Avaliação do potencial tecnológico da Landolphia heudelotii para a produção de licor

Abstract

This study was developed in the context of promoting Mozambican wild fruits, whose exploitation is still limited. Among these species, Landolphia heudelotii stands out for its traditional use, characteristic aroma, and potential for the development of new products. This study aimed to evaluate the technological potential of this species for the production of liqueurs and to verify its physical-chemical and sensory parameters. This work was conducted at the Faculty of Veterinary Medicine of Eduardo Mondlane University between March and November 2025, and the physical-chemical analyses were performed at the Food Hygiene and Technology Laboratory and Swisslab in Maputo. Three formulations (F1, F2 and F3) were produced, varying the quantities of ingredients (pulp; water; sugar; alcohol and flavourings - green anise and peppermint). Formulation F1 did not contain flavouring, while formulations F2 and F3 included 0.8% green anise and peppermint. Laboratory analyses evaluated pH, titratable acidity, soluble solids, relative density and alcohol content, and sensory evaluation was performed with 46 participants, who analysed colour, aroma and flavour through acceptance tests (9-point hedonic scale) and purchase intention tests (5-point scale). The three formulations were acidic, with pH values of 3.06 (F1), 3.57 (F2) and 3.52 (F3), and titratable acidity of 0.97 g/100 mL (F1) and 0.70 g/100 mL (F2 and F3). Soluble solids ranged from 33 (F3) to 38 (F2) and 37 (F1) °Brix, and alcohol content ranged from 16% (F1) to 20.5 (F2) and 27.6% F3 (v/v). The relative density showed decreasing values of (F1) with 1.13, (F2) 1.11 and (F3) 1.07. Sensory evaluation indicated a greater preference for formulation F1 in the aroma and flavour attributes, while F3 showed the best acceptance in the colour attribute. In terms of purchase intention, F1 also stood out as the most appreciated formulation. The fruit has characteristics suitable for the production of artisanal liqueur of technological quality, with satisfactory physical-chemical stability. The use of this species has proven to be a promising alternative for the diversification of the artisanal beverage sector in Mozambique, contributing to the sustainable use of wild fruits and the enhancement of local biodiversity in rural communities