Scientific name: Spondias mombin

1. ORGANOLEPTIC CHARACTERISTICS

Appearance: Homogeneous liquid
Color: Characteristic Yellow
Flavor: Characteristic
Aroma: Characteristic

2. PHYSICAL AND CHEMICAL CHARACTERISTICS

Brix (Corrected): 9.40 to 12.00
Acidity (% Citric Acid w / w): 0.90 to 1.90
Ratio: 4,90 to 13,35
pH: 2,30 to 3,60
Pulp: (% v / v): 45.00 to 90.00
Flavor: 36 to 37
Defect: 18 to 20

3. MICROBIOLOGY

Total Count (cfu / g) max: 1000
Count Moulds / Yeast Count (cfu / g) max: 100
Coliforms: Absent

4. STORAGE AND SHELF LIFE

Storage: -12°C to -18°C
Shelf Life: 24 months