Vinegar from Anacardium othonianum Rizzini using submerged fermentation

Area of Science:

• Food Science
• Fermentation Technology
• Biotechnology

Background:

• Anacardium othonianum Rizzini is a native Cerrado fruit with underutilized potential.
• Limited research exists on producing vinegar from A. othonianum pulp.
• This study addresses the need for research into A. othonianum vinegar production.

Purpose of the Study:

• To investigate the submerged fermentation process for producing vinegar from A. othonianum Rizzini.
• To analyze the physicochemical and volatile compound profiles of the produced vinegar.
• To assess the sensory acceptance and willingness to pay for A. othonianum vinegar.

Main Methods:

• Submerged fermentation was employed for vinegar production.
• Analysis included density, alcohol content, proximal composition, pH, color, and volatile compounds.
• Sensory evaluation and willingness to pay assessments were conducted.

Main Results:

• Vinegar produced met European legislative standards.
• Key volatile compounds identified include acetic acid, ethanol, and acetaldehyde.
• High willingness to pay (74-86%) was observed, indicating consumer interest.

Conclusions:

• Vinegar production from A. othonianum Rizzini demonstrates significant potential for fruit valorization.
• This research provides the first report on volatile compounds and minerals in A. othonianum Rizzini slurry.
• Findings support future studies on A. othonianum vinegar applications in culinary uses and consumer perception.