Physicochemical characterization and volatile profile of liqueurs of Cerrado Brazilian fruits

Caracterización físico-química y perfil volátil de licores de frutas del Cerrado brasileño

Abstract

The rich Brazilian biodiversity, especially native fruits with high nutritional value, as jenipapo and the murici are fruits that have great economic potential and standing out in the manufacture of artisanal liqueurs. To be marketed as a beverage, they need to conform to regulatory quality standards. In this work, the physicochemical analyzes of pH, total titratable acidity, density, dry residue and soluble solids (°Brix) were performed; mean values for genipap liquor were found pH 3.18; 82.95 mg in acetic acid in 100 mL of sample, 1.13 g/L, 42.16% m/v, °Brix 36.1; respectively. For murici liqueur pH 3.79; 1.71 g in acetic acid in 100 mL of sample, 1.09 g/mL, 33.03 % m/v, °Brix 36. A methodological approach was also presented. experimental project focused on the identification of volatile compounds through the technique of solid phase microextraction in headspace mode (HS-SPME), synchronized together with the technique of Gas Chromatography Coupled with Mass Spectrometry (GC-MS), for the characterization of the profile volatile chemical of artisanal liqueurs of jenipapo and murici. The chemical classes reported were carboxylic acids (69.6%), followin of terpenoids10.1%; alcohols, 8.7%; esters, 6.6%; aldehydes and ketones, 1.0%; and others, 3.9%. The major compounds found in the jenipapo aroma were hexanoic acid, octanoic acid, tetradecanoic acid, linalool, and limonene. Esters were the more abundant composts in murici liquor (37.5%), followed by amines (11.99%), alcohols (8.57%), and ketones (0.18%).