Volatile profile and potential predictors of astringency loss in fresh, whole 'Rama Forte' persimmon fruit.

Volatile profile of fresh, whole 'Rama Forte' persimmons treated with CO or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compounds (VOCs) with the loss of astringency were investigated. Persimmons were harvested at the commercial maturity stage and treated with 70 % CO, 18 h, or 1.70 mL kg EtOH, 6 h.

Effect of Methyl Jasmonate on the Biosynthesis of Volatile Compounds Associated with the Ripening of Grape Tomato Fruits.

The present work aims to evaluate the roles of methyl jasmonate (MeJA) in the formation of volatile organic compounds (VOC) from grape tomatoes during ripening. Fruits were treated with MeJA, ethylene, 1-MCP (1-methylcyclopropene), and MeJA+1-MCP, with analyses of the VOC and levels of the gene transcripts for the enzymes lipoxygenase (LOX), alcohol dehydrogenase (ADH), and hydroperoxide lyase (HPL). An intimate relationship between MeJA and ethylene in aroma formation was detected, mainly among the VOC from the carotenoid pathway.

Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes.

Cashew apple, the hypertrophied peduncle of cashew nut, is a functional food with a high antioxidant activity and with good characteristics for juice industrialization and fresh consumption such as fleshy pulp, soft peel, without seeds, and exotic flavor. However, it is still poorly used or totally wasted. For this reason, the quality of cashew apples has received more attention from the Brazilian breeding program to maximize their uses.

Volatile compounds associated to the loss of astringency in 'Rama Forte' persimmon fruit.

The volatile profile of 'Rama Forte' persimmon fruit treated with high concentration of CO or ethanol, as well as the association of specific volatile organic compounds (VOC) to the loss of astringency given by sensory and chemical evaluation were investigated in our study. Fruit were harvested at the maturity stage showing crisp texture and commercial color, and exposed to different astringency removal treatments: 70% CO for 18 h or 1.70 mL kg ethanol for 6 h.

Microfiltered red-purple pitaya colorant: UPLC-ESI-QTOF-MS-based metabolic profile and its potential application as a natural food ingredient.

Complete characterization of microfiltered red-purple pitaya colorant (MRPPC) and its potential applications in foods is described. Using sensorial analysis, products that use carmine or beetroot dye as a food colorant in their formulations were compared. The effect of storage under refrigeration on the microbiological, physicochemical, and chemical changes of MRPPC were evaluated.

Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties.

Tropical fruits rich in polyphenols, ascorbic acid, and high antioxidant capacity can enhance the functional composition, flavor as well as the overall acceptance of their juices. The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sensory quality parameters of two formulations of tropical fruit juice blends with high antioxidant capacity. Two formulations with different concentrations of acai, camu-camu, acerola, cashew apple, yellow mombin, and pineapple were pasteurized at 85 °C for 30 s, hot-filled in glass bottles, and stored in refrigerated conditions (5 °C).

The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography-olfactometry Osme techniques.

Background: The quality and power of each odorous volatile present in the headspace of unifloral honey velame branco (Croton heliotropiifolius Kunth) prepared by stingless uruçu (Melipona scutellaris Latrelle) were evaluated using the gas chromatography-olfactometry Osme technique. Five trained panellists evaluated the sensory chromatographic effluent in three replications, and the results were integrated by SCDTI software.

Results: Of the 42 compounds identified in the chromatogram, 17 odorous stimuli were detected by the sensory panel.

Cashew gum and maltrodextrin particles for green tea (Camellia sinensis var Assamica) extract encapsulation.

Cashew gum and maltodextrin microcapsules containing green tea leaf extracts were made using a spray-dryer. Green tea extracts were submitted to cytotoxicity analysis and characterization of bioactive compounds. Three formulations of microcapsules were performed, which were then submitted to characterization through morphological study, particle diameter and distribution, zeta potential, Exploratory Differential Calorimetry, entrapment efficiency, dissolution test and X-ray diffraction.

Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region.

Monofloral honeys produced by stingless bees M. subnitida Ducke and M. scutellaris Latrelle in typical flowering of the Brazilian semi-arid Ziziphus juazeiro Mart (juazeiro), Croton heliotropiifolius Kunth (velame branco) and Mimosa arenosa willd Poir (jurema branca) were characterized in relation to volatile and sensorial profile.

Stability of a functional beverage composed by tropical fruits and yacon (Smallanthus sonchiyo- lius) under refrigerated storage.

The development of beverages with functional properties must consider the preservation of the bioactive or functional properties during storage. For this reason, the aim of this study was to evaluate the stability of a functional beverage of tropical fruits and yacon, stored under refrigeration. The beverage, composed by 50% of yacon and 50% of a blended tropical fruits (camu-camu, acerola, cashew-apple, yellow mombin, acai and pineapple), was pasteurized (90 seconds/ 85⁰C) and stored under refrigeration (5⁰C).

Volatile profile of cashew apple juice fibers from different production steps.

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.

The use of headspace solid-phase microextraction (HS-SPME) to assess the quality and stability of fruit products: an example using red mombin pulp (Spondias purpurea L.).

The present study aimed to evaluate the volatiles profile of red mombin (Spondias purpurea) pulp and its powder produced by spray-drying (SD) as an example to show utility of headspace solid-phase microextraction (HS-SPME) in the analysis of parameters such as the quality and stability of fruit products. Volatiles profiles of the pulp were identified by gas chromatography-mass spectrometry (GC-MS), quantified by gas chromatography-flame ionization detector (GC-FID) and compared to the profile of the powder stored at 0, 60 and 120 days in plastic (PP) or laminated packages (LP). The results showed that the technique was able to identify 36 compounds in the red mombin pulp, 17 out of which have been described for the first time in this fruit, showing that red mombin fresh pulp appears to be unique in terms of volatiles composition.

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.