Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry

Garruti, Deborah S.; Franco, M. M.; Silva, Maria Aparecida A.P. da; Janzantti, Natália Soares; Alves, Gisele L.

doi:10.1016/j.lwt.2005.02.006

Cited by 61 publications

(59 citation statements)

References 7 publications

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“…This conclusion is drawn from the solids soluble data (Table 1) and total reducing sugars ( Table 2). Torres Neto et al [34] reported an alcohol content of 11.5°GL in the fermented cashew apple wine inoculated with S. cerevisiae, used in bread making, with two stages of must enrichment, while in another study conducted, Garruti et al [13] reported a lower alcohol content (8.5°GL) in cashew apple wine obtained with the S. bayannus strain.…”

Section: Resultsmentioning

confidence: 98%

“…The aromatic phenyl-ethyl alcohol (16.8%) detected in this study could be derived from the amino acid phenylalanine. The presence of this compound is important as it is known to impart herbaceous aroma in the fermented beverages [13].…”

Section: Resultsmentioning

confidence: 99%

“…The compound isoamyl alcohol (3-methyl-1-butanol) represented only 1% of the total area of all constituents and it is also considered to be one of the most important characteristics of higher alcohols in wine production, and it is formed from the amino acid leucine [13].…”

Section: Resultsmentioning

confidence: 99%

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Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains

Araújo

Silva

Moreira

et al. 2010

J Ind Microbiol Biotechnol

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In Brazil, the use of cashew apple (Anacardium occidentale L.) to obtain new products by biotechnological process represents an important alternative to avoid wastage of a large quantity of this fruit, which reaches about 85% of the annual production of 1 million tons. This work focuses on the development of an alcoholic product obtained by the fermentation of cashew apple juice. The inoculation with two different strains of yeast Saccharomyces cerevisiae viz. SCP and SCT, were standardized to a concentration of 10(7 )cells ml(-1). Each inoculum was added to 1,500 ml of cashew must. Fermentation was performed at 28 ± 3°C and aliquots were withdrawn every 24 h to monitor soluble sugar concentrations, pH, and dry matter contents. The volatile compounds in fermented products were analyzed using the gas chromatography/mass spectrometry (GC/MS) system. After 6 days, the fermentation process was completed, cells removed by filtration and centrifugation, and the products were stabilized under refrigeration for a period of 20 days. The stabilized products were stored in glass bottles and pasteurized at 60 ± 5°C/30 min. Both fermented products contained ethanol concentration above 6% (v v(-1)) while methanol was not detected and total acidity was below 90 mEq l(-1), representing a pH of 3.8-3.9. The volatile compounds were characterized by the presence of aldehyde (butyl aldehyde diethyl acetal, 2,4-dimethyl-hepta-2,4-dienal, and 2-methyl-2-pentenal) and ester (ethyl α-methylbutyrate) representing fruity aroma. The strain SCT was found to be better and efficient and this produced 10% more alcohol over that of strain SCP.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains

Araújo

Silva

Moreira

et al. 2010

J Ind Microbiol Biotechnol

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show abstract

“…Acquisition systems found in bibliography are listed in Table 1. Despite inherent drawbacks, some olfactometric studies are still conducted with an oral transmission of judges' sensory impressions [17]. This practice leads to many restraints and bias such as perturbation of breathing rhythm, breakdown of sensorial perceptions, and generally mobilizes an operator to capture the judges' comments.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Villière

Roy

Fillonneau

et al. 2015

Flavour

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Background: Onions (Allium cepa) are widely used as a flavor agent ingredient in culinary preparations to bring specific cooked onion notes. In this study, three traditional types of preparations-sué, sautéed, and pan-fried onions-were used to investigate their differences in aroma profile. Results: Headspace solid phase micro-extraction (HS-SPME) and gas chromatography (GC) coupled with mass spectrometry (MS), flame ionization detection (FID), and olfactometry were used to analyze the onion preparations. The study enables to identify 66 major compounds in the preparations. Among these compounds, sulfur compounds, aldehydes, and furans were the most represented. The pan-fried onion preparation distinguishes itself by the highest number of compounds represented in a large amount. This result is consistent with this mode of cooking that combines high temperature with long cooking time and favors the formation of compounds from the Maillard reaction and lipid oxidation. In comparison, the sué and sautéed preparations contain globally fewer compounds and, for most of them, in a lower amount compared to the pan-fried preparation. An innovative olfactometric approach was performed, based on a laboratory-developed software using an aroma wheel especially designed for the study of cooked onion. It enables an intuitive, efficient, and precise characterization of odor events along elution. A statistical comparison of intensities perceived for each odor detected during olfactometric analysis was used to understand the aroma balance and nuances perceived for these three traditional onion preparations. In accordance with chromatographic results, the pan-fried onion displays the highest number of odorant zones (65) associated with higher intensity scores and notably, to an enhanced perception of some Maillard compounds. Sué and sautéed onion profiles show an analog number of odorant zones (50 and 53), but the sautéed onion displays higher intensity scores and a particular contribution from pyrazines.

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“…The volatile byproducts from fermentation are the most significant impurities in fermentation of EtOH, since these impurities are not efficiently removed by distillation and this is not required for fuel production. The remaining impurities in EtOH would need to be removed to acceptable levels as these could threaten human health and cause unpleasant flavors [7], [6], [14].…”

Section: Introductionmentioning

confidence: 99%

Ethanol purification with ozonation, activated carbon adsorption, and gas stripping

Onuki

Kozieł

Jenks

et al. 2015

Separation and Purification Technology

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Fermentation of sugar to produce ethanol also produces volatile byproducts. This study was aimed at purifying corn-based ethanol for industrial and pharmaceutical use. The research was on treatment for 10 impurities removal after distillation. The ethanol headspace was sampled with solid-phase microextraction and analyzed with gas chromatography-mass spectrometry. A 40 mg/L ozone treatment resulted in >56% and >36% removal of styrene and 2-pentylfuran, respectively, without significant generation of byproducts. A 60 g/L activated carbon (AC) treatment with 270 min adsorption time resulted in 84%, >72%, and >78% removal of ethyl hexanoate, ethyl octanoate, and ethyl decanoate respectively. CO2-based stripping, at 675 LStripping gas/LSample, removed 65%, >82%, and >83% acetaldehyde, ethyl vinyl ether, and 1,1-diethoxyethane respectively. A combination of three approaches effectively removes these 8 impurities. KeywordsActivated carbon adsorption, Ethanol, Gas stripping, Ozonation, Volatile byproducts Disciplines Agriculture | Bioresource and Agricultural Engineering | Organic Chemistry CommentsThis article is published as Onuki, Shinnosuke, Jacek A. Koziel, William S. Jenks, Lingshuang Cai, Somchai Rice, and J. Hans van Leeuwen. "Ethanol purification with ozonation, activated carbon adsorption, and gas stripping." Separation and Purification Technology 151 (2015) AbstractFermentation of sugar to produce ethanol also produces volatile byproducts. This study was aimed at purifying corn-based ethanol for industrial and pharmaceutical use. The research was on treatment for 10 impurities removal after distillation. The ethanol headspace was sampled with solid-phase microextraction and analyzed with gas chromatography-mass spectrometry. A 40 mg/L ozone treatment resulted in >56 % and >36 % removal of styrene and 2-pentylfuran, respectively, without significant generation of byproducts. A 60 g/L activated carbon (AC) treatment with 270 min adsorption time 2 resulted in 84 %, >72 %, and >78 % removal of ethyl hexanoate, ethyl octanoate, and ethyl decanoate respectively. CO2-based stripping, at 675 LStripping gas/LSample, removed 65%, >82%, and >83 % acetaldehyde, ethyl vinyl ether, and 1,1-diethoxyethane respectively. A combination of three approaches effectively removes these 8 impurities.

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Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry

Cited by 61 publications

References 7 publications

Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains

Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains

Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach

Ethanol purification with ozonation, activated carbon adsorption, and gas stripping

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