Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/54885
Type: Artigo de periódico
Title: Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model
Author: Zepka, LQ
Garruti, DS
Sampaio, KL
Mercadante, AZ
Da Silva, MAAP
Abstract: The thermal degradation of carotenoids in cashew apple (Anacardium occidentale L) juice leads to changes in the beverage colour, and possibly in the aroma and flavour, although the latter hypothesis has not yet been properly investigated. Thus the objective of this study was to investigate the formation of odour active volatiles derived from the thermal degradation of carotenoids in a cashew apple juice model. A carotenoid extract in an acidic aqueous medium was submitted to 60 and 90 degrees C for 1 and 2 h. The non-volatile compounds were identified by high performance liquid chromatography coupled with a photodiode array and mass spectrometry detectors (HPLC-PDA). The volatiles were isolated by headspace-solid phase micro-extraction, separated by gas chromatography, identified by mass spectrometry (SPME-GC-MS) and their odour significance assessed by GC-Olfactometry. Thirty-three odour active volatiles were identified in the heated system, amongst which 1,2,3,5-tetramethylbenzene, naphthalene and p-xylene. The results indicated that the volatiles formed from the thermal degradation of the carotenoids influence the aroma and flavour of thermally processed cashew apple products. (C) 2013 Elsevier Ltd. All rights reserved.
Subject: Anacardium occidentale L
Volatile compounds
Carotenoids
Thermal degradation
Cashew apple juice model
SPME-GC-MS
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2013.12.015
Date Issue: 2014
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.