Deborah dos Santos Garruti

Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp

The volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 µL of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds were the following: ethyl butanoate, 52% and 57% of the total relative area of the chromatogram for the organic and conventional passion fruit pulps, respectively; ethyl hexanoate, 22% and 9%, respectively; and hexyl butanoate, 2% and 5%, respectively. The aroma of the organic passion fruit pulp is mainly related to the following volatile compounds: ethyl hexanoate, methyl hexanoate, β-myrcene and D-limonene. The conventional passion fruit pulp presented methyl butanoate, butyl acetate, hexanal, 1-butanol, butyl butanoate, trans-3-hexenyl acetate, cis-3-hexen-1-ol, butyl hexanoate, hexyl butanoate, 3-hexenyl butanoate and 3-hexenyl hexanoate as the main volatile compounds for aroma.

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration

BACKGROUND There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this research was to identify the aroma volatiles evaporated off from cashew apple juice and recovered in the water phase during concentration of this beverage in an industrial plant. Water phase volatiles were extracted using dichloromethane, concentrated under a nitrogen flow, separated by gas chromatography (GC) and identified by GC-mass spectrometry. In order to determine the contribution of each volatile to the cashew aroma, five trained judges evaluated the GC effluents using the Osme GC-olfactometry technique. RESULTS 71 volatiles were identified; of these, 47 were odour active. Alcohols were preferentially recovered in the cashew water phase, notably heptanol, trans-3-hexen-1-ol and 3-methyl-1-butanol, representing 42% of the total chromatogram area and imparting green grass and fruity aroma notes to the water phase. Esters represented 21% of the total chromatogram area, especially ethyl 2-hydroxyhexanoate, ethyl trans-2-butenoate and ethyl 2-methylbutanoate, and were responsible for the fruity/cashew-like aroma of the water phase. On the other hand, 3-methylbutanoic and 2-methylbutanoic acids were the volatiles that presented the greatest odour impact in the GC effluents of the water phase. CONCLUSION Overall, the results of the present study strongly indicated that further concentration of the esters recovered in the water phase, either by partial distillation or by alternative technologies such as pervaporation, could generate a higher-quality natural cashew apple essence.

Bebida mista com propriedade estimulante à base de água de coco e suco de caju clarificado

Na industria de bebidas, uma alternativa para acrescentar valor nutricional ou simplesmente desenvolver novos sabores e a mistura de diferentes sucos de frutas na formulacao de bebidas mistas. Este trabalho teve como objetivo o desenvolvimento de uma bebida a base de agua de coco e suco de caju clarificado (cajuina), com adicao de cafeina, conferindo-lhe propriedades estimulantes. Foram avaliadas cinco formulacoes, com diferentes proporcoes de cajuina, tendo sido padronizados previamente o pH, teor de solidos soluveis e cafeina. As formulacoes foram submetidas a caracterizacao fisico-quimica (pH, solidos soluveis, acidez, acucares redutores, nao redutores e totais e vitamina C), analises microbiologicas e avaliacao sensorial de aceitacao (atributos de cor, sabor, avaliacao global e intencao de compra). Todas as formulacoes em estudo apresentaram boa aceitacao sensorial, nao havendo diferenca entre as medias dos atributos avaliados. Na intencao de compra, a formulacao mais aceita foi ACC 20 (20% de cajuina e 80% de agua de coco). A incorporacao de vitamina C na bebida atraves da adicao da cajuina foi mais evidente ate a formulacao ACC 20. Os resultados indicaram que a formulacao ACC 20 foi a mais viavel para elaboracao da bebida mista. Todas as formulacoes apresentaram padroes microbiologicos satisfatorios.

Isolation of Volatiles Compounds in Banana by HS-SPME: Optimization for the Whole Fruit and Pulp

The best conditions for the isolation of banana volatiles by headspace solid phase microextraction (HS-SPME) were determined for the intact whole fruit (with peel) and for the pulp only. Optimization of isolation conditions was carried out using a Central Composite Rotational Design based on Response Surface Methodology with two factors: time needed to reach equilibrium in the headspace and the fiber exposure time. Samples were analyzed by GC-MS. The criteria were higher number of peaks and greater total area of the chromatogram. The best conditions for isolating volatiles from the headspace of whole fruits were 140 min headspace equilibrium and 120 min fiber exposure, while for the banana pulp the best conditions were 15 and 60 min for equilibrium and exposure times, respectively. The results suggest that the whole fruit and pulp have very similar qualitative volatile profile in ripe banana.

Shelf life of minimally processed pineapples treated with ascorbic and citric acids

Abstract The purpose of this research was to determine the shelf life of minimally processed (MP) ‘Perola’ pineapples treated with ascor -bic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L –1 ) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2 nd day in the treated slices. By the 4 th day the CO 2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP ‘Perola’ pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L

Aceitação e perfil sensorial das cachaças produzidas com Kefir e Saccharomyces cerevisae

Saccharomyces cerevisae is the main industrially used yeast to produce sugar cane spirits (cachaca). However, other microorganisms are able to produce ethanol using sugar as substrate. This work aimed at determining the sensory profile of cachaca produced through the alcoholic fermentation with Kefirs granules and its acceptance. The acceptance analysis was performed by 57 consumers using a 9 point structured hedonic scale to evaluate the aroma and the general acceptance of the product. The QDA method, with 8 trained tasters, was used to evaluate the following product descriptors: alcoholic aroma, alcoholic flavor, and burning and bitter taste. The evaluated samples did not presented statistical differences (p < 0.05) among each other regarding the aroma acceptance. However, the cachaca produced using bakery yeast presented higher acceptance scores. On the other hand, the analysis of general acceptance presented significant differences (p < 0.05) between the samples for alcoholic aroma and bitter taste. Cachaca produced with Kefir granules presented higher intensity of both of these attributes.

Medições instrumentais e sensoriais de dureza e suculência na carne caprina

SUMMARY INSTRUMENTAL AND SENSORIAL ASSESSMENT OF TENDERNESS AND JUICINESS IN GOAT MEAT. The effect of muscle type and aging for seven days on certain functional and sensory properties of goat meat was evaluated. The experiment used meat from longissimus dorsi, semimembranosus and biceps femoris muscles from female goats that were approximately 20 months. After 24 h of being slaughtered and seven days, the aging meat was instrumentally analyzed for cooking losses (CL) and shear force (SF), as well as for sensory firmness (F) and juiciness (J) by a trained panel. CL was not affected (p > 0.05) by the type of muscle and aging of the meat. Before aging, meat from semimembranosus muscles showed higher SF than those from longissimus dorsi or bicep femoris muscles. After aging, meat from semimembranosus and biceps femoris muscles were tenderer than those from longissimus dorsi muscle. Meat from the semimembranosus muscle decreased in firmness during aging. Shear force values in meat showed positive correlation with firmness and negative correlation with juiciness as evaluated by the panelists. A negative correlation between firmness and juiciness was observed. Aging of the meat over seven days decreased firmness in goat meat from muscles, but did not affect cooking losses.

Teores de ácido anacárdico em pedúnculos de cajueiro Anacardium microcarpum e em oito clones de Anacardium occidentale var. nanum disponíveis no Nordeste do Brasil

Anacardic acid, a phenolic compound present in cashew apple and in some medicinal plants, is being associated to some specific biological effects. The purpose of this work was to determine anacardic acid content in peduncles of A. microcarpum and eight clones of A. occidentale from Northeastern Brazil, evaluating some physical-chemical and sensory characteristics of these peduncles. Cashew apples from BRS 189 clone of early cashew tree presented the highest values of anacardic acid. Cashew apples from A. microcarpum and END 189, END 183, Embrapa 50, Embrapa 51 e CCP 09 clones of early cashew tree did not differ from control CCP 076 clone. Cashew apples from CCP 1001 clone presented the minor values of anacardic acid. Physical-chemical and sensory analyses showed evidence that CCP 09 and CCP 1001 clone are not appropriate to fresh consuption.

Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez × Dorper lamb meat

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

Composição química volátil, em diferentes estádios de maturação, de manga 'Tommy Atkins' produzida no Vale do São Francisco

The effect of the maturation stages on the volatile chemical composition of mango fruit cv. Tommy Atkins, cultivated in Sao Francisco Valley, was investigated using SPME. GC/MS and GC-FID analysis allowed the identification of 32 compounds, consisting mainly of monoterpenes. δ-3-Carene was the major component in all the stages, while α-terpinolene, trans-β-caryophyllene e α-pinene succeded each other as the second most abundant constituent, during the ripening. The aroma of the ripe fruit was characterized by presence of short-chain ethyl esters (C2-C6), whereas the green mango contained the highest concentration of δ-3-carene. Furthermore, some terpenes were detected exclusively at one of the stages.