Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorValim, M. F.
dc.creatorRouseff, R. L.
dc.creatorLin, J. M.
dc.date2014-05-20T15:22:38Z
dc.date2016-10-25T17:56:22Z
dc.date2014-05-20T15:22:38Z
dc.date2016-10-25T17:56:22Z
dc.date2003-02-12
dc.date.accessioned2017-04-05T23:37:48Z
dc.date.available2017-04-05T23:37:48Z
dc.identifierJournal of Agricultural and Food Chemistry. Washington: Amer Chemical Soc, v. 51, n. 4, p. 1010-1015, 2003.
dc.identifier0021-8561
dc.identifierhttp://hdl.handle.net/11449/33582
dc.identifierhttp://acervodigital.unesp.br/handle/11449/33582
dc.identifier10.1021/jf025738+
dc.identifierWOS:000182533200030
dc.identifierhttp://dx.doi.org/10.1021/jf025738+
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/877674
dc.descriptionCashew apple nectar is a secondary product from the production of cashew nuts and possesses an exotic tropical aroma. Aroma volatiles in pasteurized and reconstituted (from concentrate) Brazilian cashew apple nectars were determined using GC-MS and split, time-intensity GC-olfactometry (GC-O/GC-FID. Methional, (2)-1,5-octadien-3-one, (2)-2-nonenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, beta-damascenone, and delta-decalactone were identified for the first time in cashew apple products. These compounds plus butyric acid, ethyl 3-methylbutyrate, 2-methylbutyric acid, acetic acid, benzaldehyde, homofuraneol, (E)-2-nonenal, gamma-dodecalactone, and an unknown were the most intense aroma volatiles. Thirty-six aroma volatiles were detected in the reconstituted sample and 41 in the pasteurized sample. Thirty-four aroma active components were common to both samples. Ethyl 3-methylbutyrate and 2-methylbutyric acid were character impact compounds of cashew apple (warm, fruity, tropical, sweaty). Using GC-pFPD, 2-methyl-3-furanthiol and bis(2-methyl-3-furyl) disulfide were identified for the first time in cashew apple. Both were aroma active (meaty).
dc.languageeng
dc.publisherAmer Chemical Soc
dc.relationJournal of Agricultural and Food Chemistry
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectGC-O
dc.subjectcharacter impact compounds
dc.subjectethyl 3-methylbutyrate
dc.subject2-methylbutyric acid
dc.subjectpasteurization
dc.subjectsulfur volatiles
dc.titleGas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar
dc.typeOtro


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