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Volatile profile of cashew apple juice fibers from different production steps.
Molecules. 2015 May 27; 20(6):9803-15.M

Abstract

This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washed five times in an expeller press. Compounds were analyzed by the headspace solid-phase micro extraction technique (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), using a DB-5 column. Sensory analysis was also performed to compare the intensity of the cashew-like aroma of the fibers with the original juice. Altogether, 80 compounds were detected, being esters and terpenes the major chemical classes. Among the identified substances, 14 were classified as odoriferous in the literature, constituting the matrix used in the Principal Component Analysis (PCA). Odoriferous esters were substantially reduced, but many compounds were extracted by the strength used in the expeller press and remained until the last wash. Among them are the odoriferous compounds ethyl octanoate, γ-dodecalactone, (E)-2-decenal, copaene, and caryophyllene that may contribute for the mild but still perceptible cashew apple aroma in the fibers that have been pressed and washed five times. Development of a deodorization process should include reduction of pressing force and stop at the second wash, to save water and energy, thus reducing operational costs and contributing to process sustainability.

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Authors+Show Affiliations

Nobre AC
Post-Graduation Program in Natural Resources, State University of Ceara, Av. Dr. Silas Munguba, 1700, Campus do Itaperi, Fortaleza, CE 60740-000, Brazil. carolnobre1404@gmail.com.
de Almeida ÁS
Post-Graduation Program in Food Science and Technology, Federal University of Ceara, Av. Mister Hull, 2977, Block 858, Fortaleza, CE 60356-000, Brazil. afiasuely@yahoo.com.br.
Lemos AP
Pharmacy Department, Federal University of Ceara, Rua Alexandre Baraúna, 949, Fortaleza, CE 60430-160, Brazil. na_pdajtenko@hotmail.com.
Magalhães HC
Laboratory of Sensory Analysis, Embrapa Tropical Agroindusytry, Av. Dr. Sara Mesquita, 2270, CP 3761, Fortaleza, CE 60511-110, Brazil. hilton.magalhaes@embrapa.br.
Garruti Ddos S
Laboratory of Sensory Analysis, Embrapa Tropical Agroindusytry, Av. Dr. Sara Mesquita, 2270, CP 3761, Fortaleza, CE 60511-110, Brazil. deborah.garruti@embrapa.br.

MeSH

4-ButyrolactoneAldehydesAlkenesAnacardiumBeveragesCaprylatesFruitOdorantsPolycyclic SesquiterpenesPressurePrincipal Component AnalysisSesquiterpenesSolid Phase MicroextractionTerpenes

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26023940

Citation

Nobre, Ana Carolina de Oliveira, et al. "Volatile Profile of Cashew Apple Juice Fibers From Different Production Steps." Molecules (Basel, Switzerland), vol. 20, no. 6, 2015, pp. 9803-15.
Nobre AC, de Almeida ÁS, Lemos AP, et al. Volatile profile of cashew apple juice fibers from different production steps. Molecules. 2015;20(6):9803-15.
Nobre, A. C., de Almeida, Á. S., Lemos, A. P., Magalhães, H. C., & Garruti, D. d. o. s. . S. (2015). Volatile profile of cashew apple juice fibers from different production steps. Molecules (Basel, Switzerland), 20(6), 9803-15. https://doi.org/10.3390/molecules20069803
Nobre AC, et al. Volatile Profile of Cashew Apple Juice Fibers From Different Production Steps. Molecules. 2015 May 27;20(6):9803-15. PubMed PMID: 26023940.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile profile of cashew apple juice fibers from different production steps. AU - Nobre,Ana Carolina de Oliveira, AU - de Almeida,Áfia Suely Santos da Silva, AU - Lemos,Ana Paula Dajtenko, AU - Magalhães,Hilton César Rodrigues, AU - Garruti,Deborah dos Santos, Y1 - 2015/05/27/ PY - 2014/11/28/received PY - 2015/01/26/accepted PY - 2015/5/30/entrez PY - 2015/5/30/pubmed PY - 2016/2/20/medline KW - SPME KW - aroma KW - co-products KW - flavor chemistry KW - headspace SP - 9803 EP - 15 JF - Molecules (Basel, Switzerland) JO - Molecules VL - 20 IS - 6 N2 - This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washed five times in an expeller press. Compounds were analyzed by the headspace solid-phase micro extraction technique (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), using a DB-5 column. Sensory analysis was also performed to compare the intensity of the cashew-like aroma of the fibers with the original juice. Altogether, 80 compounds were detected, being esters and terpenes the major chemical classes. Among the identified substances, 14 were classified as odoriferous in the literature, constituting the matrix used in the Principal Component Analysis (PCA). Odoriferous esters were substantially reduced, but many compounds were extracted by the strength used in the expeller press and remained until the last wash. Among them are the odoriferous compounds ethyl octanoate, γ-dodecalactone, (E)-2-decenal, copaene, and caryophyllene that may contribute for the mild but still perceptible cashew apple aroma in the fibers that have been pressed and washed five times. Development of a deodorization process should include reduction of pressing force and stop at the second wash, to save water and energy, thus reducing operational costs and contributing to process sustainability. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/26023940/Volatile_profile_of_cashew_apple_juice_fibers_from_different_production_steps_ DB - PRIME DP - Unbound Medicine ER -