Proporción de pulpa de chirimoya y características sensoriales de un licor crema artesanal: estudio piloto con un panel académico

Cherimoya (Annona cherimola Mill.) has a sweet, aromatic, naturally creamy profile that supports its use in beverages. This pilot study explored how three amounts of pasteurized pulp (300, 260, and 220 g) affected the sensory characteristics of an artisanal cream liqueur, keeping the 40% (v/v) vodka and main dairy ingredients constant. An academic panel of 11 gastronomy faculty and students, without product-specific sensory training, evaluated the three formulations on a five-point scale. Given the ordinal data and repeated-measures design, we analyzed each attribute with the Friedman test, using Kendall's W as the effect-size measure. No attribute showed statistically significant differences (p > 0.05); for overall acceptance, χ²F(2) = 0.40, p = 0.819, and W = 0.018. With n = 11, only W ≥ 0.27 would have reached significance; thus, the design lacked power to detect small effects, and non-significance is not evidence of equivalence among formulations. Descriptively, the formulation with the most pulp showed the highest cherimoya aroma, and the one with the least pulp the highest proportion of "liked very much" responses; these trends are hypotheses for a confirmatory study. Final alcohol content, raw-material physicochemical characterization, final yield, and microbiological quality were not determined, so results are exploratory and limited to the panel evaluated