Análisis de las características específicas del Licor de Pitaya

Abstract

This Masters' Thesis Defense is an experimental study for the determination of volatile compounds in Pitaya liquors, and serves as a continuation of a previous experimental study, in which the liquors’ elaboration methodology was determined using the different Pitaya varieties. The samples of the liquors obtained in that study will be analyzed in the present study. The Legislation applicable to liquors has been studied and there are no specific requirements regarding the volatile compounds content. It is expected that the results obtained in the liquors will be similar to cane distillate used in its elaboration. However, it is estimated that formation of these compounds may occur during the liquors’ maturation period, due to alterations and side reactions which have resulted in the liquors’ oxidation. The main goal is to determine the volatile compounds in the available liquors’ samples, as well as the analysis of the obtained results and the comparison with those obtained in the cane distillate used in the maceration. Volatile compounds were determined by gas chromatography. The alcohol content/alcoholic grade/degree of the liquors was also determined using the same technique. Finally, a statistical analysis of the results was carried out in order to study the behavior of the variables and their relation with the characteristics of liquors’ elaboration method.