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Comparison of techniques for the isolation of volatiles from cashew apple juice.
J Sci Food Agric. 2015 Jan; 95(2):299-312.JS

Abstract

BACKGROUND

The aim of this study was to compare the performance of the following techniques on the isolation of volatiles of importance for the aroma/flavor of fresh cashew apple juice: dynamic headspace analysis using PorapakQ(®) as trap, solvent extraction with and without further concentration of the isolate, and solid-phase microextraction (fiber DVB/CAR/PDMS).

RESULTS

A total of 181 compounds were identified, from which 44 were esters, 20 terpenes, 19 alcohols, 17 hydrocarbons, 15 ketones, 14 aldehydes, among others. Sensory evaluation of the gas chromatography effluents revealed esters (n = 24) and terpenes (n = 10) as the most important aroma compounds.

CONCLUSION

The four techniques were efficient in isolating esters, a chemical class of high impact in the cashew aroma/flavor. However, the dynamic headspace methodology produced an isolate in which the analytes were in greater concentration, which facilitates their identification (gas chromatography-mass spectrometry) and sensory evaluation in the chromatographic effluents. Solvent extraction (dichloromethane) without further concentration of the isolate was the most efficient methodology for the isolation of terpenes. Because these two techniques also isolated in greater concentration the volatiles from other chemical classes important to the cashew aroma, such as aldehydes and alcohols, they were considered the most advantageous for the study of cashew aroma/flavor.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Sampaio KL
Department of Food and Nutrition, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil.
Biasoto AC
No affiliation info available
Da Silva MA
No affiliation info available

MeSH

AnacardiumBeveragesChemical FractionationEstersFruitGas Chromatography-Mass SpectrometryHumansLiquid-Liquid ExtractionOdorantsOils, VolatilePlant PreparationsSolid Phase MicroextractionTasteTerpenesVolatile Organic Compounds

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24789719

Citation

Sampaio, Karina L., et al. "Comparison of Techniques for the Isolation of Volatiles From Cashew Apple Juice." Journal of the Science of Food and Agriculture, vol. 95, no. 2, 2015, pp. 299-312.
Sampaio KL, Biasoto AC, Da Silva MA. Comparison of techniques for the isolation of volatiles from cashew apple juice. J Sci Food Agric. 2015;95(2):299-312.
Sampaio, K. L., Biasoto, A. C., & Da Silva, M. A. (2015). Comparison of techniques for the isolation of volatiles from cashew apple juice. Journal of the Science of Food and Agriculture, 95(2), 299-312. https://doi.org/10.1002/jsfa.6718
Sampaio KL, Biasoto AC, Da Silva MA. Comparison of Techniques for the Isolation of Volatiles From Cashew Apple Juice. J Sci Food Agric. 2015;95(2):299-312. PubMed PMID: 24789719.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of techniques for the isolation of volatiles from cashew apple juice. AU - Sampaio,Karina L, AU - Biasoto,Aline C T, AU - Da Silva,Maria Aparecida A P, Y1 - 2014/05/30/ PY - 2013/09/18/received PY - 2014/02/05/revised PY - 2014/04/24/accepted PY - 2014/5/3/entrez PY - 2014/5/3/pubmed PY - 2015/7/21/medline KW - dynamic headspace analysis KW - gas chromatography KW - mass spectrometry KW - solid-phase microextraction KW - solvent extraction SP - 299 EP - 312 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 95 IS - 2 N2 - BACKGROUND: The aim of this study was to compare the performance of the following techniques on the isolation of volatiles of importance for the aroma/flavor of fresh cashew apple juice: dynamic headspace analysis using PorapakQ(®) as trap, solvent extraction with and without further concentration of the isolate, and solid-phase microextraction (fiber DVB/CAR/PDMS). RESULTS: A total of 181 compounds were identified, from which 44 were esters, 20 terpenes, 19 alcohols, 17 hydrocarbons, 15 ketones, 14 aldehydes, among others. Sensory evaluation of the gas chromatography effluents revealed esters (n = 24) and terpenes (n = 10) as the most important aroma compounds. CONCLUSION: The four techniques were efficient in isolating esters, a chemical class of high impact in the cashew aroma/flavor. However, the dynamic headspace methodology produced an isolate in which the analytes were in greater concentration, which facilitates their identification (gas chromatography-mass spectrometry) and sensory evaluation in the chromatographic effluents. Solvent extraction (dichloromethane) without further concentration of the isolate was the most efficient methodology for the isolation of terpenes. Because these two techniques also isolated in greater concentration the volatiles from other chemical classes important to the cashew aroma, such as aldehydes and alcohols, they were considered the most advantageous for the study of cashew aroma/flavor. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/24789719/Comparison_of_techniques_for_the_isolation_of_volatiles_from_cashew_apple_juice_ DB - PRIME DP - Unbound Medicine ER -