Sensory Qualities of Coconut Water Vinegar as Influenced by Maturity Stages and Sugar-Yeast Ratio: Product Packaging and Labeling Evaluation

Abstract

Coconut water is the clear, naturally sweet liquid found inside young, green coconuts, known for being a refreshing, low-calorie, and electrolyte-rich beverage. It differs from coconut milk, which is a thicker product made from the grated flesh of mature coconuts.

This study assessed the influence of coconut maturity stages and sugar-to-yeast ratio on the sensory quality and commercial viability of coconut water vinegar. The research addresses the underutilization of coconut water by converting it into a high-value product through fermentation. A 3×4 factorial experiment arranged in a Randomized Complete Block Design (RCBD) was employed, testing three coconut maturity indices, young (3 to 4 months), rubber (5 to 6 months), and shaker (7 to 8 months), with four sugar-to-yeast ratio (from ½ cup sugar:1 teaspoon yeast to 2 cups sugar:4 teaspoon yeast). The vinegar was assessed through sensory evaluation (taste, aroma, color, appearance, texture, and general acceptability), physicochemical analyses (pH, Brix, and alcohol content), and preferential tests. Results revealed that both factors, including their interaction, significantly affected all sensory and chemical properties (p < 0.001). The combination of young coconut water with the highest sugar-to-yeast ratio (2 cups sugar:4 teaspoons yeast) produced the most favorable outcomes in terms of taste, aroma, clarity, acidity, and consumer acceptability. Treatments using shaker-stage coconut water also demonstrated high sensory scores due to its complex aromatic compounds. Furthermore, the return on investment (ROI) analysis indicated that the best-performing formulations are economically viable for small-scale production. The evaluation also revealed that coconut water vinegar exhibits excellent packaging and labeling quality, particularly in terms of container durability, environmental sustainability, and branding. However, minor improvements are recommended in container design, storage capacity, and the clarity of manufacturer and expiration date information. The findings presented the potential of converting leftover coconut water into a marketable, sustainable product with strong sensory appeal and economic value. This approach reduces agricultural waste and provides alternative livelihood opportunities for coconut farmers.