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Açaí is a widely consumed fruit that has economic, social and cultural importance in the Amazon. Because it is nutritious, one of the few ways to preserve its anthocyanin group, which is responsible for many health benefits, is to prepare liqueurs based on this fruit. The present work sought to evaluate the acai liquor physically-chemically and sensorially. As a descriptive-quantitative study, two brands of açaí liquor were purchased at the public fair of Ver-o-Peso, in Belém do Pará, these brands being called A and B. The volatile content found was 75.35 % (A) and 81.50% (B), the total soluble solids content was 33.19o Brix (A) and 22.16o Brix (B). While a pH of 3.80 (A) and 4.61 was obtained and the electrical conductivity was 0.24 mS / cm (A) and 0.25 mS / cm (B). The density was 1.06 kg / m3 (A) and 1.03 kg / m3 (B) and the viscosity remained between 39.23 cSt (A) and 35.61 (B). When applying the statistical techniques of ACP and AHA to the parameters that showed a significant difference, according to Student's t test (p <0.05), it was observed that the marks were distinguished in 100%. Through the sensorial analysis it was verified the preference for the mark B, however through the statistical analysis it was verified that this preference was not significant.

Estudo físico-químico, quimiométrico e sensorial de licor de açaí produzido em Belém do Pará