based on grain alcohol produced the highest mean regarding all attributes (6.32, 6.66, 6.34 e 6.26 for taste alcoholic, fruit flavor, sweetness and overall impression, respectively), but without significant difference among the treatments. In conclusion, the tangerine peel liquor made using the own fruit spirit is a viable alternative for the total use of the fruit and can be a source of income for small farmers. Nevertheless, further studies are necessary to develop of this product.Universidade Estadual De Maringá2011-02-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/787310.4025/actascitechnol.v33i1.7873Acta Scientiarum. Technology; Vol 33 No 1 (2011); 95-100Acta Scientiarum. Technology; v. 33 n. 1 (2011); 95-1001806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873/7873http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873/7873ahttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873/751375141196Viana, Letícia FleuryMunhoz, Cláudia LeiteSouza, Adriana Régia MarquesSantana, Lorena MartinsMaciel, VitorCaliari, Márcioinfo:eu-repo/semantics/openAccess2024-05-17T13:03:11Zoai:periodicos.uem.br/ojs:article/7873Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:03:11Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873 Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873 |
title |
Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873 |
spellingShingle |
Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873 Viana, Letícia Fleury Liquor sugar cane spirit tangerine spirit grain alcohol Liquor sugar cane spirit tangerine spirit grain alcohol Tecnologia das bebidas |
title_short |
Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873 |
title_full |
Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873 |
title_fullStr |
Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873 |
title_full_unstemmed |
Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873 |
title_sort |
Development and characterization of the tangerine peel liquor with different alcoholic bases - doi: 10.4025/actascitechnol.v33i1.7873 |
author |
Viana, Letícia Fleury |
author_facet |
Viana, Letícia Fleury Munhoz, Cláudia Leite Souza, Adriana Régia Marques Santana, Lorena Martins Maciel, Vitor Caliari, Márcio |
author_role |
author |
author2 |
Munhoz, Cláudia Leite Souza, Adriana Régia Marques Santana, Lorena Martins Maciel, Vitor Caliari, Márcio |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Viana, Letícia Fleury Munhoz, Cláudia Leite Souza, Adriana Régia Marques Santana, Lorena Martins Maciel, Vitor Caliari, Márcio |
dc.subject.por.fl_str_mv |
Liquor sugar cane spirit tangerine spirit grain alcohol Liquor sugar cane spirit tangerine spirit grain alcohol Tecnologia das bebidas |
topic |
Liquor sugar cane spirit tangerine spirit grain alcohol Liquor sugar cane spirit tangerine spirit grain alcohol Tecnologia das bebidas |
description |
This study aimed to produce and characterize a liquor of tangerine peel with three alcoholic bases (grain alcohol, sugar cane spirit and tangerine spirit). The physical and chemical analyses were performed relative to volatile acidity, dry extract, density and alcohol degree. The density in all samples was 1.13 g mL-1, volatile acidity 48.54 g 100 mL-1 for the treatment with grain alcohol, 28.43 g 100 mL-1 with spirit sugar cane and 22.09 g 100 mL-1 for the tangerine spirit treatment. The dry extract ranged from 431 g L-1 for grain alcohol treatment, 446.26 g L-1 for sugar cane spirit treatment and 443.84 g L-1 for the tangerine spirit treatment, the alcohol degree ranged from 18.84, 20.01 and 19.67 °GL among the treatments. We accomplished an acceptance test through sensory analysis of the following attributes: alcoholic taste, fruit flavor, sweetness and overall impression. The liquor based on grain alcohol produced the highest mean regarding all attributes (6.32, 6.66, 6.34 e 6.26 for taste alcoholic, fruit flavor, sweetness and overall impression, respectively), but without significant difference among the treatments. In conclusion, the tangerine peel liquor made using the own fruit spirit is a viable alternative for the total use of the fruit and can be a source of income for small farmers. Nevertheless, further studies are necessary to develop of this product. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-02-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873 10.4025/actascitechnol.v33i1.7873 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873 |
identifier_str_mv |
10.4025/actascitechnol.v33i1.7873 |
dc.language.iso.fl_str_mv |
por eng |
language |
por eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873/7873 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873/7873a http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873/751375141196 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 33 No 1 (2011); 95-100 Acta Scientiarum. Technology; v. 33 n. 1 (2011); 95-100 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315333757009920 |