{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T12:42:55Z","timestamp":1774442575697,"version":"3.50.1"},"reference-count":41,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2014,5,30]],"date-time":"2014-05-30T00:00:00Z","timestamp":1401408000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2015,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The aim of this study was to compare the performance of the following techniques on the isolation of volatiles of importance for the aroma\/flavor of fresh cashew apple juice: dynamic headspace analysis using <jats:styled-content style=\"fixed-case\">PorapakQ<\/jats:styled-content><jats:sup>\u00ae<\/jats:sup> as trap, solvent extraction with and without further concentration of the isolate, and solid\u2010phase microextraction (fiber <jats:styled-content style=\"fixed-case\">DVB<\/jats:styled-content>\/<jats:styled-content style=\"fixed-case\">CAR<\/jats:styled-content>\/<jats:styled-content style=\"fixed-case\">PDMS<\/jats:styled-content>).<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>A total of 181 compounds were identified, from which 44 were esters, 20 terpenes, 19 alcohols, 17 hydrocarbons, 15 ketones, 14 aldehydes, among others. Sensory evaluation of the gas chromatography effluents revealed esters (<jats:italic>n<\/jats:italic> = 24) and terpenes (<jats:italic>n<\/jats:italic> = 10) as the most important aroma compounds.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The four techniques were efficient in isolating esters, a chemical class of high impact in the cashew aroma\/flavor. However, the dynamic headspace methodology produced an isolate in which the analytes were in greater concentration, which facilitates their identification (gas chromatography\u2013mass spectrometry) and sensory evaluation in the chromatographic effluents. Solvent extraction (dichloromethane) without further concentration of the isolate was the most efficient methodology for the isolation of terpenes. Because these two techniques also isolated in greater concentration the volatiles from other chemical classes important to the cashew aroma, such as aldehydes and alcohols, they were considered the most advantageous for the study of cashew aroma\/flavor. \u00a9 2014 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.6718","type":"journal-article","created":{"date-parts":[[2014,4,30]],"date-time":"2014-04-30T09:24:40Z","timestamp":1398849880000},"page":"299-312","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Comparison of techniques for the isolation of volatiles from cashew apple juice"],"prefix":"10.1002","volume":"95","author":[{"given":"Karina L","family":"Sampaio","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition University of Campinas (UNICAMP)  Rua Monteiro Lobato, 80 CEP 13083\u2010862 Campinas SP Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Aline C T","family":"Biasoto","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition University of Campinas (UNICAMP)  Rua Monteiro Lobato, 80 CEP 13083\u2010862 Campinas SP Brazil"},{"name":"Brazilian Agricultural Research Corporation \u2013 EMBRAPA Tropical Semi\u2010Arid  Rodovia BR\u2010428, Km 152 CEP 56302\u2010970 Petrolina PE Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria Aparecida A P","family":"Da Silva","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition University of Campinas (UNICAMP)  Rua Monteiro Lobato, 80 CEP 13083\u2010862 Campinas SP Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2014,5,30]]},"reference":[{"key":"e_1_2_6_2_1","unstructured":"InstitutoBrasileiro de Geografia e Estat\u00edstica (IBGE). 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