MANUFACTURE OF BANANA FLAVORED LIQUEURS FABRICATION DES LIQUEURS A SAVEUR DE BANANES

Abstract

The aim of this study was the obtention of banana flavored liqueurs aromatized with different natural ingredients. For this, different maceration types were compared: maceration of fruit in alcohol (group A), maceration of fruit in sugar (group B) and maceration of fruits in alcohol - sugar mixture (group C). In this work, we also studied the influence of: the variation of the concentration of sugar used for liqueurs (10 % sugar - common liqueurs - and 40 % sugar – fine liqueurs), the variation of the maceration time (7 days and 42 days) and of the addition of different natural ingredients on the liquour flavor. All the liquors were evaluated by a sensory analysis. Performing this study we were able to put in evidence some herbs that can give harmony to the taste of the liquor and can highlight the banana flavor.

Keywords

• flavored liquor
• herbs
• maceration
• over ripe bananas
• sensory analysis