Studies on the preparation of aroma concentrate from cashew apple (Anacardium occidentale).

Ramteke, R. S. and Eipeson, W. E. and Singh, N. S. and Chikkaramu, Shri. and Patwardhan, M. V. (1984) Studies on the preparation of aroma concentrate from cashew apple (Anacardium occidentale). Journal of Food Science and Technology, 21 (4). 248-249, 10 ref..

PDF Journal of Food Science and Technology, India, Volume-21(4 (1984) 248-249.pdf - Published Version Restricted to Registered users only Download (75kB)

Abstract

Juice extracted from cashew apple was sulphited at 1000 p.p.m. SO2, and after storage was subjected to aroma recovery in a Holstein & Kappert aroma recovery unit, where the juice was conc. to 68 degree Brix using a forced circulation evaporator. The volatiles were separated by gas chromatography. Dowex 1 x 8 (OH--) removed all SO2 from the aroma distillate. The gas chromatogram of aqueous aroma distillate after passing through the Dowex showed recovery of almost all the compounds.

Item Type:	Article
Uncontrolled Keywords:	FRUIT-JUICES; cashew apple juices aroma concentrates, preparation of; FRUITS-SPECIFIC; AROMA-COMPOUNDS; CONCENTRATION-
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jun 2016 07:20
Last Modified:	22 Jun 2016 07:20
URI:	http://ir.cftri.res.in/id/eprint/6648

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