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anacardium_occidentale_l [2021/01/23 10:32]
andreas
anacardium_occidentale_l [2021/01/23 12:46] (aktuell)
andreas
Zeile 22: Zeile 22:
  
 **cashew nuts** **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." \\
anacardium_occidentale_l.txt · Zuletzt geändert: 2021/01/23 12:46 von andreas