Chemical and sensorial characterization of a novel alcoholic beverage T produced with native acai (Euterpe precatoria) from different regions of the Amazonas state
Acai, a native palm fruit, is one of the most popular functional foods in Amazon and it is highly perishable. The
alcoholic fermentation is an efficient preservation process and the wine production could be an alternative to add technology to native acai. In this paper, it is reported the chemical and sensorial characterization of a novel alcoholic beverage produced with acai from different regions of the Amazonas state. The physicochemical characterization of wines was determined by basic parameters, color by CIELab model, methanol quantification by headspace GC-FID, antioxidant potential by DPPH and ABTS, total phenol content, chemical profiles by NMR assisted by multivariate methods and sensory evaluation by a scorecard including visual, aromatic and gustative attributes. Among all samples analyzed, the alcoholic beverages produced with acai from Codajás, Carauari and Barcelos regions located in the Amazonas state, stood out in relation to all parameters analyzed.
Lúcia S. Boeira, Paulo H. Bastos Freitas, Nicole R. Uchôa, Jaqueline A. Bezerra, Sandra V. Cád, Sergio Duvoisin Junior, Patrícia M. Albuquerque, Josiana M. Mar, Andrezza S. Ramos, Marcos B. Machado, Luís R. Maciel