Formulation of a mocktail concentrate of lemon with mint

Abstract

The aim of this work was to develop a formulation of nonalcoholic cocktail concentrate of lemon with mint, of good acceptability, which allows its production on an industrial scale. The lemon concentrate produced by the Research Institute for the Food Industry was taken, which could serve as the basis for the preparation of the cocktail concentrate. With the application of affective tests based on the traditional seven-point hedonic scale and the ideal point scale, known in English as the just-about-right (JAR) scale, the optimal content of an ethanolic solution at 1% m/m in the lemon concentrate (0.8 g/100 g of lemon concentrate). The analysis of penalties, which combines the affective test with the JAR scale to identify the optimal intensity of each sensory attribute, indicates that the parameter that had the greatest weight in the acceptance of the product was the content of essential oil solution, compared to the notes of lemon and sweet. The cocktail concentrate produced with the optimized content of essential oil solution showed 48.2 °Brix, acidity of 0.96%, mold and yeast concentrate less than 10² CFU/mL and an acceptance of 6.3 on a scale of seven points, resulting in a high acceptability rate of 90%.