This work described an experimental study for the flavoring of cachaça with aninfusion of jambu (Acmella oleracea) and the addition of three different types of honey: Uruçu Cinzenta (Melipona fascilulata), Uruçu Amarela (Melipona flavolineata) and honey from a stinging bee (Apis mellifera). ). To characterize the drinks, physical-chemical testswere carried out following the guidelines of the Manual of the Adolfo Lutz Institute and the Standard Operating Procedure (SOP) of the State University of Pará (UEPA), covering analyzes of pH, Brix degree, alcohol content, acidity and total sugars. The microbiological quality of the drink was evaluated according to the Standard Operating Procedure of the Institute of Veterinary Medicine (IMV), which included fungi counting, Coagulase Positive Staphylococcus and enterobacteria. And the sensory analysis was conducted withthe participation of 70 untrained volunteers, to identify sensory preferences and acceptance levels, in addition to collecting data on consumption behavior and purchase intention. The results demonstrated that all flavored drinks met the standards established by current legislation in relation to physical-chemical and microbiological aspects, guaranteeing thequality and safety of the final products. This study contributed to the understanding of the application of regional ingredients in the production of flavored alcoholic beverages, highlighting the importance of sensory analysis and compliance with regulatory standards for the development of innovative and safe products in the consumer market.
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