The Active Aroma of "Cerrado" Cashew and Cagaita Fruits: Comparison between Two Extraction Methods

The objective of the present work is to characterize the aroma of “Cerrado” cashew (Anacardium othonianum Rizz.) and cagaita (Eugenia dysenterica) pulps. For this, we used headspace (HS) and two extraction methods (solid-phase extraction, SPE and solid-phase microextraction, SPME), as well as gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) for identification of aroma compounds. While SPME was more efficient and extracted 17 and 21 compounds for “Cerrado” cashew and cagaita pulps, respectively, the SPE method extracted 13 compounds for both pulps. SPME showed higher modified frequency (MF), that is, compounds perceived with higher intensity and by number of judges during olfactometry. On the other hand, the results obtained in this work showed that the extraction techniques seem complementary, since some compounds were not identified by SPE, but were identified by SPME, and vice versa.

• Autores: Zapata Ochoa, Julián Andrés; Dereix Restrepo, Juan David; Escobar Arredondo, Jhonathan; Horrana Santos, Nathalia; Guimarães Silva, Fabiano; Buranelo Egea, Mariana; Borges de Almeida, Adrielle
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2022
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/46204
• Acceso en línea: https://hdl.handle.net/10495/46204
• Palabra clave: Volatile organic compounds; Compuestos orgánicos volátiles; Plant Extracts; Extractos Vegetales; Anacardium; Fod analysis; Análisis de alimentos; Fruit pulps; Fruta de pulpa; Anacardium othonianum Rizz; Eugenia dysenteric; Native fruits; Cerrado biome; http://aims.fao.org/aos/agrovoc/c_1d791cf0; http://aims.fao.org/aos/agrovoc/c_3126; http://id.loc.gov/authorities/subjects/sh93000972; https://id.nlm.nih.gov/mesh/D010936; https://id.nlm.nih.gov/mesh/D031021
• Rights: openAccess
• License: http://creativecommons.org/licenses/by/4.0/