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anacardium_occidentale_l [2021/01/22 21:02] – andreasanacardium_occidentale_l [2021/03/21 09:55] (aktuell) – andreas
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 "The edible seeds are referred to as cashew nuts. They are surrounded by a leathery shell (mesocarp), which is rich in liquid. This substance is an important raw material for resin. The liquid contains skin-irritant toxic compounds, which are removed by heating. The fleshy hypocarp, or cashew apple, is processed into jam and dried fruit." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200012676]] "The edible seeds are referred to as cashew nuts. They are surrounded by a leathery shell (mesocarp), which is rich in liquid. This substance is an important raw material for resin. The liquid contains skin-irritant toxic compounds, which are removed by heating. The fleshy hypocarp, or cashew apple, is processed into jam and dried fruit." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200012676]]
 +
 +**cashew apple**
  
 "Cashew apples have a sweet but astringent taste. This astringency has been traced to the waxy layer on the skin that contains a chemical, urushiol, which can cause minor skin irritation to areas that have had contact with it. It is almost identical to the astringency caused by the skin of a mango, which also contains urushiol. The astringency from mango skin can be mildly tasted in the flesh of mango fruit, just as the astringency of cashew apple skin can be mildly tasted in the flesh of cashew apples. In cultures that consume cashew apples, this astringency is sometimes removed by steaming the fruit for five minutes before washing it in cold water; alternatively, boiling the fruit in salt water for five minutes or soaking it in gelatin solution also reduces the astringency. When mixed in drinks or used as a flavoring, the astringency becomes highly diluted and typically causes no irritation to those without urushiol allergies." \\ "Cashew apples have a sweet but astringent taste. This astringency has been traced to the waxy layer on the skin that contains a chemical, urushiol, which can cause minor skin irritation to areas that have had contact with it. It is almost identical to the astringency caused by the skin of a mango, which also contains urushiol. The astringency from mango skin can be mildly tasted in the flesh of mango fruit, just as the astringency of cashew apple skin can be mildly tasted in the flesh of cashew apples. In cultures that consume cashew apples, this astringency is sometimes removed by steaming the fruit for five minutes before washing it in cold water; alternatively, boiling the fruit in salt water for five minutes or soaking it in gelatin solution also reduces the astringency. When mixed in drinks or used as a flavoring, the astringency becomes highly diluted and typically causes no irritation to those without urushiol allergies." \\
Zeile 18: Zeile 20:
 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." \\ 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." \\
 [Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration., Sampaio, K.L., Garruti, D.S., Franco, M.R.B., Janzantti, N.S., Da Silva, M.A.A., Journal of the Science of Food and Agriculture, Vol.91(10), 2011, 1801-1809] [Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration., Sampaio, K.L., Garruti, D.S., Franco, M.R.B., Janzantti, N.S., Da Silva, M.A.A., Journal of the Science of Food and Agriculture, Vol.91(10), 2011, 1801-1809]
 +
 +**cashew nuts**
 +
 +Volatile compounds in a heated aqueous extract of cashew included (FID peak area %): Propanal (7.59), acetone (1.69), methylpropanal (30.48), 2-methylfuran (13.95), butanone (1.62), 2-pentanone (7.62), 3-methylbutanal (11.49), 2-methylbutanal (8.08), acetol (1.9), hexanal (0.35), methylpyrazine (0.68), dihydro-2-methyl-3(2H)-furanone (coffee furanone; 0.45), furfural (7.44), dimethylpyrazines (0.44), acetylfuran (0.49), benzaldehyde (0.24), 5-methylfurfural (0.42), phenylacetaldehyde (0.46). \\
 +[Coleman III, W. M., J. L. White Jr, and T. A. Perfetti. "Characteristics of heat-treated aqueous extracts of peanuts and cashews." Journal of Agricultural and Food Chemistry 42.1 (1994): 190-194]
  
 "...Strecker aldehydes, including methylbutanal, 2-methylpropanal, and acetaldehyde, were at the highest concentration in roasted cashews. The Maillard reaction contributed to the formation of most of the volatiles in cashews from the 3 countries. There was also degradation of sugars to form furan-type compounds and oxidation of lipids to form alkanals such as hexanal." \\ "...Strecker aldehydes, including methylbutanal, 2-methylpropanal, and acetaldehyde, were at the highest concentration in roasted cashews. The Maillard reaction contributed to the formation of most of the volatiles in cashews from the 3 countries. There was also degradation of sugars to form furan-type compounds and oxidation of lipids to form alkanals such as hexanal." \\
 [Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting., Agila, A., Barringer, S.A., Journal of food science, Vol.76(5), 2011, C768-C774] [Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting., Agila, A., Barringer, S.A., Journal of food science, Vol.76(5), 2011, C768-C774]
 +
 +"In cashew nuts, acetic acid and acetaldehyde contribute to a pungent aroma, and phenylethanol is responsible for sweet and floral aromas. The main aromas come from pyrazines and aldehydes. Pyrazines are responsible for a nutty aroma and aldehydes such as methylbutanal and 2-methyl propanal are responsible for a pleased aroma in many roasted foods. Lipid oxidation products such as hexanal and nonane are also contributed to green and herbaceous odors, while ethyl butanoate is responsible for sweet, fruity and cashew-like aromas." \\
 +Roasted cashews showed higher concentrations (μg/L) of organic volatiles than raw cashews. This is especially true for compounds like acetic acid, acetaldehyde, 2-methylpropanal, methylbutanal, methanol, ethanol, hexane, heptane, styrene, ethyl butanoate, acetone, as well as mono-, di- and trimethyl pyrazines. \\ 
 +[Agila, Amal. Volatile Profile of Cashews (Anacardium occidentale L.), Almonds, and Honeys from Different Origins by Selected Ion Flow Tube Mass Spectrometry. Diss. The Ohio State University, 2012] \\
 +[[https://etd.ohiolink.edu/apexprod/rws_etd/send_file/send?accession=osu1341334757&disposition=inline]]
  
 {{anacardium_occidentale.jpg?600}} \\ {{anacardium_occidentale.jpg?600}} \\
Zeile 26: Zeile 38:
 [New York Botanical Garden] (1780-1781) Select. Stirp. Amer. Hist., ed. 1780-1781 \\ [New York Botanical Garden] (1780-1781) Select. Stirp. Amer. Hist., ed. 1780-1781 \\
 [[http://plantgenera.org/species.php?id_species=56635]] [[http://plantgenera.org/species.php?id_species=56635]]
 +
 +{{anacardium_occidentalepltru.jpg}} \\
 +Anacardium occidentale, fruit. Palabuhan Ratu, West Java, Indonesia. Author: [[https://commons.wikimedia.org/wiki/User:Wie146|Wibowo Djatmiko (Wie146)]] [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] [[https://commons.wikimedia.org/wiki/File:Anacard_occid_Fr_071209-2345_plrtu.jpg|Wikimedia Commons]]
anacardium_occidentale_l.1611349354.txt.gz · Zuletzt geändert: 2021/01/22 21:02 von andreas
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