%0 Journal Article
%T Development and characterization of the tangerine peel liquor with different alcoholic bases = Desenvolvimento e caracteriza  o de licor de casca de tangerina com diferentes bases alco¨®licas
%A Let¨ªcia Fleury Viana
%A Cl¨¢udia Leite Munhoz
%A Adriana R¨¦gia Marques Souza
%A Lorena Martins Santana
%J Acta Scientiarum : Technology
%D 2011
%I Editora da Universidade Estadual de Maring¨¢
%X 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 ¡ãGL 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 6.26for 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. O presente estudo foi desenvolvido com o objetivo de produzir e caracterizar um licor de casca de tangerina com tr¨ºs bases alco¨®licas (¨¢lcool de cereais, aguardente de cana-de-a ¨²car e aguardente de mexerica). Realizaram-se an¨¢lises f¨ªsicas e qu¨ªmicas em rela  o ¨¤ acidez vol¨¢til, extrato seco, densidade e grau alco¨®lico. A densidade em todas as amostras foi de 1,13 g mL-1, acidez vol¨¢til de 48,54 g 100 mL-1 para o tratamento com ¨¢lcool de cereais, 28,43 g 100 mL-1 para aguardente de cana-de-a ¨²car e 22,09 g 100 mL-1 para a aguardente de mexerica. O extrato seco variou de 431 g L-1 para otratamento com ¨¢lcool de cereais, 446,26 g L-1 para o tratamento com aguardente de canade- a ¨²car e 443,84 g L-1 para a aguardente de mexerica, o grau alco¨®lico variou de 18,84; 20,01 e 19,67 oGL entre os tratamentos. Realizou-se o teste de aceita  o por meio da an¨¢lisesensorial dos atributos sabor alco¨®lico, sabor frutal, sabor doce e impress o global. O licor ¨¤ base de ¨¢lcool de cereais obteve as maiores m¨¦dias (6,32, 6,66, 6,34 e 6,26 para sabor alco¨®lico, sabor frutal, sabor doce e impress o global, respectivamente) em todos osatributos, por¨¦m estatisticamente n o foi encontrada diferen a entre os tratamen
%K liquor
%K sugar cane spirit
%K tangerine spirit
%K grain alcohol
%K licor
%K aguardente de cana
%K aguardente de mexerica
%K ¨¢lcool de cereais
%U periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873/7873