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| 2. |  | FREITAS, J. G.; SILVA, J. C. A. da; MILANI, M.; ALVES. I.; VALLE, D. G.; AMORIM, R. S.; CARDOSO, G. D.; OLIVEIRA, J. M. C. de; CARTAXO, W. V.; GUIMARÃES, F. M.; MOTA, J. R.; SILVA, G. A. da. RECOMENDAÇÕES técnicas para o cultivo da mamona na Região de Irecê. Campina Grande: Embrapa Algodão, 2008. 1 folder| Biblioteca(s): Embrapa Algodão. |
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| Registros recuperados : 2 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
22/01/2015 |
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Data da última atualização: |
28/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
BIASOTO, A. C. T.; SAMPAIO, K. de L.; MARQUES, E. J. N.; SILVA, M. A. A. P. da. |
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Afiliação: |
ALINE TELLES BIASOTO MARQUES, CPATSA; KARINA DE LEMOS SAMPAIO, UNICAMP; EMANUEL JOSÉ NASCIMENTO MARQUES, UNICAMP; MARIA APARECIDA AZEVEDO PEREIRA DA SILVA, UNICAMP. |
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Título: |
Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Research International, v. 69, p. 224-234, mar. 2015. |
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DOI: |
10.1016/j.foodres.2014.12.038 |
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Idioma: |
Inglês |
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Conteúdo: |
Concentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer acceptability of the concentrated beverage. To understand the mechanisms involved in these changes, this research characterized the dynamics of the loss and emergence of volatile compounds during cashew apple juice concentration, reporting their impact on beverage sensory quality. Fresh cashew apple juice (10.3°Brix) was concentrated in a thermal-siphon type evaporator operating in a closed system. Five samples were taken throughout the concentration process with the following soluble solids contents: 11.8°Brix, 14.9°Brix, 20.2°Brix, 29.6°Brix and 42.1°Brix. Trained judges rated the aroma note intensities, described as ?fresh cashew apple? and ?cooked? as perceived in the fresh and concentrated beverages. The headspace volatiles of the six samples were identified and quantified by GC?MS. The results indicated the esters as the major component in the fresh juice (226.46 μg kg− 1) representing 45.0% of the total mass of volatiles, followed by the terpenes (118.98 μg kg− 1), acids (45.23 μg kg− 1), aldehydes (39.10 μg kg− 1), alcohols (18.91 μg kg− 1), lactones (19.15 μg kg− 1), hydrocarbons (18.02 μg kg− 1) and ketones (11.05 μg kg− 1). Predictive statistical models (R2 > 0.956, p ≤ 0.002) revealed that on reaching 14.9°Brix, the ester concentration declined more than 90%, the terpene content almost 100%, alcohols 85%, aldehydes 80% and hydrocarbons 90%. At 14.9°Brix, the intensity of ?fresh cashew apple? aroma still predominated in the juice, but the panelists detected the presence of a weak ?cooked? aroma. Concentration of the beverage to 20.2°Brix or above expressively increased the cooked aroma intensity and the concentration of hydrocarbons, alcohols and some aldehydes usually associated with off-flavors such as pentanal and decanal. This raises the possibility that some of these compounds might have been formed during juice processing. Juice with better sensory quality could possibly be obtained by concentrating the beverage to levels below 20.2°Brix, recovering the esters that evaporated off the juice until ~ 15°Brix is reached, and re-adding them to the juice concentrated. MenosConcentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer acceptability of the concentrated beverage. To understand the mechanisms involved in these changes, this research characterized the dynamics of the loss and emergence of volatile compounds during cashew apple juice concentration, reporting their impact on beverage sensory quality. Fresh cashew apple juice (10.3°Brix) was concentrated in a thermal-siphon type evaporator operating in a closed system. Five samples were taken throughout the concentration process with the following soluble solids contents: 11.8°Brix, 14.9°Brix, 20.2°Brix, 29.6°Brix and 42.1°Brix. Trained judges rated the aroma note intensities, described as ?fresh cashew apple? and ?cooked? as perceived in the fresh and concentrated beverages. The headspace volatiles of the six samples were identified and quantified by GC?MS. The results indicated the esters as the major component in the fresh juice (226.46 μg kg− 1) representing 45.0% of the total mass of volatiles, followed by the terpenes (118.98 μg kg− 1), acids (45.23 μg kg− 1), aldehydes (39.10 μg kg− 1), alcohols (18.91 μg kg− 1), lactones (19.15 μg kg− 1), hydrocarbons (18.02 μg kg− 1) and ketones (11.05 μg kg− 1). Predictive statistical models (R2 > 0.956, p ≤ 0.002) revealed that on reaching 14.9°Brix, the ester concentration declined more than 90%, the terpene content ... Mostrar Tudo |
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Palavras-Chave: |
Cashew apple; Compostos voláteis; Qualidade sensorial de suco; Suco de caju. |
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Thesagro: |
Anacardium Occidentale; Aroma; Caju; Suco Concentrado. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/116285/1/Aline-2015.pdf
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Marc: |
LEADER 03206naa a2200265 a 4500
001 2006464
005 2018-05-28
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodres.2014.12.038$2DOI
100 1 $aBIASOTO, A. C. T.
245 $aDynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality.$h[electronic resource]
260 $c2015
520 $aConcentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer acceptability of the concentrated beverage. To understand the mechanisms involved in these changes, this research characterized the dynamics of the loss and emergence of volatile compounds during cashew apple juice concentration, reporting their impact on beverage sensory quality. Fresh cashew apple juice (10.3°Brix) was concentrated in a thermal-siphon type evaporator operating in a closed system. Five samples were taken throughout the concentration process with the following soluble solids contents: 11.8°Brix, 14.9°Brix, 20.2°Brix, 29.6°Brix and 42.1°Brix. Trained judges rated the aroma note intensities, described as ?fresh cashew apple? and ?cooked? as perceived in the fresh and concentrated beverages. The headspace volatiles of the six samples were identified and quantified by GC?MS. The results indicated the esters as the major component in the fresh juice (226.46 μg kg− 1) representing 45.0% of the total mass of volatiles, followed by the terpenes (118.98 μg kg− 1), acids (45.23 μg kg− 1), aldehydes (39.10 μg kg− 1), alcohols (18.91 μg kg− 1), lactones (19.15 μg kg− 1), hydrocarbons (18.02 μg kg− 1) and ketones (11.05 μg kg− 1). Predictive statistical models (R2 > 0.956, p ≤ 0.002) revealed that on reaching 14.9°Brix, the ester concentration declined more than 90%, the terpene content almost 100%, alcohols 85%, aldehydes 80% and hydrocarbons 90%. At 14.9°Brix, the intensity of ?fresh cashew apple? aroma still predominated in the juice, but the panelists detected the presence of a weak ?cooked? aroma. Concentration of the beverage to 20.2°Brix or above expressively increased the cooked aroma intensity and the concentration of hydrocarbons, alcohols and some aldehydes usually associated with off-flavors such as pentanal and decanal. This raises the possibility that some of these compounds might have been formed during juice processing. Juice with better sensory quality could possibly be obtained by concentrating the beverage to levels below 20.2°Brix, recovering the esters that evaporated off the juice until ~ 15°Brix is reached, and re-adding them to the juice concentrated.
650 $aAnacardium Occidentale
650 $aAroma
650 $aCaju
650 $aSuco Concentrado
653 $aCashew apple
653 $aCompostos voláteis
653 $aQualidade sensorial de suco
653 $aSuco de caju
700 1 $aSAMPAIO, K. de L.
700 1 $aMARQUES, E. J. N.
700 1 $aSILVA, M. A. A. P. da
773 $tFood Research International$gv. 69, p. 224-234, mar. 2015.
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Embrapa Semiárido (CPATSA) |
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