Comparison of techniques for the isolation of volatiles from cashew apple juice

• Published in: Journal of the science of food and agriculture Vol. 95; no. 2; pp. 299 - 312
• Main Authors: Sampaio, Karina L, Biasoto, Aline C T, Da Silva, Maria Aparecida A P
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.01.2015; John Wiley and Sons, Limited
• Subjects: Alcohols; Aldehydes; Anacardium - chemistry; Aroma; Beverages; cashew fruit; cashew nuts; Chemical Fractionation - methods; Chromatography; Comparative analysis; dynamic headspace analysis; effluents; Esters; Esters - isolation & purification; flavor; Flavours; Food science; Fruit - chemistry; Fruit juices; gas chromatography; Gas Chromatography-Mass Spectrometry; headspace analysis; Humans; isolation techniques; Juices; ketones; Liquid-Liquid Extraction; Mass spectrometry; methylene chloride; odor compounds; Odorants - analysis; odors; Oils, Volatile - analysis; Oils, Volatile - isolation & purification; Plant Preparations - chemistry; sensory evaluation; Solid Phase Microextraction; Solvent extraction; solvents; Taste; Terpenes; Terpenes - isolation & purification; terpenoids; Volatile Organic Compounds - analysis; Volatile Organic Compounds - isolation & purification; solvent extraction; dynamic headspace analysis; mass spectrometry; solid-phase microextraction; gas chromatography

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 t...