scholarly journals Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique

2003 ◽  
Vol 83 (14) ◽  
pp. 1455-1462 ◽  
Author(s):  
Deborah S Garruti ◽  
Maria Regina B Franco ◽  
Maria Aparecida A P da Silva ◽  
Nat�lia S Janzantti ◽  
Gisele L Alves
Keyword(s):  
Gas Chromatography ◽  
Anacardium Occidentale ◽  
Flavour Compounds ◽  
Gas Chromatography Olfactometry ◽  
Cashew Apple ◽  
Volatile Flavour

Volatile flavour components of cashew ‘apple’ (Anacardium occidentale)

1982 ◽  
Vol 21 (10) ◽  
pp. 2527-2530 ◽  
Author(s):  
Alexander J. MacLeod ◽  
Nola Gonzalez de Troconis
Keyword(s):  
Anacardium Occidentale ◽  
Cashew Apple ◽  
Volatile Flavour

Volatile Compounds of Cashew Apple (Anacardium occidentale L.)

2001 ◽  
Vol 56 (1-2) ◽  
pp. 35-39 ◽  
Author(s):  
Beatriz Bicalho ◽  
Claudia M. Rezende
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Carboxylic Acids ◽  
Anacardium Occidentale ◽  
Gas Chromatography Mass Spectrometry ◽  
Apple Variety ◽  
Headspace Extraction ◽  
Cashew Apple ◽  
Simultaneous Distillation Extraction

Abstract The volatile compounds of a largely consumed Brazilian cashew apple variety (Anacardium occidentale L. var. nanum , Anacardiaceae) were recovered by headspace extraction or simultaneous distillation-extraction. Several compounds including esters (29), terpenes (16), hydrocarbons (9), carboxylic acids (7), aldehydes (7), alcohols (3), ketones (2), lactones (2) and norisoprenoids ( 1 ) were characterized and quantified by gas chromatography-mass spectrometry analyses.

Study on the Flavors of Barley Tea Using the Flavor Wheel and Gas Chromatography-Olfactometry

2019 ◽  
Vol 66 (9) ◽  
pp. 351-359 ◽  
Author(s):  
Yuka Goto ◽  
Kento Mio ◽  
Tsubasa Matsuoka ◽  
Moe Izue ◽  
Nobumasa Ayuzawa ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Gas Chromatography Olfactometry
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