Abstract
Wood apple (Limonia acidissima), a characteristic fruit of Tra Vinh province, is rich in phenolic compounds, tannins, vitamin C, and other bioactive constituents. This study evaluates the effects of vacuum concentration time on the quality attributes of wood apple syrup. As concentration time increased from 10 to 25 minutes, water activity decreased (from 0.9078 to 0.8876) and vitamin C content declined (from 172.07 to 144.99 mg/100 mL), while total sugar (from 97.82 to 109.37 g/100 mL), total phenolic content (from 212.37 to 275.88 mg GAE/L), and tannin content (from 270.90 to 346.43 µg/mL) increased. Sensory evaluation indicated that the sample concentrated for 20 minutes achieved the highest overall acceptance, exhibiting desirable color, texture, aroma, and characteristic flavor. Under the examined conditions (70°C, 600 mmHg), a concentration time of 20 minutes yielded the most favorable balance of physicochemical and sensory qualities, suggesting an optimal processing parameter for wood apple syrup production.