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Molecules 2015, 20(6), 9803-9815; doi:10.3390/molecules20069803

Volatile Profile of Cashew Apple Juice Fibers from Different Production Steps

1
Post-Graduation Program in Natural Resources, State University of Ceara, Av. Dr. Silas Munguba, 1700, Campus do Itaperi, Fortaleza, CE 60740-000, Brazil
2
Post-Graduation Program in Food Science and Technology, Federal University of Ceara, Av. Mister Hull, 2977, Block 858, Fortaleza, CE 60356-000, Brazil
3
Pharmacy Department, Federal University of Ceara, Rua Alexandre Baraúna, 949, Fortaleza, CE 60430-160, Brazil
4
Laboratory of Sensory Analysis, Embrapa Tropical Agroindusytry, Av. Dr. Sara Mesquita, 2270, CP 3761, Fortaleza, CE 60511-110, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: Riccardo Flamini
Received: 28 November 2014 / Accepted: 26 January 2015 / Published: 27 May 2015
(This article belongs to the Special Issue Aromas and Volatiles of Fruits)
View Full-Text   |   Download PDF [791 KB, uploaded 27 May 2015]   |  

Abstract

This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washed five times in an expeller press. Compounds were analyzed by the headspace solid-phase micro extraction technique (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), using a DB-5 column. Sensory analysis was also performed to compare the intensity of the cashew-like aroma of the fibers with the original juice. Altogether, 80 compounds were detected, being esters and terpenes the major chemical classes. Among the identified substances, 14 were classified as odoriferous in the literature, constituting the matrix used in the Principal Component Analysis (PCA). Odoriferous esters were substantially reduced, but many compounds were extracted by the strength used in the expeller press and remained until the last wash. Among them are the odoriferous compounds ethyl octanoate, γ-dodecalactone, (E)-2-decenal, copaene, and caryophyllene that may contribute for the mild but still perceptible cashew apple aroma in the fibers that have been pressed and washed five times. Development of a deodorization process should include reduction of pressing force and stop at the second wash, to save water and energy, thus reducing operational costs and contributing to process sustainability. View Full-Text
Keywords: co-products; aroma; flavor chemistry; headspace; SPME co-products; aroma; flavor chemistry; headspace; SPME
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Nobre, A.C.O.; de Almeida, Á.S.S.S.; Lemos, A.P.D.; Magalhães, H.C.R.; Garruti, D.S. Volatile Profile of Cashew Apple Juice Fibers from Different Production Steps. Molecules 2015, 20, 9803-9815.

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