Elaboration of wild passion fruit (<i>Passiflora cincinnata</i> Mast.) liqueur: a sensory and physicochemical study

CAFIEIRO, CINARA S.P.; TAVARES, PEDRO PAULO L.G.; SOUZA, CAROLINA O. DE; CRUZ, LARISSA F.S.; MAMEDE, MARIA EUGÊNIA O.

doi:10.1590/0001-3765202220211446

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ENGINEERING SCIENCES • An. Acad. Bras. Ciênc. 94 (suppl 3) • 2022 • https://doi.org/10.1590/0001-3765202220211446 copy

Elaboration of wild passion fruit (Passiflora cincinnata Mast.) liqueur: a sensory and physicochemical study

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Liqueur is an alcoholic beverage composed of a mixture of water, alcohol, sugar and substances that add flavour and aroma. Wild passion fruit is a product with good agricultural and nutritional characteristics, and is a low-cost, regional fruit that could be used to elaborate new products. The goal of this study was to develop passion fruit (Passiflora cincinnata Mast.) liqueurs and evaluate their chemical, physical and sensory characteristics. 5 formulations were prepared with defined pulp and syrup concentrations (F1, F2, F3, F4 and F5). The following physicochemical parameters were evaluated: alcohol degree (ºGL), density, pH, total titratable acidity, total soluble solids (TSS), reducing and non-reducing sugars and colour parameters. A sensory acceptance test was applied. The formulations F4 and F5, produced with 640g pulp/70ºBrix syrup and 500g pulp/55ºBrix syrup, respectively, showed the highest acceptance scores, probably due to their acid pH, high acidity and soluble solids values. In general, the beverages developed were considered feasible, aimed at aggregating value to a regional fruit and increasing family incomes. The high sensory acceptance indicated market potential for this aggregated value product.

Key words
alcoholic beverage; family agriculture; elaboration; acceptance; colour parameters; physicochemical

Real values
Formulations	Wild passion fruit pulp (g)	Syrup (ºBrix)*
F1	360	40
F2	640	40
F3	360	70
F4	640	70
F5	500	55

Formulations	F1	F2	F3	F4	F5
TSS (°Brix)	28.40 ± 0.01^c	26.10 ± 0.12^d	46.40 ± 0.44^a	46.00 ± 0.14^a	36.00 ± 0.21^b
Alcohol content ( ^o GL)	15.09 ± 0.19^b	17.00 ± 0.26^a	16.90 ± 0.12^a	16.80 ± 0.10^a	16.90 ± 0.12^a
pH value	3.60 ± 0.01^a	3.50 ± 0.02^a	3.60 ± 0.01^a	3.60 ± 0.01^a	3.60 ± 0.01^a
Total titratable acidity (TTA) (g/100mL)	10.30 ± 0.31^b	14.30 ± 0.25^a	10.60 ± 0.25^b	14.40 ± 0.75^a	11.00 ± 0.06^b
TSS/TTA ratio	2.77 ± 0.08^c	1.84 ± 0.03^d	4.40 ± 0.09^a	3.22 ± 0.17^b	3.29 ± 0.03^b
Reducing sugars as glucose (g/100mL)	9.70 ± 0.25^d	12.30 ± 0.20^c	23.20 ± 0.42^a	24.50 ± 0.21^a	15.70 ± 0.06^b
Non-reducing sugars as sucrose (g/100mL)	11.62 ± 0.29^b	8.74 ± 0.13^c	16.51 ± 0.15^a	15.26 ± 0.21^a	15.26 ± 0.24^a
Total sugar (g/100mL)	21.32 ± 0.35^c	21.04 ± 0.60^c	39.71 ± 0.23^a	39.76 ± 0.29^a	30.96 ± 0.41^b
Density at 20 °C	0.98060 ± 0.00066^a	0.98325 ± 0.00033^a	0.98260 ± 0.00100^a	0.98460 ± 0.00074^a	0.98410 ± 0.00064^a

Formulations	L*	a*	b*	C	h°	Hexadecimal code
F1	95.00 ± 0.31^a	-0.51 ± 0.04^d	17.83 ± 0.16^e	17.80 ± 0.16^e	91.60 ± 0.14^a	#FAF0CE
F2	92.80 ± 0.09^d	-0.06 ± 0.01^b	23.81 ± 0.05^b	23.80 ± 0.05^b	90.10 ± 0.03^c	#F8EABD
F3	93.50 ± 0.15^c	-0.11 ± 0.02^b	22.55 ± 0.02^d	22.50 ± 0.02^d	90.30 ± 0.04^c	#F9ECC1
F4	90.90 ± 0.07^e	0.59 ± 0.02^a	29.00 ± 0.02^a	29.00 ± 0.02^a	88.80 ± 0.02^d	#F6E3AD
F5	94.00 ± 0.09^b	-0.23 ± 0.02^c	23.27 ± 0.04^c	23.20 ± 0.04^c	90.60 ± 0.04^b	#FBEDC1

Formulations	F1	F2	F3	F4	F5
Acceptability	6.41^b	6.60^b	6.75^b	7.70^a	7.30^a

Analysis	Acceptability	Buying Intention
TSS	0.64	0.14
Alcohol Content	0.50	0.02
pH	0.37	0.58
TTA	0.42	-0.51
TSS/TTA	0.25	0.34
Reducing Sugars	0.68	-0.02
Non-reducing Sugars	0.58	0.52
Total Sugar	0.68	0.17
Density	0.86	0.23
L*	-0.73	0.33
a*	0.79	-0.25
b*	0.85	-0.09
C	0.85	-0.10
h°	-0.77	0.25

Formulations	Production Cost* (BRL)	Production Cost* (USD**)	Profit Margin (%)	Commercial Cost* (BRL)	Commercial Cost* (USD**)
F1	21.44	3.77	50	32.16	5.66
F2	21.98	3.87	50	32.97	5.80
F3	21.91	3.86	50	32.87	5.79
F4	22.40	3.94	50	33.60	5.92
F5	21.95	3.86	50	32.92	5.80

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[1] Correspondence to: Pedro Paulo Lordelo Guimarães Tavares E-mail: pp.lordelo@gmail.com