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O objetivo deste trabalho foi a determinacao dos compostos fenolicos relacionados com a cor e com o sabor residual dos pedunculos de clones de cajueiro anao precoce. As antocianinas e os taninos foram determinados por cromatografia em papel e, para identificacao de lipidios fenolicos desenvolveuse metodologia simples e eficiente, utilizando cromatografia em camada delgada. As antocianidinas foram os principais flavonoides encontrados nas peliculas dos pedunculos de caju. Dentre estes, a delfinidina foi encontrada em todos os clones, enquanto que a pelargonidina mostrouse intensa nos clones EMBRAPA 51 (vermelho) e CP 76 (avermelhado), nao tendo sido encontrada no clone CP 06 (amarelo). A quercetina foi o unico flavonol identificado, produzindo manchas intensas nos cromatogramas do clone CP 76. Nos sucos integrais foi encontrado um tanino condensado, associado ao sabor adstringente. No extrato etereo dos mesmos sucos foi encontrado o acido anacardico, associado ao sabor residual, que permanece no suco mesmo apos clarificacao com gelatina. Abstract The objective of this research was the determination of phenolic compounds associated with color and residual taste in cashew apples through simple and accessible techniques. Anthocyanidins were the most abundant flavonoids found in cashewapple peels by paper chromatography. Delphinidin was found in all the clones, whereas pelargonidin was intense in EMBRAPA 51 (red) and CP 76 (reddish), and was not found in CP 06 (yellow). Only quercetin was identified as flavonol, producing intense spots in the chromatogram of clone CP 76. In all juices, condensed tannins associated with astringency were found. In ether extract of the same juices, the anacardic acid was detected, which may be associated to the residual taste, that remains in the juice even after clarification with gelatin.

CARACTERIZAÇÃO, POR CROMATOGRAFIA EM CAMADA DELGADA, DOS COMPOSTOS FENÓLICOS PRESENTES EM PEDÚNCULOS DE CAJU (Anacardium ocidentale L.)