Artículos de revistas
Comparison Of Techniques For The Isolation Of Volatiles From Cashew Apple Juice
Registro en:
Journal Of The Science Of Food And Agriculture. John Wiley And Sons Ltd, v. 95, n. 2, p. 299 - 312, 2015.
225142
10.1002/jsfa.6718
2-s2.0-84918808059
Autor
Sampaio K.L.
Biasoto A.C.T.
Da Silva M.A.A.P.
Institución
Resumen
Background: The aim of this study was to compare the performance of the following techniques on the isolation of volatiles of importance for the aroma/flavor of fresh cashew apple juice: dynamic headspace analysis using PorapakQ® as trap, solvent extraction with and without further concentration of the isolate, and solid-phase microextraction (fiber DVB/CAR/PDMS). Results: A total of 181 compounds were identified, from which 44 were esters, 20 terpenes, 19 alcohols, 17 hydrocarbons, 15 ketones, 14 aldehydes, among others. Sensory evaluation of the gas chromatography effluents revealed esters (n = 24) and terpenes (n = 10) as the most important aroma compounds. Conclusion: The four techniques were efficient in isolating esters, a chemical class of high impact in the cashew aroma/flavor. 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