Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration

There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this research was to identify the aroma volatiles evaporated off from cashew apple juice and recovered in the water phase during concentration of this beverage in an industrial plant. Water phase volatiles were extracted using dichloromethane, concentrated under a nitrogen flow, separated by gas chromatography (GC) and identified by GC-mass spectrometry. In order to determine the contribution of each volatile to the cashew aroma, five trained judges evaluated the GC effluents using the Osme GC-olfactometry technique. Results: 71 volatiles were identified; of these, 47 were odour active. Alcohols were preferentially recovered in the cashew water phase, notably heptanol, trans-3-hexen-1-ol and 3-methyl-1-butanol, representing 42% of the total chromatogram area and imparting green grass and fruity aroma notes to the water phase. Esters represented 21% of the total chromatogram area, especially ethyl 2-hydroxyhexanoate, ethyl trans-2-butenoate and ethyl 2-methylbutanoate, and were responsible for the fruity/cashew-like aroma of the water phase. On the other hand, 3-methylbutanoic and 2-methylbutanoic acids were the volatiles that presented the greatest odour impact in the GC effluents of the water phase. Conclusion: Overall, the results of the present study strongly indicated that further concentration of the esters recovered in the water phase, either by partial distillation or by alternative technologies such as pervaporation, could generate a higher-quality natural cashew apple essence.911018011809CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESSem informaçãoSem informaçã

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

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

The 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, trans-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.394373378CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPSem informaçãoSem informaçã

Evaluation Of Hydrogen Peroxide As Alternative To The Use Of Sodium Hypochlorite In Fresh-cut 'perola' Pineapple

The purpose of this research was to evaluate the potential of hydrogen peroxide (H2O2) as an alternative to the use of sodium hypochlorite (NaOCl) in the disinfection and sanitation of fresh-cut 'Perola' pineapple. Fruits were washed and separated in 4 groups. One of them was kept as control and the others were disinfected with NaOCl (200 mg.L-1) or H2O2 (200 or 1000 mg.L-1) solutions for 2 minutes. After approximately 24 hours of cold storage, the fruits were mechanically peeled and manually sliced. Slices were dipped in pure water (control) or in NaOCl (20 mg.L-1) or H2O2 (20 or 100 mg.L-1) solutions for 30 seconds. The excess liquid was drained and the slices were placed in polyethylene terephtalate packages and stored at 4 ± 1°C. Peroxidase activity, pH and pulp color were evaluated every 2 days, for 10 days. Fresh-cut pineapple was evaluated for residual taste. Microbiological analyses were made every 3 days, for 12 days for mesophile aerobic, mold and yeast counts. The determination of total and fecal coliforms was made only on day 0. Although the sanitation agents did not interfere with physical, chemical, biochemical and sensorial characteristics of fresh-cut pineapple, they were inefficient at reducing mesophile aerobic, mold and yeast endophytic population. Therefore, further studies must be carried out to evaluate the potential of hydrogen peroxide as a sanitation agent.68218591864Antoniolli, L.R., (2004) Processamento Mínimo de Abacaxi 'Pérola', p. 166. , Tese Doutorado em Engenharia Agrícola Universidade Estadual de Campinas, CampinasAntoniolli, L.R., Benedetti, B.C., Souza Filho, M.S.M., Efeito do cloreto de cálcio na qualidade de abacaxi 'Pérola' minimamente processado (2003) Pesq. Agropec. Bras., 38, pp. 1105-1110Artés, F., Castañer, M., Gil, M.I., Revisión: El pardeamiento enzimàtico en frutas y hortalizas mínimamente procesadas (1998) Food Sci. Tech. Int., 4, pp. 377-389Brackett, R.E., Microbiological consequences of minimally processed fruits and vegetables (1987) J. Food Qual., 10, pp. 195-206Downes, F.P., Ito, K., (2001) Compendium of Methods for the Microbiological Examination of Foods, , American Public Health Association - APHA, WashingtonFerreira, V.L.P., Anàlise Sensorial: Testes discriminativos e afetivos (2000) Sociedade Brasileira de Ciência e Tecnologia de Alimentos, , CampinasGonçalves, N.B., (2000) Abacaxi: Pós-colheita, , Embrapa - SCT, BrasíliaKhan, A.A., Robinson, D.S., Hydrogen donor specificity of mango isoperoxidases (1994) Food Chem., 49, pp. 407-410Nguyen-the, C., Carlin, F., The microbiology of minimally processed fresh fruits and vegetables (1994) Crit. Rev. Food Sci. Nutr., 34, pp. 371-401Sapers, G.M., Simmons, G.F., Hydrogen peroxide disinfection of minimally processed fruits and vegetables (1998) Food Tech., 52, pp. 48-52Silva, N., Junqueira, V.C.A., Silveira, N.F.A., (1997) Manual de Métodos de Anàlise Microbiológica de Alimentos, , Varella, São PauloVilas Boas, B.M., Nunes, E.E., Beerli, K.M., Valle, R.P., Influencia do peróxido de hidrogenio sobre a qualidade microbiológica de melão minimamente processado: Dados preliminares (2002) Proc. Congresso Brasileiro de Ciência e Tecnologia de Alimentos, pp. 1-4. , Porto Alegre, RSVilas Boas, B.M., Nunes, E.E., Santos, H.P., Valle, R.H.P., Lima, L.C.O., Influência do peróxido de hidrogênio na qualidade de mangas minimamente processadas (2002) Proc. Congresso Brasileiro de Ciência e Tecnologia de Alimentos, pp. 1-4. , Porto Alegre, RSWiley, R.C., (1994) Minimally Processed Refrigerated Fruits and Vegetables, , Chapman & Hall, Londo

Acceptance Of Banana Cultivars Resistant To Black Sigatoka By The Consumer Market Of Northeast Brazilian Region [aceitação De Cultivares De Bananas Resistentes à Sigatoka Negra Junto Ao Consumidor Da Região Nordeste Do Brasil]

The Black Sigatoka Disease is devastating to traditional banana cultivars. In Brazil, resistant cultivars are being developed but if the consumer's preference is not taken into account, the breeding program may not succeed. In this research the acceptability of four resistant cultivars was accessed in the Northeastern Brazilian region and compared to four commercial varieties. Two groups of consumers participated: young adults and housewives. Hedonic scale was applied to external appearance of bunches, global acceptance and acceptance of fruits' attributes (appearance without peel, aroma, flavor and texture). Preference and purchase intent were also evaluated. Data were submitted to ANOVA and Preference Mapping. Women and young adults showed similar opinions. 'Preciosa' and 'Pacovan Ken' cultivars showed to be the most promising ones. 'Preciosa' can already substitute the commercial 'Prata' and 'Pacovan' cultivars without impairing their global acceptability, but 'Pacovan Ken' still needs to be improved regarding its appearance.425948954(2007), http://www.abep.org/novo/Content.aspx?ContentID=302, ABEP - Associação Brasileira das Empresas de Pesquisa. Critério padrão de classificação econômica Brasil/2008, Disponível em, Online. Acesso em: 25 fev. 2008Castro, M.E.A., First report of Black-Sigatoka in the State of Minas Gerais, Brazil (2005) Fitopatologia Brasileira, 30 (6), p. 688. , http://dx.doi.org/10.1590/S0100-41582005000600018, Disponível em, Acesso em: 19 nov. 2011. doi:10.1590/S0100-41582005000600018Cordeiro, Z.J.M., et al, 'Preciosa': Variedade de banana resistente àSigatoka-Negra (2005) Sigatoka-Amarela E Ao Mal-do-Panamá.Fitopatologia Brasileira, 30 (3), p. 316. , http://dx.doi.org/10.1590/S0100-41582005000300022, Disponível em, Acesso em: 19 nov. 2011. doi:10.1590/S0100-41582005000300022(2006), DA RE Desempenho de crianças em testes sensoriais discriminativos e afetivos com escalas híbridas ilustradas, 150f. Tese (Doutorado em Alimentos e Nutrição) - Faculdade de Engenharia de Alimentos, Campinas, SPFancelli, M., (2003), p. 4. , Cultivo da banana para o estado do Amazonas. Cruz das Almas: Embrapa Mandioca e Fruticultura, (Sistema de produção, 6)(2008), http://faostat.fao.org/site/339/default.aspx, FAO. Agricultural Data, FAOSTAT, Agricultural Production. Disponível em, Online. Acesso em: 25 jan. 2011Ferrari, J.T., Ocorrência de Sigatoka-Negra em São Paulo (2005) Arquivos Do Instituto Biológico, 72 (1), pp. 133-134. , http://www.biologico.sp.gov.br/rev_arq.php?vol=72&num=1, Disponível em:, Acesso em: 15 jan. 2011Gasparotto, L., (2003) Sigatoka-negra: Situação Atual E Avanços Obtidos, pp. 28-34. , SIMPÓSIO BRASILEIRO SOBRE BANANICULTURA, 5., 2003, Paracatu. Anais... Cruz das Almas: Nova Civilização(2006), http://www.sidra.ibge.gov.br/bda/tabela/protabl.asp?c=1730&z=t&o =1&i=P, IBGE, Sistema IBGE de recuperação automática -SIDRA. Disponível em, Online. Acesso em: 25 jan. 2011Lopes, E.B., Albuquerque, I.C., (2006) Levantamento Fitopatológico De Doenças Da Bananeira Com Ênfase À Sigatoka Negra (Mycosphaerella Fijensis Morelet) Nos Municípios Produtores De Banana Da Paraíba, , http://www.emepa.org/inform/sigatoka_0.htm, Disponível em, Acesso em: 26 jan. 2009Macfie, H.J., Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests (1989) Journal of Sensory Studies, 4, pp. 129-148. , http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.1989.tb00463.x/ab stract, Disponível em, Acesso em: 19 nov. 2011. doi:10.1111/j.1745-459X.1989.tb00463.xMacfie, H.J., Thomson, D.M.H., Preference mapping and multidimensional scaling (1988) Sensory Analysis of Food, pp. 341-409. , PIGGOT, R.J. (Ed.), New York: ElsevierMeilgaard, M.R., (1999), p. 382. , Sensory evaluation techniques.Boca Raton: CRCNewell, G.J., Mac, F.J.D., Expanded tables for multiple comparison procedures in the analysis of ranked data (1987) Journal of Food Science, 52 (6), pp. 1721-1725. , http://onlinelibrary.wiley.com/doi/10.1111/j.1365-621.1987.tb05913.x/abs tract, Disponível em, Acesso em: 19 nov. 2011. doi:10.1111/j.1365-2621.1987.tb05913.xOliveira, A.A.R., Dantas, J.L.L., (2003) Variedades Melhoradas De Fruteiras, , http://www.paginarural.com.br/artigo/691/variedades-melhoradas-defruteir as, Disponível em, Acesso em:16 jul. 2010NoteSilva, S.O., (2003) Programa De Melhoramento De Bananeira No Brasil - Resultados Recentes, p. 36. , Cruz das Almas: Embrapa Mandioca e Fruticultura, (Documentos. ISSN 1516-5728. n.123)Soto, B.M., (1992) Bananos: Cultivo Y Comercialización, p. 674. , San Jose, Costa Rica: Litografia e Imprensa LILVillanueva, N., Dasilva, M., Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps (2009) Food Quality and Preference, 20, pp. 1-12. , http://www.sciencedirect.com/science/article/pii/S0950329308000803, Disponível em, Acesso em: 19 nov. 2011. doi:10.1016/j.foodqual.2008.06.00