Technical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juice

Spirits play an important role in modern society due to their cultural, social, and economic impact in different countries. This study aims to create an orange-flavored Agricole rum made with sugar cane sub-products and flavored with Citrus sinensis using different raw materials and flavoring methods. Once a product was chosen, its commercial viability was evaluated through a business plan. The samples of rum were created in a factorial 22 experimental design where the number of raw materials (panela and sugar cane juice) and a flavoring method (stripping and infusion) was varied. The samples were compared with commercial brands through a taste sensing system TS-5000Z to aim for statistical similarities in some flavor aspects. As a result, it was found that a 50% panela and 50% sugar cane juice flavored through a stripping distillation was the sample that will have the biggest impact. The business plan showed an excellent perspective and approximation...

• Autores: Aldana Heredia, Juan Felipe; Caicedo Nárvaez, Santiago
• Tipo de recurso: Trabajo de grado de pregrado
• Fecha de publicación: 2021
• Institución: Universidad de los Andes
• Repositorio: Séneca: repositorio Uniandes
• Idioma: eng
• OAI Identifier: oai:repositorio.uniandes.edu.co:1992/51639
• Acceso en línea: http://hdl.handle.net/1992/51639
• Palabra clave: Bebidas alcohólicas; Caña de azúcar; Naranjas; Ron; Aromatizantes; Ingeniería
• Rights: openAccess
• License: http://creativecommons.org/licenses/by-nc-nd/4.0/