Comparative evaluation of natural vinegar produced from mature coconut water and coconut inflorescence sap

The investigation aimed to compare the natural vinegar produced from mature coconut water and partially fermented coconut inflorescence sap. pH, total soluble solids and titratable acidity of the coconut water and inflorescence sap were 5.30±0.1, 2.40±0.3ºB and 0.3 ±0.1% and 5.27±0.06, 12.17±0.06 ºB and 0.62±0.1% respectively. Total soluble solids of mature coconut water was increased to 10ºB by incorporating refined sugar (12%). Significant influence (P< 0.05) of the two substrates and the period of storage on the qualitative attributes were observed. Results showed a clear evidence of dominance of alcoholic fermentation in the mature coconut water during the initial 10 days of fermentation. However, in the later stages, acetic acid fermentation in the sap was faster and the concentration of acid produced in sap based vinegar was significantly higher than mature coconut water (5.87% and 4.20% respectively). Total sugar dropped steadily, while reducing sugar increased constantly but quickly decreased after 10 days in both the cases.