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Novel alcoholic beverages: production of spirits and liqueurs using maceration of melon fruits in melon distillates

Hernández Gómez, Luis Fernando, Úbeda, Juan, Arévalo-Villena, María, Briones, Ana
Journal of the science of food and agriculture 2009 v.89 no.6 pp. 1018-1022
melons, Cucumis melo, maceration, seeds, fruit pulp, distillates, distilled spirits, liqueurs, color, odor compounds, odors, flavor, esters, alcohols
BACKGROUND: The object of this study was to macerate melon fruit (Cucumis melo, L.) in melon distillate to produce a liqueur that would possess the sensory attributes of the fruit. Chemical and sensory analysis was performed on the different spirits.RESULTS: Spirits macerated with melon pieces, seeds and placenta showed double the sugar concentration compared to spirits macerated with seeds and placenta only. Concentrations of esters and higher alcohols were also higher in the first macerated. Neither n-butanol nor ethyl butyrate were detected in any of the batches. The sensory analysis results (rank-order tests) did not disclose any significant differences among the spirit batches although maceration with seeds and placenta conferred a golden colour to the spirit that is popular in commercial products. All the batches can be grouped close together in the greenish yellow quadrant, though in the region closer to yellow. Liqueurs contained higher quantities of ethyl acetate than the macerated spirits.CONCLUSIONS: Macerated spirit with seeds and placenta was the most adequate for production on account of its deeper colour, its suitability for filtration, and its typical melon aroma, as well as its lower production costs. The acceptability of melon liqueur was similar to other spirits tasted.