Aroma Compounds Derived From The Thermal Degradation Of Carotenoids In A Cashew Apple Juice Model

The thermal degradation of carotenoids in cashew apple (Anacardium occidentale L.) juice leads to changes in the beverage colour, and possibly in the aroma and flavour, although the latter hypothesis has not yet been properly investigated. Thus the objective of this study was to investigate the formation of odour active volatiles derived from the thermal degradation of carotenoids in a cashew apple juice model. A carotenoid extract in an acidic aqueous medium was submitted to 60 and 90. °C for 1 and 2. h. The non-volatile compounds were identified by high performance liquid chromatography coupled with a photodiode array and mass spectrometry detectors (HPLC-PDA). The volatiles were isolated by headspace-solid phase micro-extraction, separated by gas chromatography, identified by mass spectrometry (SPME-GC-MS) and their odour significance assessed by GC-Olfactometry. Thirty-three odour active volatiles were identified in the heated system, amongst which 1,2,3,5-tetramethylbenzene, naphthalene and p-xylene. The results indicated that the volatiles formed from the thermal degradation of the carotenoids influence the aroma and flavour of thermally processed cashew apple products. © 2013 Elsevier Ltd.56108114Assunção, R.B., Mercadante, A.Z., Carotenoids and ascorbic acid from cashew apple (Anacardium occidentale L.): Variety and geographic effects (2003) Food Chemistry, 81, pp. 495-502Bicalho, B., Pereira, A.S., Aquino Neto, F.R., Pinto, A.C., Rezende, C.M., Application of high-temperature gas chromatography-mass spectrometry to the investigation of glycosidically bound components related to cashew apple (Anacardium occidentale L, Var. nanum) volatiles (2000) Journal of Agricultural and Food Chemistry, 48, pp. 1167-1174Day, C.W., Erdman, G.J., Ionene: A thermal degradation product of β-carotene (1963) Science, 141, pp. 808-808Da Silva, M.A.A.P., Lundhal, D.S., McDaniel, M.R., The capability and psychophysics of Osme: a new CG-Olfactometry technique (1994) Trends in flavor research, pp. 191-209. , Elsevier Science Publishers, Amsterdam, H. Maarse, D.G. Van der Heij (Eds.)De Rosso, V.V., Mercadante, A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits (2007) Journal of Agricultural and Food Chemistry, 55, pp. 5062-5072Garruti, D.S., Franco, M.R.B., Da Silva, M.A.A.P., Janzantti, N.S., Alves, G.A., Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by Osme Gas Chromatography/Olfactometry technique (2003) Journal of the Science of Food and Agriculture, 83, pp. 1455-1462Garruti, D.S., Franco, M.R.B., Da Silva, M.A.A.P., Janzantti, N.S., Alves, G.A., Assessment of aroma impact compounds in a cashew Apple-based alcoholic beverage by GC-MS and GC-Olfactometry (2006) LWT- Food Science and Technology, 39, pp. 373-378Ishiwatari, M., Thermal-reaction of β-carotene. Part 2. Pyrolysis in the presence of kaolinite (1981) Journal of Analytical and Applied Pyrolysis, 2, pp. 339-351Kanasawud, P., Crouzet, J.C., Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium. 1. β-carotene degradation (1990) Journal of Agricultural and Food Chemistry, 38, pp. 237-243Kuhn, R., Winterstein, A., Thermic breakdown of carotin colour substances (1932) Berichte der Deutschen Chemischen Gesellschaft, 65, pp. 1873-1880Lachenmeier, D.W., Kuballa, T., Reusch, H., Sproll, C., Kersting, M., Alexy, U., Benzene in infant carrot juice: Further insight into formation mechanism and risk assessment including consumption data form the Donald study (2010) Food and Chemical Toxicology, 48, pp. 291-297Maciel, M.I., Hansen, T.J., Aldinger, S.B., Labows, J.N., Flavor chemistry of cashew apple juice (1986) Journal of Agricultural and Food Chemistry, 34, pp. 923-927Mader, I., β-Carotene: Thermal degradation (1964) Science, 144, pp. 533-534McDaniel, M.R., Miranda-Lopez, B.T., Watson, M., Libbey, L.M., Pinot Noir aroma: A sensory/gas chromatographic approach (1990) Flavors and off-flavors, pp. 23-36. , Elsevier Science Publishers, Amsterdam, G. Charalambous (Ed.)Miranda-Lopez, R., Libbey, B.T., Watson, M., McDaniel, M.R., Identification of additional odor-active compounds in Pinot Noir wines (1992) American Journal of Enology and Viticulture, 43, pp. 90-92Onyewu, P.N., Daun, H., Ho, C.T., Formation of two thermal degradation products of β-carotene (1982) Journal of Agricultural and Food Chemistry, 30, pp. 1147-1151Rios, J.J., Fernández-García, E., Mínguez-Mosquera, M.I., Pérez-Gálvez, A., Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins (2008) Food Chemistry, 106, pp. 1145-1153Sampaio, K.L., Garruti, D.S., Franco, M.R.B., Janzantti, N.S., Da Silva, M.A.A.P., Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L) juice during concentration (2011) Journal of the Science of Food and Agriculture, 91, pp. 1801-1809Scotter, M., Characterization of the coloured thermal degradation products of bixin from annatto and a revised mechanism for their formation (1995) Food Chemistry, 53, pp. 177-185Scotter, M., Wilsson, L.A., Appleton, G.P., Castle, L., Analysis of annatto (Bixa orellana) food coloring formulations. 2. Determination of aromatic hydrocarbon thermal degradation products by gas chromatography (2000) Journal of Agricultural and Food Chemistry, 48, pp. 484-488Ueno, T., Masuda, H., Ho, C., Formation mechanism of p-methylacetophenone from citral via a tert-alkoxy radical intermediate (2004) Journal of Agricultural and Food Chemistry, 52, pp. 5677-5684Valim, M.F., Rouseff, R.L., Lin, J., Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar (2003) Journal of Agricultural and Food Chemistry, 51, pp. 1010-1015Zepka, L.Q., Borsarelli, C.D., Da Silva, M.A.A.P., Mercadante, A.Z., Thermal degradation kinetics of carotenoids in a cashew apple juice model and its impact on the system color (2009) Journal of Agricultural and Food Chemistry, 57, pp. 7841-7845Zepka, L.Q., Mercadante, A.Z., Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice (2009) Food Chemistry, 117, pp. 28-34Acree, T.E., Arn, H., Flavornet: Gas chromatography-olfactometry (CGO) of natural products, , http://www.nysaes.cornell.edu/flavornet, Retrieved April 12, 2010, fro

Virtual Environment in Construction and Maintenance of Buildings

International audienceThis paper describes two prototype applications based on Virtual Reality (VR) technology for use in construction and maintenance planning of buildings. The first, applied to construction, is an interactive virtual model designed to present plans three-dimensionally (3D), connecting them to construction planning schedules, resulting in a valuable asset to the monitoring of the development of construction activity. The 4D application considers the time factor showing the 3D geometry of the different steps of the construction activity, according to the plan established for the construction. A second VR model was created in order to help in the maintenance of exterior closures of walls in a building. It allows the visual and interactive transmission of information related to the physical behavior of the elements. To this end, the basic knowledge of material most often used in façades, anomaly surveillance, techniques of rehabilitation, and inspection planning were studied. This information was included in a database that supports the periodic inspection needed in a program of preventive maintenance. This work brings an innovative contribution to the field of construction and maintenance supported by emergenttechnolog

Collaborative design in education : evaluation of three approaches

Collaboration in design can take place in a physical, social space, in a distributed or virtual environment, or in a combination of both. Design teams use a range of ICT means to support both synchronous and asynchronous communication. While these tools are designed to facilitate collaboration, the collaboration process still requires planning and organisation in a social context, which are activities that students and professionals need to learn. In current practice there is a need for designers and design managers who have the competences to collaborate in design and to organise distributed collaboration processes. At the department of Architecture, Building, and Planning at Eindhoven University of Technology, we have developed a course on Collaborative Design in the Master of Science curriculum. This course addresses both the organisational, social, and technical issues of collaboration in design. The paper introduces the objectives and educational methods used in this course. It describes the experiences of both teachers and students that were gained now that the course was taught in three subsequent year

Degradabilidade ruminal in situ da matéria seca e da fibra em detergente neutro em silagens de híbridos de sorgo colhidos em diferentes épocas Ruminal in situ degradability of dry matter and neutral detergent fiber of sorghum (Sorghum bicolor L.) silages with different harversting times

O objetivo deste trabalho foi o de avaliar o efeito das silagens de três híbridos de sorgo: granífero (Conti-Silo, de porte baixo), duplo propósito (Conti-Silo-03, de porte médio) e forrageiro (547-F, de porte alto) e de três épocas distintas (aos 105, 112 e 119 dias após a semeadura) sobre a degradabilidade in situ da matéria seca (MS) e da fibra em detergente neutro (FDN). Foram utilizados três bovinos adultos mestiços fistulados no rúmem, distribuídos em um delineamento experimental em parcelas subdivididas, com três tempos de incubação (6, 24, 96 horas). Houve diferença (P<0,05) nas frações de desaparecimento da MS e de FDN após 6, 24 e 96 horas de incubação ruminal entre as diferentes silagens. Quanto à época de colheita, a diferença na degradação de MS foi observada após 96 horas de incubação, destacando-se a variedade de duplo propósito, superior nos três diferentes cortes. Com a maturação, observou-se tendência de aumento na fração degradável da MS, porém esse efeito foi menos evidente nas silagens de sorgo forrageiro. Para a FDN não houve diferença (P<0,05) entre silagens em nenhum dos tempos de incubação.<br>A three point (6, 24 and 96 hours of incubation) split-plot design was carried out with three rumen-fistulated steers to evaluate the effect of three sorghum silages (C-silo, C-silo-03 and 547-F) and three harversting times (105, 112 and 119 days of age) on "in situ" degradability of dry matter (DM), and neutral detergent fiber (NDF). Fractions of DM and of NDF were different (P<0.05) at 6, 24 and 96 hours of ruminal incubation among all silages. DM degradability time was different at 96 hours of incubation, the double purpose variety showing higher degradability at late harvesting time. The maturation increased degradable fraction, however, it was less evident for forage sorghum. The NDF was not different (P>0,05) among silages and incubation times