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Evaluation of volatile flavour compounds from cashew apple ( Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique
Author(s) -
Garruti Deborah S,
Franco Maria Regina B,
da Silva Maria Aparecida A P,
Janzantti Natália S,
Alves Gisele L
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1560
Subject(s) - aroma , chemistry , flavour , gas chromatography , hexanal , anacardium , olfactometry , flavor , chromatography , sensory analysis , food science , horticulture , biology
The headspace volatile components of the juice of cashew apples from a commercial Brazilian dwarf genotype were separated by high‐resolution gas chromatography and identified by GC/MS. Five judges evaluated the GC effluents using the Osme technique in order to determine the importance of each compound to the characteristic cashew aroma. Esters methyl 3‐methyl butanoate, ethyl 3‐methyl butanoate, methyl butanoate, ethyl butanoate, ethyl trans ‐2‐butenoate and methyl 3‐methyl pentanoate were important to the sweet, fruity and cashew‐like aroma. Cis ‐3‐hexenol, hexanal and 2‐methyl‐2‐pentenal presented different green notes. In spite of the flame ionisation detector being unable to detect sulphur compounds, the olfactometric analysis revealed chromatographic regions where sulphur‐like odours were perceived by the Osme sensory panel. The most intense unpleasant odour was due to 2‐methyl butanoic acid, which was described as very stinky. The sensory panel showed good olfactory sensitivity and reproducibility. Sensory and instrumental data correlation allowed a greater understanding of the role of several volatile compounds in the sensory quality of the juice. Copyright © 2003 Society of Chemical Industry