Development of cocktails with modified texture through molecular mixology techniques

Abstract

The objective of this study was the development of cocktails prepared by molecular mixology techniques. For this purpose, standard recipes were formulated for each cocktail taking into account physicochemical characteristics of the products used, taking into account variables such as pH, total soluble solids, and alcohol concentration. Subsequently, a sensory analysis was performed to evaluate attributes such as flavor, color, aroma, and texture in three cocktail samples (Gin Fizz, Orgasmo, and Dulce Recuerdo). The results obtained reported that there were significant differences in the level of liking of all the samples in each attribute, finding that the Orgasmo cocktail had the highest score, followed by Dulce Recuerdo and with lower acceptability Gin Fizz.