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Sampaio K.L.,University of Campinas | Biasoto A.C.T.,University of Campinas | Biasoto A.C.T.,Brazilian Agricultural Research Corporation Embrapa Tropical Semi Arid | Da Silva M.A.A.P.,University of Campinas
Journal of the Science of Food and Agriculture | Year: 2015

Background: The aim of this study was to compare the performance of the following techniques on the isolation of volatiles of importance for the aroma/flavor of fresh cashew apple juice: dynamic headspace analysis using PorapakQ® as trap, solvent extraction with and without further concentration of the isolate, and solid-phase microextraction (fiber DVB/CAR/PDMS). Results: A total of 181 compounds were identified, from which 44 were esters, 20 terpenes, 19 alcohols, 17 hydrocarbons, 15 ketones, 14 aldehydes, among others. Sensory evaluation of the gas chromatography effluents revealed esters (n = 24) and terpenes (n = 10) as the most important aroma compounds. Conclusion: The four techniques were efficient in isolating esters, a chemical class of high impact in the cashew aroma/flavor. However, the dynamic headspace methodology produced an isolate in which the analytes were in greater concentration, which facilitates their identification (gas chromatography-mass spectrometry) and sensory evaluation in the chromatographic effluents. Solvent extraction (dichloromethane) without further concentration of the isolate was the most efficient methodology for the isolation of terpenes. Because these two techniques also isolated in greater concentration the volatiles from other chemical classes important to the cashew aroma, such as aldehydes and alcohols, they were considered the most advantageous for the study of cashew aroma/flavor. © 2014 Society of Chemical Industry. Source

de Lemos Sampaio K.,University of Campinas | Camarao Telles Biasoto A.,University of Campinas | Camarao Telles Biasoto A.,Brazilian Agricultural Research Corporation Embrapa Tropical Semi Arid | Nascimento Marques E.J.,University of Campinas | And 2 more authors.
Food Research International | Year: 2013

The objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a thermal-siphon type evaporator, operating in a closed system at 700mmHg. The water and volatiles evaporated during concentration were recovered by condensation, generating five condensates: the first was obtained during the concentration of the juice from 10.6°Brix (fresh juice) to 12°Brix, the second from 10.6 to 14°Brix, the third from 10.6 to 19°Brix, the fourth from 10.6 to 28°Brix and the fifth from 10.6 to 40°Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70mmHg) to a Porapak Q™ trap for 2h, eluted with 300μL of acetone, identified by GC-MS and quantified by external standardization. Trained judges rated the intensity of the cashew apple aroma perceived in the condensates using a 9cm scale. The major classes of volatiles present in the condensates were esters (~90% of the total mass of volatiles), followed by aldehydes (~6%) and alcohols (~3%). In the first condensate the ester (580.3μgL-1), aldehyde (39.3μgL-1) and alcohol (23.5μgL-1) concentrations were higher than in the remaining condensates, suggesting that a more efficient recovery of the volatiles important to the cashew apple aroma and flavor could be obtained when the beverage was concentrated from 10.6 to approximately 12°Brix, namely, by condensing the first 23% of the water evaporated off from the juice. The power function was the kinetic model that best fitted the recovery of the esters, aldehydes and alcohols. © 2012 Elsevier Ltd. Source

Paranhos B.J.,Brazilian Agricultural Research Corporation Embrapa Tropical Semi Arid | Papadopoulos N.T.,Rural University | McInnis D.,U.S. Department of Agriculture | Gava C.,Brazilian Agricultural Research Corporation Embrapa Tropical Semi Arid | And 3 more authors.
Environmental Entomology | Year: 2010

We studied the dispersal behavior and survival of sterile medfly males either treated or not with ginger root oil (GRO), in field conditions, in Petrolina-PE, northeast Brazil, from May 2006 to December 2007 in a sterile insect technique (SIT) program. The tsl strain Vienna 8 from the Ceratitis capitata Wied. (Diptera: Tephritidae), medfly, mass-rearing facility located in Juazeiro-BA, Brazil, was used. The results showed that sterile males either exposed or not to GRO exhibit similar dispersal behavior and postrelease survival. More than 60% of the sterile males, either treated or not treared wth GRO, were recovered at a 25-m distance from the releasing point, ≈20% at 50 m, and 5% in traps situated 100 m from the releasing point. Around 90% of the sterile males, exposed or not to GRO, were recovered 5 d after release of the sterile male individuals, whereas <1% were recovered after 11 d. Our results imply that ginger root oil can be used to treat sterile medfly males without interfering with their dispersal or survival in the field. © 2010 Entomological Society of America. Source

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