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dc.contributor.authorGARRUTI, D. dos S.
dc.contributor.authorFACUNDO, H. V. de V.
dc.contributor.authorSOUZA NETO, M. A. de
dc.contributor.authorWAGNER, R.
dc.date.accessioned2026-07-15T11:48:33Z-
dc.date.available2026-07-15T11:48:33Z-
dc.date.created2008-09-01
dc.date.issued2008
dc.identifier.citationIn: WEURMAN FLAVOUR RESEARCH SYMPOSIUM, 12., 2008, Interlaken. Resumos. Zurich: ETH Zurich, 2008.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/426950-
dc.descriptionToe appeal of natural cashew apple juice is attributed to its exotic flavour, but the concentrated juice lactes most of the aroma volatiles, which are lost or changed during the processing steps. Toe volatiles composition of cashew apples from a specific genetic material (clone CCP76) was already assessed in previous work (1) as well as the volatile profile of commercial cashew apple nectars (2). ln this experiment samples of cashew juice, extracted from common cashew apples, were collected in an industrial plant in order to monitor the juice key odour-active compounds at three different processing steps: extraction, pasteurization and concentration. Toe results were compared with sensory descriptive analysis performed by a trained panei. Toe assessors developed a vocabulary of 15 aroma and flavour descriptors and then evaluated the samples rating the intensity of each descriptive term on a 9 cm scale in triplicate and using blind tests. Volatile compounds were isolated by dynamic headspace technique and analysed by GC-MS and Osme time-intensity GC-O method (3, 4). Results were submitted to multivariate correlation analysis. Pasteurization did not charige very much the perception of cashew-like compounds, but did reduce compounds contributing to sweet, fruity, floral and green notes. Pasteurized juice showed reduced fresh fruit characteristic flavour anda moderate cooked flavour. Evaporation, in its tum, drastically reduced key compounds while concentrated others, like occurred to methyl 3- methylvalerate, described as artificial and sickly sweet, yielding a juice that presenteei no more the characteristic flavour of the fresh cashew apple juice.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCashew apple juice
dc.subjectDynamic headspace
dc.subjectGC-olfactometry
dc.subjectKey-compounds
dc.titleChanges in the key odour-active compounds and sensory profile of cashew apple juice during processing.
dc.typeResumo em anais e proceedings
dc.subject.thesagroAnacardium Occidentale
dc.subject.nalthesaurusTropical and subtropical fruits
dc.format.extent2p.183-184
riaa.ainfo.id426950
riaa.ainfo.lastupdate2026-07-15
dc.contributor.institutionDeborah dos Santos Garruti, CNPAT; Heliofábia V. de Vasconcelos Facundo, UFC/estudante; Manoel Alves de Souza Neto, CNPAT; Roger Wagner, Unicamp.
Aparece en las colecciones:Resumo em anais de congresso (CNPAT)

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