African black olive (Canarium schweinfurthii Engl , Family, Burseraceae),a neglected indigenous wild fruit tree growing in Sub Saharan Africa, produces purplish to blackish coloured fruits. These fleshy nutritious fruits, rich in phenolic compounds including anthocyanins, have been eaten as a snack with no value addition. This study evaluated the chemical and sensory attributes of wine formulated with C. schweinfurthii fruits. The formulation of the wine was conducted using standard methods for wine production using pulp concentrations of 20oB, 22oB, 24oB, 26oB. Chemical characteristics of the wine were determine using analytical standard methods while sensory evaluations were conducted using a trained panel of tasters based on hedonic scale assessment (1- dislike extremely - 9 like extremely). The pH, titratable acidity, total dissolved solids and alcohol content of the wine formulations ranged from 4.103 - 4.187, 0.253±0.004 - 0.279±0. 005, 7.0 ±0.0 - 10.5±0.0 and 13.2 ±1.0 -16.0±0.0% respectively. The bioactive components i.e., total phenols, total tannins and total flavonoids ranged from 26.96 ±0.82- 29.25±0.78mg/100ml Garlic Acid Equivalent (GAE), 14.90 ±0.71- 24.96±0.78mg/100ml GAE and 2.56±0.50-14.51±0.99 mg/100ml Quercetin Equivalent (QE) respectively. Sensory evaluation showed scores in ranges for appearance (6.4±1.43-7.1±1.35), colour (6.3±1.32-7.1±1.23), flavor (5.9±1.53-7.1±1.48), clarity (7.0±1.62- 7.2±0.98), aroma (7.0±1.62-7.2±0.98), taste (5.4±1.75-7.6±1.07), mouth feel (5.8±1.75-7.7±1.05) and general appearance (6.0±1.61- .5±1.20). The formulation that was reported to be the most preferred was 26oB, and the reason considered to buy it was mostly taste (82.9%), flavor (72.7%) and aroma (60.0%). Further sensory evaluation of the preferred formulation with another wine product in the market with similar colour attributes showed no significant differences (p≤0.05) in their flavour, aroma, taste, mouth feel and general acceptance, and reason the tasting panel would consider to buy it over the market product was its taste. Generally, there were significant differences (P≤0.05) in the chemical characteristics and sensory scores of the different formulations. Canarium schweinfurthii wine has high alcohol content, bioactive compounds and unique taste that is acceptable to consumers. There is need to characterize the bioactive and sensory compounds that contribute to C schweinfurthii wine unique taste and flavour.

Chemical characterization and sensory evaluation of wine formulated with African black olive (Canarium schweinfurthii Engl) fruits

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