Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/54969
Type: Artigo de periódico
Title: Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GGMS and GC-olfactometry
Author: Garruti, DS
Franco, MRB
Aparecida, M
da Silva, AP
Janzantti, NS
Alves, GL
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, trails-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. (C) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Subject: volatile compounds
flavor
annacardium occidentale
cashew wine
dynamic headspace
GC-olfactometry
GC-mass spectrometry
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.lwt.2005.02.006
Date Issue: 2006
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
File Description SizeFormat 
WOS000235743800008.pdf267.86 kBAdobe PDFView/Open


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