Formulation and Sensory Profiling of Mahua Based Liquor with Natural Flavour Infusion

Abstract

Mahua (Madhuca longifolia) is an important forest resource traditionally used by tribal communities in India for the preparation of indigenous alcoholic beverages. Mahua flowers are rich in natural fermentable sugars, minerals, vitamins, and bioactive compounds, making them highly suitable for fermentation and alcohol production. The present study focused on the formulation and sensory profiling of Mahua-based liquor infused with natural fennel flavour using controlled fermentation and distillation techniques. The objective of the research was to improve the sensory quality, flavour profile, and overall acceptability of traditional Mahua liquor. Six different formulations were prepared using varying concentrations of Mahua flowers, fennel seeds, sugar, and water. Fermentation was carried out under controlled temperature conditions for 7–10 days, followed by distillation using a laboratory distillation unit. Sensory evaluation was conducted using a 9-point hedonic scale based on parameters such as taste, aroma, colour, mouthfeel, appearance, and overall acceptability. Physicochemical properties including alcohol content, methanol concentration, pH, acidity, total sugar, and total dissolved solids were also analyzed. Microbial analysis was performed to evaluate product safety and shelf stability. The results indicated that natural fennel flavour infusion significantly improved the aroma and flavour characteristics of Mahua liquor. Among all formulations, Trial 5 showed the highest sensory acceptance with balanced sweetness, pleasant aroma, smooth mouthfeel, and acceptable alcohol concentration. commercial potential.

Introduction

The study focuses on developing and evaluating Mahua-based traditional alcoholic beverage enhanced with natural fennel (Foeniculum vulgare) flavor. Mahua flowers (Madhuca longifolia), rich in fermentable sugars and bioactive compounds, have long been used by tribal communities in India to produce fermented liquor through traditional spontaneous fermentation and distillation. However, conventional methods often result in inconsistent quality, contamination risks, and unsafe levels of compounds like methanol, highlighting the need for scientific standardization.

The research aims to improve Mahua liquor by controlling fermentation and adding fennel seeds to enhance flavor, aroma, and overall sensory quality. The fermentation process involves converting sugars in Mahua flowers into alcohol over 5–7 days using natural microbes, followed by distillation. Fennel is used as a natural flavoring agent due to its aromatic and medicinal properties.

Materials used include Mahua flowers, fennel seeds, sugar, and water, with laboratory equipment for fermentation, distillation, and analysis. The study evaluates the product using sensory analysis (taste, aroma, appearance, etc.), physicochemical tests (pH, alcohol content, sugar, methanol, acidity, TDS), and proximate analysis methods.

Results show that the final product achieved 32.5% alcohol content, pH 4.25, low sugar content, controlled acidity, and measurable methanol levels (85 mg/L), along with acceptable sensory qualities. Overall, the study demonstrates that standardized fermentation and natural flavor infusion can improve the quality,

Conclusion

Mahua brandy is a traditional alcoholic beverage prepared by fermentation and distillation of mahua flowers (Madhuca longifolia), which are rich in natural fermentable sugars and impart a characteristic aroma and flavor to the product. In the present study, different trials were conducted to standardize the formulation, and among them Trial Number 5 was found to be the best, showing an alcohol content of 32.5% and a pH of 4.25, Methanol Content of 85mg/L, Total sugar of 0.24 g, Acidity (Acetic Acid) content 0.042 %, and Total Dissolved Solids 215 mg/L, which are within acceptable limits for brandy. The balanced alcohol concentration and suitable acidity contributed to better stability and sensory quality. Sensory evaluation further confirmed that the mahua brandy from Trial 5 was acceptable for consumption, indicating its good overall quality and consumer acceptability. Physicochemical analysis revealed that the developed product possessed suitable alcohol content, safe methanol levels, proper acidity, and satisfactory microbial stability. The use of natural flavour infusion enhanced the quality and market potential of traditional Mahua liquor while maintaining its cultural identity.

References

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Copyright

Copyright © 2026 Ajay Durge, Dr. Prashant Watkar, Harshal Shende, Harsh Chaple, Abhishek Meshram. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.