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

Artículo científico
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Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.).pdf (635.4Kb)
Date
2017
Author
Corrales Hernández, Carla Vanessa
Lebrun, Marc
Vaillant Barka, Fabrice
Madec, Marie Noelle
Lortal, Sylvie
Pérez Carvajal, Ana Mercedes
Fliedel, Genevieve
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Abstract
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.
URI
http://hdl.handle.net/10669/79283
External link to the item
10.1016/j.foodres.2017.03.009
https://www.sciencedirect.com/science/article/pii/S0963996917300972?via%3Dihub#!
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  • Repositorios universitarios

  • Repositorio del SIBDI-UCR
  • Biblioteca Digital del CIICLA
  • Repositorio Documental Rafael Obregón Loría (CIHAC)
  • Biblioteca Digital Carlos Melendez (CIHAC)
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  • Colección de videos de UPA-VAS
  • Sitios recomendados

  • Buscador regional de LA Referencia
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  • Scientific Electronic Library Online (SciELO)
  • Directory of Open Access Journals (DOAJ)
  • Redalyc
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Repositorio Institucional de la Universidad de Costa Rica. Algunos derechos reservados. Este repositorio funciona con DSpace.
Universidad de Costa Rica