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dc.creatorCorrales Hernández, Carla Vanessa
dc.creatorLebrun, Marc
dc.creatorVaillant Barka, Fabrice
dc.creatorMadec, Marie Noelle
dc.creatorLortal, Sylvie
dc.creatorPérez Carvajal, Ana Mercedes
dc.creatorFliedel, Genevieve
dc.date.accessioned2019-10-02T17:03:57Z
dc.date.available2019-10-02T17:03:57Z
dc.date.issued2017
dc.identifier.citationhttps://www.sciencedirect.com/science/article/pii/S0963996917300972?via%3Dihub#!es_ES
dc.identifier.issn0963-9969
dc.identifier.urihttps://hdl.handle.net/10669/79283
dc.description.abstractJicaro 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.es_ES
dc.description.sponsorshipPrograma Regional de Seguridad Alimentaria y Nutricional/[C-15-2012]/PRESANCA II/Italiaes_ES
dc.description.sponsorshipConsejo Superior Universitario Centroamericano/[C-15-2012]/CSUCA/Guatemalaes_ES
dc.description.sponsorshipInstitut Français Amérique Centrale/[]/IFAC/Costa Ricaes_ES
dc.description.sponsorshipEuropean Union Latin America Academic Links/[EULA1401013]/EULAlinks/Alemaniaes_ES
dc.language.isoen_USes_ES
dc.sourceFood Research International, vol.96, pp.113-120es_ES
dc.subjectJicaro seedses_ES
dc.subjectRoastinges_ES
dc.subjectVolatile compoundses_ES
dc.subjectSAFEes_ES
dc.subjectOlfactometryes_ES
dc.subjectPhysicochemical propertieses_ES
dc.titleKey odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)es_ES
dc.typeartículo científicoes_ES
dc.identifier.doi10.1016/j.foodres.2017.03.009
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES


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