VOLATILES AND ACCEPTABILITY OF LIQUEURS FROM KUMQUAT AND GRAPEFRUIT

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Giuseppe Gambacorta http://orcid.org/0000-0003-2987-0547
Carmine Summo
Antonio Trani
Michele Faccia
Francesco Caponio

Keywords

consumer acceptance, grapefruit, kumquat, liqueur, volatile compounds

Abstract

The aim of this work was to produce liqueurs from "minor" citrus fruits, such as kumquat and grapefruit, to characterize their volatile fraction and to evaluate their acceptability by a consumer test. A limoncello sample (LS) was produced under the same conditions and used for comparison. All new liqueurs were found to be richer in limonene and poorer in oxygenated compounds than LS. In grapefruit liqueur limonene represented the most part (85%) of the volatile fraction. Liqueur from kumquat skin was the richest in volatile compounds, both in number and relative concentration, whereas that from kumquat whole fruit (KWF) was the poorest. All innovative liqueurs were judged to be acceptable, and the KWF liqueur obtained the best flavor score.
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