Cachaça com identidade amazônica: avaliação sensorial do extrato da casca do fruto de Mouriri guianensis

Abstract

The present study aimed to evaluate the sensory acceptance of an alcoholic beverage colored and flavored with standardized powder from the bark of Criviri (Mouriri guianensis), a species native to Brazilian biomes. The research arose from the need to add value to cachaça, aligning it with the current demands for sustainable, natural products with regional identity. The development of the powder involved stages of collection, drying, and physical-chemical characterization, with a focus on sensory and functional properties. Sensory tests were performed with 50 volunteers, using hedonic and purchase intention scales, in addition to multivariate statistical analyses. The results indicated high sensory acceptance, mainly in the visual and palate attributes, due to the attractive color and pleasant flavor. However, some participants reported that the aroma and flavor of Criviri were barely perceptible in relation to the predominant flavor of cachaça, indicating the need for adjustments in the formulation. The analysis of purchase intention revealed that approximately 90% of the participants would buy the product, demonstrating its commercial viability. It is concluded that the use of Criviri powder is a promising alternative for the production of artisanal alcoholic beverages, combining innovation, sustainability and appreciation of biodiversity