Hydroalcoholic extracts of Psidium cattleianum Afzel. ex Sabine for liqueur production: influence of different fruit harvesting points on phytochemical, volatile, and sensory profiles, antioxidant activity and physical characteristics

Araçá (Psidium cattleianum Afzel. ex Sabine)is a tasty Brazilian fruit that can be used in the production of alcoholic beverages, such as liqueur. This study aimed to determine the phenolic, volatile, and sensory profiles, antioxidant activity and physical characteristics of hydroalcoholic extracts of Araçá, red variety, from different harvest points (unripe, ripe and, senescent fruits). For the elaboration of the extracts, Cachaça (Brazilian spirit)was used. Fifteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4-DHB, chlorogenic acid, sinapic acid, catechin, epicatechin, isoquercetrin, and quercetin. The highest antioxidant activity was for hydroalcoholic extract of unripe fruits. In the hydroalcoholic extracts, 53 volatile compounds were identified, being them: alcohols, esters, terpenes, ketones, aldehydes, and others compounds. In cachaça, 20 compounds were detected, mostly esters. For taste, senescent fruit extract differed from unripe fruit extract. The physical characteristics of the hydroalcoholic extracts were consistent with the fruit harvesting points. Hydroalcoholic extracts showed similar aroma profiles compared to Cachaça. The liqueurs, produced with the hydroalcoholic extracts of Araçá, red variety, can be a promising alternative for obtaining beverages with important compounds for human health.