UNAN, Facultad de Ciencias Químicas, Ingeniería de los Alimentos, León, Nicaragua.
CIRAD, UMR QualiSud, F-34398 Montpellier, France.
Food Res Int. 2017 Jun;96:113-120. doi: 10.1016/j.foodres.2017.03.009. Epub 2017 Mar 11.
Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called "horchata". Seeds are roasted to develop a specific aroma through a process that has never been explored. Volatile compounds, extracted from raw and roasted jicaro seeds (140°C for 140s) by SAFE (Solvent Assisted Flavor Evaporation), were analyzed by Gas Chromatography/Mass Spectrometry (GC/MS). Twenty-seven volatile compounds were isolated, among which, ethyl-2-methylbutyrate was designated by olfactometry as providing the characteristic jicaro note (0.16 and 0.47mg/kg dry basis (d.b.) in raw and roasted seeds, respectively). The release of volatile compounds from the Maillard reaction, such as pyrazines, and the increase of ethyl-2-methylbutyrate after roasting, exhausted the pleasant jicaro aroma. This mild roasting process had a slight impact on polyphenol, fructose and free amino acid contents, in agreement with the Maillard reaction. Confocal microscopy showed the coalescence of lipids in roasted jicaro seeds, which might explain the higher extracted fat content.
希卡里洛种子（ Crescentia alata ）在中美洲被广泛食用，主要作为一种受欢迎的美味和营养饮料，称为“ horchata ”。种子经过烘焙，通过从未被探索过的过程发展出独特的香气。通过 SAFE（溶剂辅助风味蒸发）从生的和烤的希卡里洛种子（140°C 140 秒）中提取挥发性化合物，并用气相色谱/质谱法（GC/MS）进行分析。分离出 27 种挥发性化合物，其中，乙基-2-甲基丁酸通过嗅觉测定被指定为提供特征性希卡里洛气味（生种子和烤种子中分别为 0.16 和 0.47mg/kg 干基）。美拉德反应释放的挥发性化合物，如吡嗪，以及烘焙后乙基-2-甲基丁酸的增加，耗尽了令人愉悦的希卡里洛香气。这种温和的烘焙过程对多酚、果糖和游离氨基酸含量的影响很小，这与美拉德反应一致。共聚焦显微镜显示烤希卡里洛种子中的脂质聚结，这可能解释了更高的提取脂肪含量。
