Chemical properties of Fermented Sapindaceae vinegar Antioxidant Activity and Sensory Evaluation

Abstract

The purpose of this study was to examine the chemical properties, antioxidant activities, and sensory test of a two-stage fermented vinegar produced from three Sapindaceae families, namely Lychee (Litchi chinensis), which divided into four cultivars (Chakraphat, Hong-Huay, Thai-Cho, and Ohia). Rambutan (Nephelium lappaceum) and Longan (Dimocarpus longan). Alcoholic fermentation was produced using Saccharomyces cerevisiae and acetous fermentation was produced using Acetobacter pasteurianus. In the samples during the alcoholic fermentation, the glucose and fructose contents decreased continuously and the contents of alcohol increased at the end of the fermentation process. The result showed the lychee wine produced from Ohia cultivar exhibited the highest content of alcohol (12.34±0.09% (v/v)) and exhibited the highest content of acetic acid in the acetous fermentation (3.79±0.00% (v/v)), while Longan exhibited the highest content of the antioxidant activity and total phenolic content (87.33±0.00mg/mL and 52.54±0.57mg/L). The 9-point hedonic scale showed that the drinking vinegar produced from Rambutan exhibited the highest overall acceptability (7.70±1.62), which indicated the very much pleasant level of the vinegar preference of the consumers.