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--- anacardium_occidentale_l [2021/01/23 10:30]
andreas
+++ anacardium_occidentale_l [2021/03/21 10:55] (aktuell)
andreas
@@ Zeile 21: / Zeile 21: @@
 [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 seed**
+**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." \\

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