Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Comparison of techniques for the isolation of volatiles from cashew apple juice

Texto completo
Autor(es):
Sampaio, Karina L. [1] ; Biasoto, Aline C. T. [1, 2] ; Da Silva, Maria Aparecida A. P. [1]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] Univ Campinas UNICAMP, Dept Food & Nutr, BR-13083862 Campinas, SP - Brazil
[2] Brazilian Agr Res Corp EMBRAPA, Trop Semiarid, BR-56302970 Petrolina, PE - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Journal of the Science of Food and Agriculture; v. 95, n. 2, p. 299-312, JAN 30 2015.
Citações Web of Science: 4
Resumo

BACKGROUNDThe aim of this study was to compare the performance of the following techniques on the isolation of volatiles of importance for the aroma/flavor of fresh cashew apple juice: dynamic headspace analysis using PorapakQ((R)) as trap, solvent extraction with and without further concentration of the isolate, and solid-phase microextraction (fiber DVB/CAR/PDMS). RESULTSA total of 181 compounds were identified, from which 44 were esters, 20 terpenes, 19 alcohols, 17 hydrocarbons, 15 ketones, 14 aldehydes, among others. Sensory evaluation of the gas chromatography effluents revealed esters (n = 24) and terpenes (n = 10) as the most important aroma compounds. CONCLUSIONThe four techniques were efficient in isolating esters, a chemical class of high impact in the cashew aroma/flavor. However, the dynamic headspace methodology produced an isolate in which the analytes were in greater concentration, which facilitates their identification (gas chromatography-mass spectrometry) and sensory evaluation in the chromatographic effluents. Solvent extraction (dichloromethane) without further concentration of the isolate was the most efficient methodology for the isolation of terpenes. Because these two techniques also isolated in greater concentration the volatiles from other chemical classes important to the cashew aroma, such as aldehydes and alcohols, they were considered the most advantageous for the study of cashew aroma/flavor. (c) 2014 Society of Chemical Industry (AU)

Processo FAPESP: 08/55986-0 - Dinâmica da perda e formação de voláteis odoríferos durante a concentração de suco de caju (Anacardium occidentale L.)
Beneficiário:Maria Aparecida Azevedo Pereira da Silva
Linha de fomento: Auxílio à Pesquisa - Regular