TY - JOUR T1 - Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar. AU - Valim,M Filomena, AU - Rouseff,Russell L, AU - Lin,Jianming, PY - 2003/2/6/pubmed PY - 2003/3/26/medline PY - 2003/2/6/entrez SP - 1010 EP - 5 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 4 N2 - 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). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12568564/Gas_chromatographic_olfactometric_characterization_of_aroma_compounds_in_two_types_of_cashew_apple_nectar_ DB - PRIME DP - Unbound Medicine ER -