In the last decade, the Brazilian juice industries showed a rapid and intense grow, mainly due to the increasing national and international interests on tropical fruit juices. Aroma and color are the most important characteristics associated to the quality of such products, and unfortunately, they can easily be altered by high temperatures. So, this research objective is to evaluate these variations, using model-systems simulating cashew-apple juice. The model-systems will consist of carotenoids and glycosilated compounds, both obtained from cashew-apple fruits, dispersed in acidic aqueous medium and submitted to different temperatures. The carotenoids and non-volatile degradation products will be evaluated by HPLC-PDA and HPLC-PDA-MS. The volatile compounds formed during the temperature treatment will be isolated by SPME and analyzed by GC-FID and GC-MS. The impact of the volatiles on the system aroma will be determined by GC-olfatometry. Changes on the systems color will be evaluated by instrumental and sensory analysis. The integrated results will show both the kinetics and the impact of the carotenoids and glycosilated degradation products on the color and aroma of the cashew-apple model-systems. Degradation mechanisms of carotenoid-derived aroma and color compounds will be proposed.
News published in Agência FAPESP Newsletter about the scholarship: