Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.)

dc.creatorSampaio, KD
dc.creatorBiasoto, ACT
dc.creatorMarques, EJN
dc.creatorBatista, EAC
dc.creatorda Silva, MAAP
dc.date2013
dc.dateAPR
dc.date2014-08-01T18:29:46Z
dc.date2015-11-26T18:04:59Z
dc.date2014-08-01T18:29:46Z
dc.date2015-11-26T18:04:59Z
dc.date.accessioned2018-03-29T00:47:13Z
dc.date.available2018-03-29T00:47:13Z
dc.identifierFood Research International. Elsevier Science Bv, v. 51, n. 1, n. 335, n. 343, 2013.
dc.identifier0963-9969
dc.identifierWOS:000316843100042
dc.identifier10.1016/j.foodres.2012.12.030
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79706
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/79706
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1293004
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a thermal-siphon type evaporator, operating in a closed system at 700 mm Hg. The water and volatiles evaporated during concentration were recovered by condensation, generating five condensates: the first was obtained during the concentration of the juice from 10.6 degrees Brix (fresh juice) to 12 degrees Brix, the second from 10.6 to 14 degrees Brix, the third from 10.6 to 19 degrees Brix, the fourth from 10.6 to 28 degrees Brix and the fifth from 10.6 to 40 degrees Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70 mm Hg) to a Porapak Q (TM) trap for 2 h, eluted with 300 mu L. of acetone, identified by GC-MS and quantified by external standardization. Trained judges rated the intensity of the cashew apple aroma perceived in the condensates using a 9 cm scale. The major classes of volatiles present in the condensates were esters (similar to 90% of the total mass of volatiles), followed by aldehydes (similar to 6%) and alcohols (similar to 3%). In the first condensate the ester (580.3 mu g L-1), aldehyde (39.3 mu g L-1) and alcohol (23.5 mu g L-1) concentrations were higher than in the remaining condensates, suggesting that a more efficient recovery of the volatiles important to the cashew apple aroma and flavor could be obtained when the beverage was concentrated from 10.6 to approximately 12 degrees Brix, namely, by condensing the first 23% of the water evaporated off from the juice. The power function was the kinetic model that best fitted the recovery of the esters, aldehydes and alcohols. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description51
dc.description1
dc.description335
dc.description343
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCAPES [AUX-PE-PNPD-1470/2008, PNPD99082]
dc.descriptionFAPESP [2008/55986-0]
dc.descriptionCNPq [476588/2008-1, 302009/2009-4]
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFood Research International
dc.relationFood Res. Int.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectVolatile compounds
dc.subjectCashew apple
dc.subjectAroma recovery
dc.subjectJuice concentration
dc.subjectGC-olfactometry
dc.subjectGas chromatography-mass spectrometry
dc.subjectGas-chromatography-olfactometry
dc.subjectMass-spectrometry
dc.subjectFruit Juices
dc.subjectOsme
dc.subjectSystem
dc.titleDynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.)
dc.typeArtículos de revistas


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