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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
21/01/2013 |
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Data da última atualização: |
20/04/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SAMPAIO, K. de L.; BIASOTO, A. C. T.; MARQUES, E. J. N.; BATISTA, E. A. C.; SILVA, M. A. A. P. da. |
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Afiliação: |
KARINA DE LEMOS SAMPAIO; ALINE TELLES BIASOTO MARQUES, CPATSA; EMANUEL JOSÉ NASCIMENTO MARQUES; EDUARDO AUGUSTO CALDAS BATISTA; MARIA APARECIDA A. PEREIRA DA SILVA. |
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Título: |
Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.). |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Food Research International, v. 51, p. 335-343, 2013. |
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Idioma: |
Inglês |
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Conteúdo: |
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 °Brix (fresh juice) to 12 °Brix, the second from 10.6 to 14 °Brix, the third from 10.6 to 19 °Brix, the fourth from 10.6 to 28 °Brix and the fifth from 10.6 to 40 °Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70 mm Hg) to a Porapak Q? trap for 2 h, eluted with 300 μL 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 (~90% of the total mass of volatiles), followed by aldehydes (6%) and alcohols (3%). In the first condensate the ester (580.3 μg L−1), aldehyde (39.3 μg L−1) and alcohol (23.5 μg 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 °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. MenosThe 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 °Brix (fresh juice) to 12 °Brix, the second from 10.6 to 14 °Brix, the third from 10.6 to 19 °Brix, the fourth from 10.6 to 28 °Brix and the fifth from 10.6 to 40 °Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70 mm Hg) to a Porapak Q? trap for 2 h, eluted with 300 μL 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 (~90% of the total mass of volatiles), followed by aldehydes (6%) and alcohols (3%). In the first condensate the ester (580.3 μg L−1), aldehyde (39.3 μg L−1) and alcohol (23.5 μg 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 °Brix, ... Mostrar Tudo |
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Palavras-Chave: |
Cashew apple; Compostos voláteis; Concentração; Suco de caju. |
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Thesagro: |
Aroma; Caju. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/74839/1/Aline-2013.pdf
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Marc: |
LEADER 02412naa a2200241 a 4500
001 1945832
005 2017-04-20
008 2013 bl uuuu u00u1 u #d
100 1 $aSAMPAIO, K. de L.
245 $aDynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.).
260 $c2013
520 $aThe 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 °Brix (fresh juice) to 12 °Brix, the second from 10.6 to 14 °Brix, the third from 10.6 to 19 °Brix, the fourth from 10.6 to 28 °Brix and the fifth from 10.6 to 40 °Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70 mm Hg) to a Porapak Q? trap for 2 h, eluted with 300 μL 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 (~90% of the total mass of volatiles), followed by aldehydes (6%) and alcohols (3%). In the first condensate the ester (580.3 μg L−1), aldehyde (39.3 μg L−1) and alcohol (23.5 μg 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 °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.
650 $aAroma
650 $aCaju
653 $aCashew apple
653 $aCompostos voláteis
653 $aConcentração
653 $aSuco de caju
700 1 $aBIASOTO, A. C. T.
700 1 $aMARQUES, E. J. N.
700 1 $aBATISTA, E. A. C.
700 1 $aSILVA, M. A. A. P. da
773 $tFood Research International$gv. 51, p. 335-343, 2013.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
20/04/2000 |
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Data da última atualização: |
18/04/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
NOGUEIRA, A. R. de A.; ARAÚJO, G. C. L.; NÓBREGA, J. A. |
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Afiliação: |
ANA RITA DE ARAUJO NOGUEIRA, CPPSE; GEÓRGIA C. L. ARAÚJO, UFSCAR; JOAQUIM A. NÓBREGA, UFSCAR. |
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Título: |
Acid vapor sample decomposition in open vessel microwave. |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
In: PITTCON, 21., 2000, New Orleans. Abstracts... New Orleans: PITTCON, 2000. |
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Idioma: |
Português |
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Conteúdo: |
Micrawave decomposition has been increasingly used hr a large number of samples. A method using an open vessel microwave was used for biological sample preparation with nitric acid vapors under atmospheric pressure. A lab made Teflon@ support suited with four cups, which received the samples, was inserted in the microwave vessel. These cups were used to weight 30 mg of certi5ed re5wence materials such as spinach and apple leaves, which received 150 pL of d.i. water to improve the micrawave e%ciency. This mixture was exposed to acid vapor stemmed from 15 mL of concentrated nitrie acid plsced in the bottom of the vessel hr decompoeition. The maximum microwave temperature, 115'C, was reached in 4 min. This condition was rnaintained hr 20 min to sllow complete decomposition of the sample. The deeomposed sample, in the cup, was diluted to 1.0 mL of d.i. water, shaken and centrifuged. The cups were than placed directed into an autosampler for Co and Fe analysis in an atomic absorption graphite fumace spectrometer. |
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Palavras-Chave: |
Acid vapor; Decompostion; Microvawe; Open vessel. |
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Thesaurus NAL: |
cobalt. |
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Categoria do assunto: |
W Química e Física |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/118360/1/digitalizar0004.pdf
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Marc: |
LEADER 01589nam a2200193 a 4500
001 1044768
005 2022-04-18
008 2000 bl uuuu u00u1 u #d
100 1 $aNOGUEIRA, A. R. de A.
245 $aAcid vapor sample decomposition in open vessel microwave.$h[electronic resource]
260 $aIn: PITTCON, 21., 2000, New Orleans. Abstracts... New Orleans: PITTCON$c2000
520 $aMicrawave decomposition has been increasingly used hr a large number of samples. A method using an open vessel microwave was used for biological sample preparation with nitric acid vapors under atmospheric pressure. A lab made Teflon@ support suited with four cups, which received the samples, was inserted in the microwave vessel. These cups were used to weight 30 mg of certi5ed re5wence materials such as spinach and apple leaves, which received 150 pL of d.i. water to improve the micrawave e%ciency. This mixture was exposed to acid vapor stemmed from 15 mL of concentrated nitrie acid plsced in the bottom of the vessel hr decompoeition. The maximum microwave temperature, 115'C, was reached in 4 min. This condition was rnaintained hr 20 min to sllow complete decomposition of the sample. The deeomposed sample, in the cup, was diluted to 1.0 mL of d.i. water, shaken and centrifuged. The cups were than placed directed into an autosampler for Co and Fe analysis in an atomic absorption graphite fumace spectrometer.
650 $acobalt
653 $aAcid vapor
653 $aDecompostion
653 $aMicrovawe
653 $aOpen vessel
700 1 $aARAÚJO, G. C. L.
700 1 $aNÓBREGA, J. A.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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