Resumen

MORENO ALVAREZ, J; RODRIGUEZ, G; APONTE, H  y  CAMACHO, D. R. Belén. Physiochemical changes in two sweet liquors aromatized with orange and tangerine. Rev. Fac. Agron. [online]. 2004, vol.21, n.3, pp.290-301. ISSN 0378-7818.

The physiochemical changes in two sweet aromatized liquors with orange and tangerine peels were evaluated. The peels obtained from mature fruits without damage were macerated in neutral ethanol (96.2ºGL) during 8 h in darkness. Tests were carried out on three weight of peel/volume of ethanol relations (10, 13 y 16%) for each fruit. The alcoholic extracts were mixed with sugared syrup to obtain liquors at 40º GL and 12 ºBrix. Ascorbic acid was added (1% in relation to the weight of peel) and stored in repose during 13 days. Then, every liquor was filtrated and tuned into amber bottles. The better formulation of every fruit was select and it stability was evaluated during three months on the following physicochemical parameters: alcoholic degree (ºGL), suspension solids, saccharose content, essential oil, pH, and total carotenoids. Significant differences were found in total carotenoids between the months of storage by orange and tangerine liquor (P<0.05). By means of sensorial evaluation the tangerine liquors demonstrated greater acceptability during the storage time.

Palabras clave : aromatized liquors; essences; tangerine; orange; liquors.