BACKGROUND Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry
Faced with changes in eating habits, consumers currently seek to enjoy moderate consumption of healthy food products that results in sensory pleasure. Here, our study aimed to evaluate the biochemical and physicochemical properties and sensory profile of craft beers produced in the Brazilian Midwest region. Our evaluation of the beverages revealed different physicochemical characteristics such as alcohol content, soluble solids, titratable acidity in citric acid, and dry extract percentage, with values ranging between 4.06-6.13%, 5.13-10.98 °Brix, 1.71-3.45%, and 3.38-7.99%, respectively. Moreover, the average density of the beverages was 0.9906 g/cm 3 . In addition, the antioxidant activity and total phenolic of the beverages ranged between 14.28-20.46 mMol of Trolox/100 mL and 74.84-108.45 mg/100 g, respectively. Phenolic compounds that are essential in human nutrition, such as epicatechin, catechin, gallic acid, p-coumaric acid, caffeic acid, ferulic acid, rutin, and kaempferol, were identified in the beverages. Regarding the sensory profile of the craft beers, the beers had an average acceptability index of 75.11% for appearance, 70.24% for aroma, 60.43% for flavor, and 73.53% for texture. Our study demonstrated a correlation between chemical composition and acceptability index of beer, indicating a preference for lighter colored, fuller, and less acidic beers.
The process of obtaining the brandy consists of adding yeast to the must to transform the sugar into alcohol, the same microorganism as the fermentation agent. This work aimed to produce brandy from fermented cashew juice and perform physical-chemical analyses. The following analyses of alcohol at 20 °C, pH, total acidity, fixed and volatile were performed, as well as the color parameters in the CIEL system, (L*) luminosity (black/white); (a*) coloring in the red/green region and; (b*) coloring in the yellow/blue range; (c*) Chromaticity is the ratio of a*/b*; (h*) saturation and color angle and; (G*) brightness of the measured color. According to the literature, the results obtained were for alcohol 38.2ºGL and pH 4.53, with an alcoholic degree of 38 to 54% in volume at 20 °C, and its optimum pH for brandy, which is between pH 4.0 and 5.0 at higher levels. The total (38.99) and fixed (3.19) acidity found in this study corroborate the literature regarding volatile acidity, 97.37 mg/100ml of anhydrous alcohol expressed as acetic acid. The L* value (52.59) in the brandy sample presented lighter colors because it was closer to white, as well as the low values of a*(-1.18) and b*(2.47) values evaluated. Chromaticity presented 2.14; chroma defines color intensity, assuming values close to zero for neutral colors (gray) and around 60 for vivid colors. The values obtained for H* were high, whose value obtained 115.51, which characterizes the color of yellow, where hue-angle indicates the saturation of the object's color, is the angle formed between a* and b*. Therefore, they follow the literature and Brazilian legislation based on the results obtained.
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