Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GGMS and GC-olfactometry

dc.creatorGarruti, DS
dc.creatorFranco, MRB
dc.creatorAparecida, M
dc.creatorda Silva, AP
dc.creatorJanzantti, NS
dc.creatorAlves, GL
dc.date2006
dc.date2014-11-16T19:23:00Z
dc.date2015-11-26T16:24:58Z
dc.date2014-11-16T19:23:00Z
dc.date2015-11-26T16:24:58Z
dc.date.accessioned2018-03-28T23:05:47Z
dc.date.available2018-03-28T23:05:47Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 39, n. 4, n. 373, n. 378, 2006.
dc.identifier0023-6438
dc.identifierWOS:000235743800008
dc.identifier10.1016/j.lwt.2005.02.006
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/54969
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/54969
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/54969
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1268530
dc.descriptionThe 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, trails-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. (C) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
dc.description39
dc.description4
dc.description373
dc.description378
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationLwt-food Science And Technology
dc.relationLWT-Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectvolatile compounds
dc.subjectflavor
dc.subjectannacardium occidentale
dc.subjectcashew wine
dc.subjectdynamic headspace
dc.subjectGC-olfactometry
dc.subjectGC-mass spectrometry
dc.subjectHeadspace Volatiles
dc.subjectWines
dc.titleAssessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GGMS and GC-olfactometry
dc.typeArtículos de revistas


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