Myrciaria dubia, Myrtaceae is known as camu-camu, stands out for its high content of vitamin
C and polyphenols. The aim of the study was to characterize and develop liqueurs of fresh
(dehydrated) and dehydrated (camu) camu-camu fruit. In partnership with DEVERAS
AMAZONIA, liqueurs were prepared using fresh fruit with cachaça (1: 1) and dehydrated fruit
(1: 4). The infusion was stirred every 24 hours for the first 5 days, followed by resting for a
further 15 days. At the end the infusions were filtered and syrup at 63 ° Brix was added. The
primary liquor was left to stand for a further 15 days followed by filtration and filling. For
liqueurs and fresh juice, pH, total acidity, alcohol content, soluble solids (Brix°), vitamin C
content, total polyphenols and fruit ripening index were analyzed. The volatile constituents of
the liqueur aroma were determined by gas chromatography coupled with mass spectrometry.
The pH, acidity (%), Brix ° and vitamin C (mg / 100mL) of fresh juice was 2.89; 1.93; 8.9 and
137.6 and for LFIN it was 3.05, 8.27, 40, 33.93 and for LFD it was 3.23, 13.53, 40, 36.27
respectively. The fruit ripening rate was 4.68%. Both liquors the alcohol content was adjusted
to 16 ° GL. The phenolic compound content of LFD was higher than that of LFIN. Α-Terpineol
stood out as a major constituent in both liqueurs. The drinks had a characteristic fruit flavor,
high bioactive compounds content and a pleasant taste.
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