{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T13:48:13Z","timestamp":1789393693642,"version":"build-2803163510"},"reference-count":42,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2011,3,29]],"date-time":"2011-03-29T00:00:00Z","timestamp":1301356800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100003593","name":"CNPq","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100002322","name":"CAPES","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Bank of Interamerican Regional Development"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2011,8,15]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p><jats:bold>BACKGROUND:<\/jats:bold> There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this research was to identify the aroma volatiles evaporated off from cashew apple juice and recovered in the water phase during concentration of this beverage in an industrial plant. Water phase volatiles were extracted using dichloromethane, concentrated under a nitrogen flow, separated by gas chromatography (GC) and identified by GC\u2010mass spectrometry. In order to determine the contribution of each volatile to the cashew aroma, five trained judges evaluated the GC effluents using the Osme GC\u2010olfactometry technique.<\/jats:p><jats:p><jats:bold>RESULTS:<\/jats:bold> 71 volatiles were identified; of these, 47 were odour active. Alcohols were preferentially recovered in the cashew water phase, notably heptanol, <jats:bold><jats:italic>trans<\/jats:italic><\/jats:bold>\u20103\u2010hexen\u20101\u2010ol and 3\u2010methyl\u20101\u2010butanol, representing 42% of the total chromatogram area and imparting green grass and fruity aroma notes to the water phase. Esters represented 21% of the total chromatogram area, especially ethyl 2\u2010hydroxyhexanoate, ethyl <jats:bold><jats:italic>trans<\/jats:italic><\/jats:bold>\u20102\u2010butenoate and ethyl 2\u2010methylbutanoate, and were responsible for the fruity\/cashew\u2010like aroma of the water phase. On the other hand, 3\u2010methylbutanoic and 2\u2010methylbutanoic acids were the volatiles that presented the greatest odour impact in the GC effluents of the water phase.<\/jats:p><jats:p><jats:bold>CONCLUSION:<\/jats:bold> 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\u2010quality natural cashew apple essence. 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