Characterization and volatile profile of passion fruit spirit

Abstract

The production of fruit distillates is still considered a new concept, with not many studies yet published in this subject, namely regarding the use and direct exploitation of fruits. In Brazil, a country rich in species with unique characteristics, this market niche is an alternative for aggregating high sensorial and economic value to the alcoholic beverage industry. The present work was mainly aimed at using passion fruit, a fruit largely produced and accepted in the country, for developing a new fruit spirit. The passion fruits were selected and pulped, with the pulp being submitted to physicochemical characterization and subsequently to fermentation and distillation. The final product was then analysed according to the Brazilian norms and in terms of aromatic compounds. The passion fruit spirit exhibited good results in terms of its composition, with compounds such as furfural, methanol and minimum acidity being according to the limits established by the Brazilian Ministry of Agriculture, Livestock and Supply (MAPA). Regarding aromatic compounds, 25 compounds were identified, with three of these being present in higher percentages. Besides extending the references on the production of fruit spirits, the present study discusses the perspective of using passion fruit for the production of alcoholic beverages.