45C-9 |
Determination of free volatile compounds responsible of the aroma of cashew apple (Anacardium occidentale L.) fruit |
M. PLAZA1, M. Rodríguez2, and M. De Jesús2. (1) Food Science & Technology Program, Univ. of Puerto Rico, Mayagüez, Agricultural Science Faculty, PO Box 9030, Mayagüez, PR 00681-9030, (2) Chemistry Dept., Univ. of Puerto Rico, Mayagüez, Chemistry Bldg., Mayagüez, PR 00681-9030 Puerto Rico is a small island with a wide variety of interesting tropical fruits, such as soursop (Annona muricata). Another example of an exotic fruit that has received little attention is the cashew apple (Anacardium occidentale). In 1995, an artificial soursop flavor was patented by the University of Puerto Rico. Research with other fruits could lead to the development of new patents for artificial flavors. Research in this area will help develop a native industry and improve of local agriculture. Research work was done to separate and identify volatile components of the cashew apple (Anacardium occidentale L.). The aroma compositions of yellow and red fruits were analyzed using a gas chromatograph coupled with a mass spectrometer. The solid phase microextraction technique was used for the extraction of aroma compounds. A total of forty compounds were identified in the different cashew samples, fifteen esters, nine aldehydes, six terpenes, five alcohols, two acids, two ketones and an aromatic hydrocarbon. Differences were found in the volatile composition of the red and the yellow cashew. No varieties of the cashew apple have been reported or are known outside of Puerto Rico. Since differences were found in the volatiles components of the red and the yellow cashew apples, it can be concluded that there are two different cashew “chemotypes”. This work will continue on a quantitative basis to lead to the development of a commercial artificial cashew apple flavor of and to preserve the aroma and flavor of fruits that are in danger of disappearing.
Session 45C, Food Chemistry: Flavor and aroma chemistry
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