Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/103029
Type: Artigo de periódico
Title: Assessment Of Aroma Impact Compounds In A Cashew Apple-based Alcoholic Beverage By Gc-ms And Gc-olfactometry
Author: Garruti D.S.
Franco M.R.B.
Da Silva M.A.A.P.
Janzantti N.S.
Alves G.L.
Abstract: The alcoholic fermentation of cashew apple juice has been investigated as an attempt to develop a novel alcoholic beverage, alternative to wine. The objective of this study was to determine the volatile compounds in this beverage and their role in the aroma. Compounds from the headspace were swept to a Porapak Q trap for 2 h by suction and eluted from the polymer with acetone, separated by HRGC and identified by GC-MS. Five experienced assessors evaluated the GC effluents in three replicates using Osme GC-olfactometry technique. Fermented, fruity and cashew were the beverage primary aroma descriptors. GC-MS and Osme analysis revealed that the esters methyl 3-methyl butyrate, ethyl 3-methyl butyrate, methyl butyrate, ethyl butyrate, trans-ethyl crotonate and methyl 3-methyl pentanoate were important to the sweet, fruity and cashew-like aroma of the beverage. The most unpleasant odor was due to 2-methyl butanoic acid, which was described as sweaty. © 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/j.lwt.2005.02.006
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-30144436874&partnerID=40&md5=8ec35719ddb074d0f67abb72f435c51d
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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