Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar.
Cashew apple nectar is a secondary product from the production of cashew nuts and possesses an exotic tropical aroma. Aroma volatiles in pasteurized and reconstituted (from concentrate) Brazilian cashew apple nectars were determined using GC-MS and split, time-intensity GC-olfactometry (GC-O)/GC-FID. Methional, (Z)-1,5-octadien-3-one, (Z)-2-nonenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, beta-damascenone, and delta-decalactone were identified for the first time in cashew apple products. These compounds plus butyric acid, ethyl 3-methylbutyrate, 2-methylbutyric acid, acetic acid, benzaldehyde, homofuraneol, (E)-2-nonenal, gamma-dodecalactone, and an unknown were the most intense aroma volatiles. Thirty-six aroma volatiles were detected in the reconstituted sample and 41 in the pasteurized sample. Thirty-four aroma active components were common to both samples. Ethyl 3-methylbutyrate and 2-methylbutyric acid were character impact compounds of cashew apple (warm, fruity, tropical, sweaty). Using GC-pFPD, 2-methyl-3-furanthiol and bis(2-methyl-3-furyl) disulfide were identified for the first time in cashew apple. Both were aroma active (meaty).
Valim
M Filomena
MF
Food and Nutrition Department, Faculty of Pharmaceutical Sciences, Sao Paulo State University, UNESP, Araraquara, SP, Brazil.
Rouseff
Russell L
RL
Lin
Jianming
J
D031021:Anacardium / Q000737:chemistry*; D001938:Brazil; D002849:Chromatography, Gas; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D009812:Odorants / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*; D012903:Smell; D014835:Volatilization