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. 2015 May 27;20(6):9803-15.
doi: 10.3390/molecules20069803.

Volatile profile of cashew apple juice fibers from different production steps

Ana Carolina de Oliveira Nobre  1 , Áfia Suely Santos da Silva de Almeida  2 , Ana Paula Dajtenko Lemos  3 , Hilton César Rodrigues Magalhães  4 , Deborah dos Santos Garruti  5
Affiliations

Volatile profile of cashew apple juice fibers from different production steps

Ana Carolina de Oliveira Nobre et al. Molecules. .

Abstract

This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washed five times in an expeller press. Compounds were analyzed by the headspace solid-phase micro extraction technique (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), using a DB-5 column. Sensory analysis was also performed to compare the intensity of the cashew-like aroma of the fibers with the original juice. Altogether, 80 compounds were detected, being esters and terpenes the major chemical classes. Among the identified substances, 14 were classified as odoriferous in the literature, constituting the matrix used in the Principal Component Analysis (PCA). Odoriferous esters were substantially reduced, but many compounds were extracted by the strength used in the expeller press and remained until the last wash. Among them are the odoriferous compounds ethyl octanoate, γ-dodecalactone, (E)-2-decenal, copaene, and caryophyllene that may contribute for the mild but still perceptible cashew apple aroma in the fibers that have been pressed and washed five times. Development of a deodorization process should include reduction of pressing force and stop at the second wash, to save water and energy, thus reducing operational costs and contributing to process sustainability.

Keywords: SPME; aroma; co-products; flavor chemistry; headspace.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chromatogram area counts, by chemical class, of headspace volatile compounds of cashew juice and co-products.
Figure 2
Figure 2
Principal Component Analysis of headspace odoriferous volatile compounds of cashew juice and co-products. (A) variables chart (volatile compounds); (B) observations chart (samples).
Figure 3
Figure 3
Flowchart of cashew fiber obtainment and treatment.
See this image and copyright information in PMC

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