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FSB1 – 2004 Food Science and Biotechnology in Developing Countries The C18 extraction was the best technique for recovery a bigger concentration of VC, but most of the AC was not identified, in the table 2, the AC characteristics of apricot fruit are marked in italics. The SPME was the technique that extracted smaller quantity of VC, on the contrary this technique extracted a major number of AC. C18 and SPME are selective methods, but C18 method is very long that can be the reason of the low quantity of AC, contrarily SPME is a rapid method and the sample practically was not exposed to the atmosphere. Table 2. AC identifies in 8 apricot varieties by 4 extraction techniques. C18 L-L SDE SPME Methyl cyclopentane Cis-linalool oxide Acetic acid Linalool oxide Benzaldehyde Linalool 2,6-dimethyl hexanol α-terpineol Epoxilinalool Cyclohexanol Geraniol 2,6-dimethyl-7-octen-2,6-diol Isopropylmisystate Ftalate 8-hydroxilinalool 5-hydroxilinalool Pyrazine Benzaldehyde Linalool 1,3-dimethylcyclohexanol Cyclohexylisotiocianate β-ionone γ-decalactone Pirimidine Pyrazine 6-methyl-5-hepten-2-one Linalool Furfural Benzaldehyde Piridine 1-3-dimethylcyclohexanol 3,7-dimethyl-1,6-octadiene phenylacetaldehyde Cyclohexylisotiocianate α-terpineol 2-ethylaniline Benzyl Alcohol 2-butyl-1-octanol Nerol Geranylacetone β-ionone γ-decalactone Fernesylacetone Ethyl acetate Hexanol Butanol β-pinene Heptanal Limonene 2-hexenal Hexylacetate Octanol 3-hexen-1-ol 6-methyl-5-hepten-2-one α-isofurane Timol Nonanal 2-ethylhexanol Linalool 2-6-dimethylcyclohexanal 3,7-dimethyl-1,6-octadiene α-terpineol hexanoic acid Geranylacetone p-cresol β-ionone γ-decalactone dietylftalate In C18 extraction was identified benzaldehyde, linalool, cyclohexanol and geraniol of the AC characteristics in apricot fruit while in the SPME was identified hexanol, heptanal, limonene, nonanal, 2-hexenal, hexylacetate, 6-methyl-5-hepten-2-one, linalool, 3,7-dimethyl-1,6-octadiene, α-terpineol, geranylacetone, β-ionone and γ-decalactone. In a SDE was found VC results of the thermal treatment as furfural. CONCLUSIONS The concentration of compound volatile it depends on the variety and the extraction technique used, being bigger in the variety Orangered and for extraction in reverse phase chromatography. The aroma of a food is not in function of the total concentration of volatile compounds, but of the aromatic compounds characteristics of the fruit (impat compound) that are in this volatile fraction. The solid phase micro extraction is the technique that allowed the obtaining of bigger number of aromatic compounds, which determine the characteristic aroma of the apricot fruit. Any extraction technique produces a clear result of analysis of the sample, but complemented each others. REFERENCES Chaintreau A. 2001. Simultaneous distillation-extraction: from birth to maturity – Review. Flavr. Fragr. J. 16, 136-148. Botondi R. DeSantis D. Bellincontro A. Vizovitis K. and Mencarelli F. 2003. Influence of Ethylene Inhibition by 1-Methyl- cyclopropene on Apricot Quality, Volatile Production, and Glycosidase Activity of Low- and high-Aroma Varieties of Apricots. J. Agric. Food Chem. 51, 1189-1200.
FSB1 – 2004 Food Science and Biotechnology in Developing Countries Tang C. and Jennings W. 1968. Lactonic Compounds of Apricots. J. Agric. Food Chem. 16, 252-254. Rodriguez F. Seck S. and Crouzet J. 1980. Constituents Volatils de l’Abricot Variété Rouge du Roussillon. Lebensm. Wiss. Tech. 13, 152-155. Chariote G. Rodriguez F. and Crouzet J. 1981. Characterization of Additional Volatile Flavor Components of Apricot. J. Food Sci. 46, 1898-1901. Guichard M. and Souty M. 1988. Comparison of the relative quantities of aroma compounds in fresh Apricot (Prunus armeniaca) from six different varieties. Z. Lebensm. Unsters. Forsch. 186, 301-307. Guichard E. Schlick P and Issanchou S. 1990. Composition of Apricot Aroma: Correlations between Sensory and Instrumental Data. J. Food Sci. 55, 735-738. Takeoka G. Flath R. Mon T. Teranishi R. and Guentert M. 1990. Volatile Constituents of Apricot (Prunus armeniaca L.). J. Agric. Food Chem. 38, 471-477. Gómez E. and Ledbetter C. 1997. Development of Volatile Compounds during Fruit Maturation: Characterization of Apricot and Plum x Apricot Hybrids. J. Sci. Food Agric. 74, 541-546. Azodanlou R. Darbellay C. Luisier J. L. Villettaz J. C. and Amadò R. 2003. Development of a model for Quality assessment of Tomatoes and Apricots. Lebensm. Wiss. Tech. 36, 223-233. Guillot S. 2001. Recherche de Marqueurs de la Qualité Aromatique de l’Abricot par Mico Extraction en Phase Solide-Cromatographie en Phase Gazeuse-Spectrometrie de Masse (SPME-GC-SM) et Olfactometrie (SPME-CG-O). Diplome d’Etudes Aprofondies, Université de Montpellier II, France. Srey C. 2003. Etude de la Qualité et du Potentiel Aromatique de l’Abricot. Diplome d’Etudes Aprofondies, Université de Montpellier II, France. Engel K. H. and Tressl R. 1983. Formation of Aroma Components from Nonvolatile Precursors in Passion Fruit. J. Agric. Food Chem. 31, 998-1002. Williams P. J. Straus C. R. and Wilson B. 1981. Use of C18 Reversed Phase Liquid Cromatography for the Isolation of Monoterpene Glycosides and Nor-isoprenoid Precursors from Grape Juices and wines. J. Cromatography. 235, 471-480. Günata Z. Bayonove C. L. Baumes R. L. and Cordonnier R. E. 1985. The Aroma of Grepes I. Extraction and Determination of Free and Glicosidically Bound Fractions of some Grape Aroma Components. J. Chromatography A. 331, 83-90. Krammer G. Winterhalter P. Schwab M. and Schereir P. 1991. Glycosidically Bound Aroma Compounds in the Fruits of Prunus species: Apricot (P. aremeniaca, L), Peach (P. persica, L.), Yellow Plum (P. domestica, L ssp. Syriaca). J. Agric. Food Chem. 39, 778-781. Sigma-Aldrich Corporation. 1998. Solid Phase Microextraction, Direct, Solvent-Free Extraction of Organic Compounds. Product Specification. www.sigma-aldrich.com. Supelco, Bellefonte, USA. Gonçalves C. and Alpendurada A. F. 2002. Comparison of three different poly (dimethylsiloxane)divinylbencene fibres for the analysis of pesticide multiresidues in water simples: structure and efficiency. J. Cromatography A. 963, 19-26. Ibañéz E. López-Sebastián S. Ramos E. Tabera J. and Reglero G. 1998. Analysis of volatile fruit components by headspace solid-phase microextraction. Food Chemistry. 63, 281-286. Boulanger R. 1999. Etude des Composes d’Arome Libres et Lies de Fruits Amazoniens “Bacuri, Cupuacu, Acerola". Thése Doctorale, Université de Montpellier II. France.
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Viscosity [Pa.s] 10 Yoghurt η e =
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Water and calcium absorption during
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D (m2/s) 1.00E-09 9.00E-10 8.00E-10
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Tejate Drying Study Mendoza-Santiag
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CONCLUSION A tejate formulation was
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problems can be controlled by doubl
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Evaluation of microbial, physicoche
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. Texture attributes of sabila cube
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