Incorporación de tres ingredientes autóctonos del Ecuador: Ovo, taxo y capulí en la mixología

The present study aligns with the growing trend of revaluing native ingredients in Ecuadorian mixology, aiming to innovate in signature cocktails through the use of ovo (Spondias purpurea), taxo (Passiflora tripartita), and capulí (Prunus salicifolia). Despite Ecuador's rich gastronomic heritage, these ingredients have been little explored in mixology due to a lack of knowledge about their properties and their limited availability in the market. The general objective was to develop and evaluate a proposal for signature cocktails featuring these ingredients, highlighting their gastronomic and cultural value. The research adopted a mixed-method approach, combining both quantitative and qualitative methods. Six cocktails were designed through experimental trials, applying flavor harmonization principles and techniques such as maceration and infusion. Sensory evaluation was conducted with mixology experts and consumers, using structured surveys and interviews to assess the acceptance of the proposed cocktails. The results indicated that cocktails made with taxo liqueur were the most appreciated due to their aromatic profile and balance. However, in the case of cocktails made with ovo and capulí liqueurs, challenges were identified regarding the perception of their distinctive notes, requiring adjustments in the selection of modifying ingredients. Additionally, the importance of enhancing visual presentation was highlighted to reinforce the identity of each cocktail. It is concluded that the integration of these ingredients into signature mixology is viable and contributes to Ecuadorian gastronomic identity, provided that appropriate techniques are applied to balance flavors and optimize combinations with complementary ingredients.

• Váldodahkki: Serrano Mármol, Joel Alexander (author)
• Materiálatiipa: bachelorThesis
• Almmustuhtton: 2025
• Fáttát: mixología, Ingredientes autóctonos, coctelería de autor, evaluación sensorial, identidad gastronómica
• Liŋkkat: https://repositorio.puce.edu.ec/handle/123456789/45555