" Determination of physical-chemical and organoleptic properties of various formulations of an alcoholic beverage prepared with lemon peel"

Abstract

This research was based on the use of lemon peels of various types to produce artisanal liqueur through the maceration process. With the assistance of a completely randomized 3x3x2 factor design, 18 different liqueur formulations were carried out, combining the following manufacturing components: cane spirit with an alcohol content of 50, 30, and 15% V/V, different types of lemon: Key lime (Citrus aurantifolia Swingle), lime (Citrus aurantifolia), and mandarin lime (Citrus taitensis Risso), and two sugar proportions, 70 and 35 g. The physical and chemical properties of each formulation were determined, such as: alcohol percentage, °Brix, relative density, turbidity, acidity, pH, and color, which were compared with the physical and chemical properties of a commercial liqueur of the same type, which was taken as the standard. The Infostat program was used to perform the statistical analysis. The formulation of a base liquor with 50% alcohol, lemon, mandarin, and 70 grams of sugar was the combination that most closely matched the properties of the standard, which was the most important result. Likewise, its organoleptic properties (flavor, aroma, and color) were established through surveys and tastings conducted by students from the ESPOCH Faculty of Sciences. The most accepted formula was the base liquor 15% alcohol*Lime lemon*70 grams of sugar, which makes it the most suitable for replication in future commercial projects. To conclude the research, the liqueur with the most optimal physical-chemical and organoleptic properties according to the standard was produced.