Acca sellowiana: Physical-chemical-sensorial characterization and gastronomic potentialities

Abstract

The gastronomical use of wild and native foods has gained the attention of chefs around the world in the search for new flavors. To make use of such foods also helps in the preservation of local and native flora. Native plants should be reconsidered throughout their value chain, linking their socio-cultural importance, their health benefits and their economic advantages to local communities. Brazil has the richest flora in the world, with more than 56 thousand species of plants, corresponding to almost 20% of the world flora. The Atlantic Forest biome has around 20,000 plant species. Acca sellowiana is one of the native fruits of the highland region in southern Brazilian and it grows wild in the Atlantic Forest biome. The physical, chemical and sensory characteristics of four different cultivars of feijoa fruits are the focus of this study. In addition, this study evaluated the potential use of feijoa fruits in gastronomy. The oven drying technique and the osmotic dehydration method can provide potential gastronomic products with Acca sellowiana, that can become an important source of income for local families. Sensory analysis and culinary preparations have demonstrated that the wild feijoa fruits, via agroforestry production techniques, have a specific sensory niche since they imparts a ¨terroir¨ taste. The Helena feijoa cultivar presents stronger floral, sweet flavors than the other cultivars, and also is the largest in size and has the highest values for total soluble solids and a high pH. This study shows that there is a potential to develop new products with feijoa using the fruit, flower or leaves. The wide array of products developed with feijoa during the study such as chutney, sorbet, compote and spice powder, showed that gastronomy has an important role in maintaining local biodiversity while developing sustainable gastronomical products.