Advanced search
Start date
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

Full text
Sampaio, Karina de Lemos [1] ; Telles Biasoto, Aline Camarao [1, 2] ; Nascimento Marques, Emanuel Jose [3] ; Caldas Batista, Eduardo Augusto [4] ; Pereira da Silva, Maria Aparecida A. [1]
Total Authors: 5
[1] Univ Estadual Campinas, Dept Food & Nutr, Campinas, SP - Brazil
[2] Brazilian Agr Res Corp EMBRAPA Trop Semiarid, Petrolina, PE - Brazil
[3] Univ Estadual Campinas, Inst Chem, Campinas, SP - Brazil
[4] Univ Estadual Campinas, Dept Food Engn, Campinas, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Food Research International; v. 51, n. 1, p. 335-343, APR 2013.
Web of Science Citations: 5

The objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a thermal-siphon type evaporator, operating in a closed system at 700 mm Hg. The water and volatiles evaporated during concentration were recovered by condensation, generating five condensates: the first was obtained during the concentration of the juice from 10.6 degrees Brix (fresh juice) to 12 degrees Brix, the second from 10.6 to 14 degrees Brix, the third from 10.6 to 19 degrees Brix, the fourth from 10.6 to 28 degrees Brix and the fifth from 10.6 to 40 degrees Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70 mm Hg) to a Porapak Q (TM) trap for 2 h, eluted with 300 mu L. of acetone, identified by GC-MS and quantified by external standardization. Trained judges rated the intensity of the cashew apple aroma perceived in the condensates using a 9 cm scale. The major classes of volatiles present in the condensates were esters (similar to 90% of the total mass of volatiles), followed by aldehydes (similar to 6%) and alcohols (similar to 3%). In the first condensate the ester (580.3 mu g L-1), aldehyde (39.3 mu g L-1) and alcohol (23.5 mu g L-1) concentrations were higher than in the remaining condensates, suggesting that a more efficient recovery of the volatiles important to the cashew apple aroma and flavor could be obtained when the beverage was concentrated from 10.6 to approximately 12 degrees Brix, namely, by condensing the first 23% of the water evaporated off from the juice. The power function was the kinetic model that best fitted the recovery of the esters, aldehydes and alcohols. (C) 2012 Elsevier Ltd. All rights reserved. (AU)