Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)

 

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Detalles Bibliográficos
Autores: Corrales Hernández, Carla Vanessa, Lebrun, Marc, Vaillant Barka, Fabrice, Madec, Marie Noelle, Lortal, Sylvie, Pérez Carvajal, Ana Mercedes, Fliedel, Genevieve
Formato: artículo original
Fecha de Publicación:2017
Descripción:Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called “horchata”. Seeds are roasted to develop a specific aroma through a process that has never been explored. Volatile compounds, extracted from raw and roasted jicaro seeds (140 °C for 140 s) by SAFE (Solvent Assisted Flavor Evaporation), were analyzed by Gas Chromatography/Mass Spectrometry (GC/MS). Twenty-seven volatile compounds were isolated, among which, ethyl-2-methylbutyrate was designated by olfactometry as providing the characteristic jicaro note (0.16 and 0.47 mg/kg dry basis (d.b.) in raw and roasted seeds, respectively). The release of volatile compounds from the Maillard 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 free amino acid contents, in agreement with the Maillard reaction. Confocal microscopy showed the coalescence of lipids in roasted jicaro seeds, which might explain the higher extracted fat content.
País:Kérwá
Institución:Universidad de Costa Rica
Repositorio:Kérwá
OAI Identifier:oai:kerwa.ucr.ac.cr:10669/79283
Acceso en línea:https://www.sciencedirect.com/science/article/pii/S0963996917300972?via%3Dihub#!
https://hdl.handle.net/10669/79283
Palabra clave:Jicaro seeds
Roasting
Volatile compounds
SAFE
Olfactometry
Physicochemical properties