Professional Documents
Culture Documents
IN
THE
KEY ODOR-ACTIVE
COMPOUNDS AND SENSORY PROFILE OF
CASHEW APPLE JUICE DURING PROCESSING
D. S. GARRUTI1, H. V. V. Facundo1, M. A. Souza Neto1, R. Wagner2
1
Embrapa Tropical Agroindustry, PO Box 3761, 60511-110, Fortaleza, Brazil.
2
Department of Food Science and Technology, Federal University of Santa Maria, RS, Brazil.
Resultados
CG-FID e CG-MS: 93 compostos volteis
CG-O: 50 desses compostos eram odorferos
+ 22 compostos no detectados por FID e MS
Descritores sensoriais:
Aroma: caju, doce, fermentado, artificial, cido, verde, floral
Sabor: caju, fermentado, artificial, verde, enxofre, fruta cozida,
doce, cido
Table 1. Main odor-active compounds in the cashew apple juice samples from
industrial processing steps
Peak n
RI
Compound
d
<1000
ND
e
<1000
ND
2
<1000
2-Butanone
4
<1000
5-Methyl-2-hexanone
g
<1000
ND
7
<1000
Ethyl propionate
12
<1000
NI
19
1038
Ethyl butyrate
21
1050
Ethyl 2-methylbutyrate
23
1067
Ethyl isovalerate
h
1135
ND
37
1154
Ethyl crotonate
42
1178
Heptanal
47
1207
3-Methyl-1-butanol
i
1221
ND
51
1245
NI (sulfur compound)
54
1265
Isobutyl isovalerate
58
1293
Ethyl 3-hexenoate
60
1312
(Z)-3-Hexen-1-ol
65
1357
Allyl hexanoate
l
1392
ND
70
1439
Ethyl octanoate
76
1510
Benzaldehyde
86
1650
2-Methyl butanoic acid
91
1996
NI (cetone)
ND = not detected; NI = not identified
Odor description
fruity, sweet
fruity, sweet
cashew, fruity, fruit candy
cashew, sweet, fruit candy
tutti-frutti, fruit candy
cashew, sweet, fruit candy
fruity, green
fruity, sweet
fruity, floral
cashew, fruity, fruit candy
fermented cashew, sweaty
fruity, fruit candy
plastic, glue
acid, herb, sweaty
green, metalic
butane gas, glue
cashew, perfum, floral
green
green, unripe fruit
green, wax
perfum
fruity, floral
acid, green
sweaty, fermented fruit
sugar candy, sickly sweet
Odor Intensity
Extr
Past Conc
4.29
2.40
2.05
2.13
0.98
1.88
2.98
1.54
3.48
0.61
3.64
5.01
3.03
4.35
1.74
2.26
2.27
1.97
0.83
3.24
2.72
1.44
2.37
1.67
3.67
0.66
4.13
4.56
2.30
2.06
2.41
2.85
1.41
1.52
2.85
2.76
1.63
1.26
0.83
1.90
1.24
3.62
3.91
2.44
2.81
2.17
1.80
0.88
2.58
5.08
5.55
5.25
1.46
1.65
2.91
Pasteurization
Concentration
Extraction
DETERMINAO DE THRESHOLD
Thresholds segundo ISO 5492 (ISO 1992)
Threshold de deteco (absoluto): menor quantidade de um
estmulo necessria para o indivduo detectar o estmulo
Threshold de reconhecimento: menor concentrao de um
estmulo que nos permite reconhecer a qualidade do estmulo
Threshold de diferena (JND): limite mnimo de alterao
detectvel na concentrao de uma substncia
Objetivos da determinao de thresholds em anlise de
aromas
Selecionar e treinar provadores
Determinar a potncia odorfera
Determinar diferenas de ingredientes em formulaes
Teste do limite
13
3. Teste de diluio
Para determinar a menor quantidade da substncia-teste
que deve ser adicionada ao material padro para ser
detectada.
Cada concentrao debe ser testada contra o padro puro, por meio
do teste triangular ou duo-trio.
4. Threshold de diferena
Para determinar a menor quantidade da substncia-teste
que deve ser adicionada ao material padro para ser
detectada.