Development of flavoring for liquors (sweet orange and lemon)

Abstract

Cuba stands out for being a great producer of rums and liquors, making a difference internationally with the exquisite quality of our drinks. The aim of this work was to develop orange and lemon flavoring for liqueurs. The orange presented 7 aromatic components for a concentration of 0, 13% m/m and a terpeneless essence with 99,87% m/m. Esters, ketones and aldehydes such as octanal and decanal predominated in its chemical distribution. In the lemon, 3 aromatic substances with a concentration of 0,18% m/m were incorporated into a terpeneless essence, which was 99,82% m/m. The predominant substances are ketones and aldehydes, where citral stands out. The orange and lemon flavoring were applied in liqueurs, in doses of 4,0; 9,7 mL/L respectively, and were evaluated as very good by tasters.