Academic Journal
Key odor and physicochemical characteristics of raw and roasted jicaro seeds ( Crescentia alata K.H.B.)
| العنوان: | Key odor and physicochemical characteristics of raw and roasted jicaro seeds ( Crescentia alata K.H.B.) |
|---|---|
| المؤلفون: | Corrales, Carla Vaneza, Lebrun, Marc, Vaillant, Fabrice, Madec, Marie-Noelle, Lortal, Sylvie, Pérez, Ana Mercedes, Fliedel, Geneviève |
| المساهمون: | Ingeniería de los Alimento, Facultad de Ciencias Químicas (UNAN), Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Universidad Nacional de Costa Rica, The present study was supported by PRESANCA II/CSUCA grant no. C-15-2012, the French Cooperation in Central America (Institut Français pour l'Amérique Centrale-IFAC) and the Europea Union Latin America Academic Links grant no. EULA1401013. |
| المصدر: | ISSN: 0963-9969 ; Food Research International ; https://hal.science/hal-01494179 ; Food Research International, 2017, 96, pp.113-120. ⟨10.1016/j.foodres.2017.03.009⟩ ; https://www.journals.elsevier.com/food-research-international/. |
| بيانات النشر: | HAL CCSD Elsevier |
| سنة النشر: | 2017 |
| المجموعة: | Université de Montpellier: HAL |
| مصطلحات موضوعية: | composé volatile, olfactométrie, propriété physicochimique, confocal microscopy, nonenzymic browning, composé volatil, Graine de jicaro, propriété physico-chimique, Crescentia alata, analyse olfactométrique, torrefaction, grillage, microscopie confocale, réaction de maillard, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering |
| الوصف: | Jicaro seeds (Crescentia alata) arewidely consumed in Central America, primarily as a popular tasty and nutritiousbeverage called “horchata”. Seeds are roasted to develop a specific aroma through a process that has never beenexplored. Volatile compounds, extracted from raw and roasted jicaro seeds (140 °C for 140 s) by SAFE (SolventAssisted Flavor Evaporation), were analyzed by Gas Chromatography/Mass Spectrometry (GC/MS). Twentysevenvolatile compoundswere isolated, among which, ethyl-2-methylbutyrate was designated by olfactometryas providing the characteristic jicaro note (0.16 and 0.47 mg/kg dry basis (d.b.) in rawand roasted seeds, respectively).The release of volatile compounds fromtheMaillard reaction, such as pyrazines, and the increase of ethyl-2-methylbutyrate after roasting, exhausted the pleasant jicaro aroma.This mild roasting process had a slight impact on polyphenol, fructose and freeamino acid contents, in agreementwith the Maillard reaction. Confocal microscopy showed the coalescence of lipids in roasted jicaro seeds, whichmight explain the higher extracted fat content. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| Relation: | hal-01494179; https://hal.science/hal-01494179; PRODINRA: 389075; WOS: 000402348300013 |
| DOI: | 10.1016/j.foodres.2017.03.009 |
| الاتاحة: | https://hal.science/hal-01494179 https://doi.org/10.1016/j.foodres.2017.03.009 |
| Rights: | http://creativecommons.org/licenses/by-sa/ |
| رقم الانضمام: | edsbas.D7746B4D |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodres.2017.03.009 |
|---|