Nobre Ana Carolina de Oliveira, de Almeida Áfia Suely Santos da Silva, Lemos Ana Paula Dajtenko, Magalhães Hilton César Rodrigues, Garruti Deborah dos Santos
Post-Graduation Program in Natural Resources, State University of Ceara, Av. Dr. Silas Munguba, 1700, Campus do Itaperi, Fortaleza, CE 60740-000, Brazil.
Post-Graduation Program in Food Science and Technology, Federal University of Ceara, Av. Mister Hull, 2977, Block 858, Fortaleza, CE 60356-000, Brazil.
Molecules. 2015 May 27;20(6):9803-15. doi: 10.3390/molecules20069803.
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.
本研究旨在确定腰果苹果纤维的挥发性成分，以验证经过连续洗涤后仍存在哪些化合物，从而确定可能导致这种副产品中残留不期望的类似腰果香气的成分，该副产品用于制作素食汉堡和谷物棒等食品。纤维取自腰果苹果汁加工过程，并在螺旋压榨机中洗涤五次。采用顶空固相微萃取技术（HS-SPME）和气相色谱-质谱联用（GC-MS），使用DB-5柱对化合物进行分析。还进行了感官分析，以比较纤维与原汁中类似腰果香气的强度。总共检测到80种化合物，其中酯类和萜类是主要的化学类别。在已鉴定的物质中，有14种在文献中被归类为有气味的物质，构成了主成分分析（PCA）中使用的基质。有气味的酯类物质大幅减少，但许多化合物在螺旋压榨机使用的强度下被萃取出来，并一直保留到最后一次洗涤。其中包括有气味的化合物辛酸乙酯、γ-十二内酯、（E）-2-癸烯醛、古巴烯和石竹烯，它们可能是导致经过五次压榨和洗涤的纤维中仍有轻微但仍可察觉的腰果苹果香气的原因。除臭工艺的开发应包括降低压榨力，并在第二次洗涤时停止，以节约用水和能源，从而降低运营成本，并有助于提高工艺的可持续性。
