A narrative review of the current knowledge on fruit active aroma using gas chromatography–olfactometry (Gc‐o) analysis

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorand Technology-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Federal do Rio de Janeiro (UFRJ)-
Autor(es): dc.creatorEgea, Mariana Buranelo-
Autor(es): dc.creatorBertolo, Mirella Romanelli Vicente-
Autor(es): dc.creatorFilho, Josemar Gonçalves de Oliveira [UNESP]-
Autor(es): dc.creatorLemes, Ailton Cesar-
Data de aceite: dc.date.accessioned2022-08-04T22:12:10Z-
Data de disponibilização: dc.date.available2022-08-04T22:12:10Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2021-09-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/molecules26175181-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222330-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222330-
Descrição: dc.descriptionFruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor‐producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono‐ and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC‐O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC‐O coupled with a mass detector (GC‐MS‐O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC‐MS‐O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionCampus Rio Verde Goiano Federal Institute of Education Science and Technology, Rodovia Sul Goiana, Km 01, Rural Area-
Descrição: dc.descriptionSão Carlos Institute of Chemistry (IQSC) University of São Paulo (USP), Av. Trabalhador São‐Carlense, 400, CP‐780-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP), Rodovia Araraquara‐Jaú Km 1-
Descrição: dc.descriptionDepartment of Biochemical Engineering School of Chemistry Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos, 149-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP), Rodovia Araraquara‐Jaú Km 1-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2018/24612‐9-
Descrição: dc.descriptionFAPESP: 2019/18748‐8-
Descrição: dc.descriptionCNPq: 308489/2020‐ 9-
Descrição: dc.descriptionCNPq: 426479/2016‐5-
Idioma: dc.languageen-
Relação: dc.relationMolecules-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectFruit odor-
Palavras-chave: dc.subjectHeadspace-
Palavras-chave: dc.subjectSolid‐phase extraction-
Palavras-chave: dc.subjectTrained sensory panel-
Título: dc.titleA narrative review of the current knowledge on fruit active aroma using gas chromatography–olfactometry (Gc‐o) analysis-
Aparece nas coleções:Repositório Institucional - Unesp

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