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

Food Research International

Volumn 51, Issue 1, 2013, Pages 335-343

  de Lemos Sampaio, Karina ^a   Camarão Telles Biasoto, Aline ^a,b   Nascimento Marques, Emanuel José ^a   Caldas Batista, Eduardo Augusto ^a   A Pereira da Silva, Maria Aparecida ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Aroma recovery; Cashew apple; Gas chromatography mass spectrometry; GC olfactometry; Juice concentration; Volatile compounds

Indexed keywords

AROMA RECOVERY; CASHEW APPLES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-OLFACTOMETRY; VOLATILE COMPOUNDS;

ACETONE; ALDEHYDES; ESTERIFICATION; ESTERS; FRUIT JUICES; FRUITS; GAS CHROMATOGRAPHY; KINETIC THEORY; RECOVERY; VOLATILE ORGANIC COMPOUNDS;

FRAGRANCES;

ANACARDIUM OCCIDENTALE; MALUS X DOMESTICA;

EID: 84872659523     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.030     Document Type: Article

References (27)

1. Bicalho 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. Journal of Agriculture and Food Chemistry 2000, 48:1167-1174.
2. Bomben J.L., Bruin S., Thijssen H.A.C., Merson R.L. Aroma recovery and retention in concentration and drying of foods. Advances in food research 1973, 1-52. Academic Press, New York, USA. C.O. Chichester, E.M. Mark, G.R. Stewart (Eds.).
3. Cacho J., Moncayo L., Palma J.C., Ferreira V., Culleré L. Characterization of the aromatic profile of the Italia variety of Peruvian pisco by gas chromatography-olfactometry and gas chromatography coupled with flame ionization and mass spectrometry detection systems. Food Research International 2012, 49:117-125.
4. Cardello H.M.A.B., Da Silva M.A.A.P., Damásio M.H. Programa Sistema de Coleta de Dados Tempo-Intensidade - SCDTI. Revista da Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2003, 37:54-60.
5. Da Silva M.A.A.P., Lundahl D.S., McDaniel M.R. The capability and psychophysics of OSME: A new GC-olfactometry technique. Trends in flavor research 1994, 191-209. Elsevier Science Publishers, Amsterdam. H. Maarse, D.G. Van Der Heij (Eds.).
6. Franco M.R., Rodrigues-Amaya D.B. Trapping of soursop (Annona muricata) juice volatiles on porapak Q by suction. Journal of the Science of Food and Agriculture 1983, 34:293-299.
7. Galvão M.S., Narain N., Santos M.S.P., Nunes M.L. Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation. Food Research International 2011, 44:1919-1926.
8. Garruti D.S., Facundo H.V.V., Souza Neto M.A., Wagner R. Changes in the key odour-active compounds and sensory profile of cashew apple juice during processing. Proceedings of the 12th Weurman Symposium 2008, 215-218.
9. Garruti 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. Journal of the Science of Food and Agriculture 2003, 83:1455-1462.
10. IBGE.Banco de Dados Agregados Pesquisa Industrial Anual Produto (access in January 16). http://www.sidra.ibge.gov.br/bda/tabela/protabl.asp?c=3337&z=t&o=22&i=P.
11. Karlsson H.O.E., Trägardh G. Aroma recovery during beverage processing. Journal of Food Engineering 1997, 34:159-178.
12. Khalil, K. E. (1990). Studies on preparation of fruit juice concentrates based on Bangalore blue grapes and banana. PhD Thesis, University of Mysore, India.
13. Maciel M.I., Hansen T.J., Aldinger S.B., Labows J.N. Flavor chemistry of cashew apple juice. Journal of Agriculture and Food Chemistry 1986, 34:923-927.
14. Meilgaard M., Civille G.V., Carr T. Sensory evaluation techniques 2007, CRC Press, Boca Raton, Fla., (448 pp.).
15. Miranda-Lopez R., Libbey L.M., Watson B.T., McDaniel M.R. Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme). Journal of Food Science 1992, 57:985-993.
16. Moskowitz H.R. Ratio scales of sugar sweetness. Perception & Psychophysics 1970, 7(5):315-320.
17. Pherobase (access in May 18). http://www.pherobase.com/database/kovats/kovatsindex.php.
18. Ramteke R.S., Eipeson W.E., Patwardhan M.V. Behaviour of aroma volatiles during the evaporative concentration of some tropical fruit juices and pulps. Journal of the Science of Food and Agriculture 1990, 50:399-405.
19. Ramteke R.S., Eipeson W.E., Sing N.S., Chikkaramu, Patwardhan M.V. Studies on the preparation of aroma concentrate from cashew apple. Journal of Food Science and Technology 1984, 21:248-249.
20. Ramteke R.S., Singh N.I., Rekha M.N., Eipeson W.E. Methods for concentration of fruit juices: A critical evaluation. Journal of Food and Science Technology 1993, 30(6):391-402.
21. Sampaio 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. Journal of the Science of Food and Agriculture 2011, 91:1801-1809.
22. Stevens D.S. On the psychophysical law. Psychological Review 1957, 64:147-153.
23. Stevens S.S. To honor Fechner and repeal his law. Science 1961, 133:80-86.
24. Sulc D. Fruchtsaftkonzentrierung und fruchtaromaseparierung. Confruta Studien 1984, 28:258-318.
25. Valim M.F., Rouseff R.L., Lin J. Gas chromatographic-olfatometric characterization of aroma compounds in two types of cashew apple nectar. Journal of Agriculture and Food Chemistry 2003, 51:1010-1015.
26. Van Den Dool H., Kratz P.D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatography 1963, 11:463-471.
27. Yanniotis S., Tsitziloni K., Dendrinos G., Mallouchos A. Aroma recovery by combining distillation with absorption. Journal of Food Engineering 2007, 78:882-887.