Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile and, sensory profiles, antioxidant activity and chemical characteristics

Abstract

Abstract Jabuticaba is a tasty Brazilian fruit, with high productivity and perishability, with a short period of consumption after harvest. For a better use of its production, an alternative is the production of derivatives, such as vinegar. This study aimed to determine the phenolic, volatile and, sensory profiles, antioxidant activity and chemical characteristics of vinegars produced with fruits, with and without peel, of Myrciaria cauliflora (Mart.) O. Berg and Myrciaria jaboticaba (Vell.) Berg. Four vinegars were obtained. Fourteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4-DHB, chlorogenic acid and, sinapic acid. The highest antioxidant activity was for M. jaboticaba vinegar, made with unpeeled fruits. For volatile compounds, 21 esters, 7 alcohols, 5 terpenes, 1 ketone, and, 1 vinylarene were identified. Sensory analysis showed similarities in terms of taste and differences in terms of odor between Jabuticaba vinegars and commercial vinegars. Phenolic compounds, acetic acid and, esters were the main chemical groups identified. Vinegars, in general, showed differences regarding the presence and absence of peels. The jabuticaba vinegars showed characteristics suitable for the product, and several important compounds for human health.