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 ch...

Full description

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/