Artículos de revistas
Assessment Of Aroma Impact Compounds In A Cashew Apple-based Alcoholic Beverage By Gc-ms And Gc-olfactometry
Registro en:
Lwt - Food Science And Technology. , v. 39, n. 4, p. 372 - 377, 2006.
236438
10.1016/j.lwt.2005.02.006
2-s2.0-30144436874
Autor
Garruti D.S.
Franco M.R.B.
Da Silva M.A.A.P.
Janzantti N.S.
Alves G.L.
Institución
Resumen
The alcoholic fermentation of cashew apple juice has been investigated as an attempt to develop a novel alcoholic beverage, alternative to wine. The objective of this study was to determine the volatile compounds in this beverage and their role in the aroma. Compounds from the headspace were swept to a Porapak Q trap for 2 h by suction and eluted from the polymer with acetone, separated by HRGC and identified by GC-MS. Five experienced assessors evaluated the GC effluents in three replicates using Osme GC-olfactometry technique. Fermented, fruity and cashew were the beverage primary aroma descriptors. GC-MS and Osme analysis revealed that the esters methyl 3-methyl butyrate, ethyl 3-methyl butyrate, methyl butyrate, ethyl butyrate, trans-ethyl crotonate and methyl 3-methyl pentanoate were important to the sweet, fruity and cashew-like aroma of the beverage. The most unpleasant odor was due to 2-methyl butanoic acid, which was described as sweaty. © 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. 39 4 372 377 Acree, T.E., Arn, H., (2001) Flavornet: Gas Chromatography-olfactometry (GCO) of Natural Products, , http://www.flavornet.com, Home page: 10 October 2001 Damasio, M.H., Costell, E., Análisis sensorial descriptivo: Generación de descriptores y seleción de catadores (1991) Revista Agroquímica Y Tecnologia de Alimentos, 31 (2), pp. 165-178 Da Silva, M.A.A.P., Lundhal, D.S., McDaniel, M.R., The capability and psychophysics of Osme: A new GC-olfactometry technique (1994) Trends in Food Research, pp. 191-209. , H. Maarse D.G. van der Heij Elsevier Amsterdam Franco, M.R.B., Garruti, D.S., Da Silva, M.A.A.P., Time and solvent optimization for the trapping of the volatile compounds of cashew juice and wine by suction on Porapak Q (1998) Revista Cubana de Quimica, 10, pp. 273-274 Franco, M.R.B., Rodriguez-Amaya, D.B., Trapping of soursop (Annona muricata) juice volatiles on Porapak Q by suction (1983) Journal of the Science of Food and Agriculture, 34 (3), pp. 293-299 García-Jares, C., García-Martín, S., Cela-Torrijos, R., Analysis of some highly volatile compounds of wine by means of purge and cold trapping injector capillary gas chromatography. Application to the differentiation of Rias Baixas Spanish white wines (1995) Journal of Agricultural and Food Chemistry, 43 (3), pp. 764-768 Garruti, D.S., Franco, M.R.B., Da Silva, M.A.A.P., Janzantti, N.S., Alves, G.L., Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique (2003) Journal of the Science of Food and Agriculture, 83 (14), pp. 1455-1462 Jennings, W., Shibamoto, T., (1980) Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography, , Academic Press New York Maldonado, O., Rolz, C., De Cabrera, S.S., Wine and vinegar production from tropical fruits (1975) Journal of Food Science, 40 (2), pp. 262-265 McDaniel, M.R., Miranda-Lopez, R., Watson, B.T., Micheals, N.J., Libbey, L.M., Pinot noir aroma: A sensory/gas chromatographic approach (1990) Flavors and Off-flavors, pp. 23-26. , G. Charalambous Elsevier Amsterdam Medeiros, M.C., (1990) Contribuição Ao Estudo Da Fermentação Alcoólica Do Suco de Caju para Produção de Aguardente, 93p. , M.Sc. thesis. São Paulo: Unicamp Parro, A.C., Os alcoois superiores do sumo fermentado de caju (1971) Revista Ciência Agronômica, 4 (3), pp. 47-68 Shimoda, M., Shibamoto, T., Noble, A.C., Evaluation of headspace volatiles of Cabernet Sauvignon wines sampled by an on-column method (1993) Journal of Agricultural and Food Chemistry, 41 (10), pp. 1664-1668 Subba Rao, M.S., Scope for development of alcoholic beverage from cashew apple (1985) Acta Horticulture, 108, pp. 164-171 Williams, P.J., Strauss, C.R., Apparatus and procedure for reproducible, high-resolution gas chromatographic analysis of alcoholic beverage headspace volatiles (1977) Journal of the Institute of Brewing, 83 (4), pp. 213-219