Análise sensorial de licor de goiaba branca (Psidium guajava L.)

Guava (Psidium guajavaL.) is a tropical fruit rich in vitamin C, fiber, and antioxidants, widely used for food purposes, such as in the production of guava paste, juices, and sweets. Additionally, the artisanal production of liqueurs from this fruit stands out, and it can be a viable alternative for income generation using an accessible technological method. The study aimed to evaluate the sensory acceptance of different guava liqueur formulations by a group of consumers, seeking to identify the characteristics that most influence preference and purchase intention. The experimental design used was completely randomized (CRD), with three treatments (liqueur dilutions) and fifty replications (number of tasters). The software SigmaPlot 1.0 was used for statistical data analysis, applying the Kruskal-Wallis test. There was a preference for the formulation with 20% alcohol content, especially among women. Acidity and visual appearance were the most valued attributes. These results contribute to understanding consumer behavior and can guide the development of new guava liqueur products.