Suitability of peduncles of new cashew tree clones for commercial purposes

Freitas, Ailane S. de; Dantas, Beatriz dos Santos; Araujo, I. M. da S.; Garruti, Déborah dos Santos

doi:10.5935/1806-6690.20200050

Cited by 4 publications

(3 citation statements)

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“…These results corroborate with the full sensory descriptive analysis performed by Freitas et al. (2020) of peduncles from the same clones used in this study, aiming to determine their suitability for commercialization either as fresh fruit or for processing. The authors found that the peduncles from clones CAPI17 and PRO805 were more acidic, astringent, and fibrous, besides presenting lower sweet odor, cashew aroma, cashew flavor, sweet taste, softness, and juiciness than the other clones.…”

Section: Resultssupporting

confidence: 91%

“…In addition, cashew apples from the clone CCP76 (blue) at negative scores of LV2 were correlated with sweet taste and sweet odor, followed by the clones EMBRAPA51, HAC276, PRO555, and SLC12.20, which were related to the cashew aroma and cashew flavor. These results corroborate with the full sensory descriptive analysis performed by Freitas et al (2020) of peduncles from the same clones used in this study, aiming to determine their suitability for commercialization either as fresh fruit or for processing. The authors found that the peduncles from clones CAPI17 and PRO805 were more acidic, astringent, and fibrous, besides presenting lower sweet odor, cashew aroma, cashew flavor, sweet taste, softness, and juiciness than the other clones.…”

Section: Correlation Of the Voc Variability And Sensory Attributessupporting

confidence: 85%

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Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes

Freitas

Magalhães

Filho

et al. 2021

Journal of Food Science

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Cashew apple, the hypertrophied peduncle of cashew nut, is a functional food with a high antioxidant activity and with good characteristics for juice industrialization and fresh consumption such as fleshy pulp, soft peel, without seeds, and exotic flavor. However, it is still poorly used or totally wasted. For this reason, the quality of cashew apples has received more attention from the Brazilian breeding program to maximize their uses. In this study, the volatile compound profiles of peduncles of seven cashew clones and their relation to the aroma and flavor differences were investigated. Nine trained panelists evaluated the cashew apples by descriptive analysis. After the standardization of headspace solid‐phase microextraction (HS‐SPME) extraction and chromatographic conditions, the volatile organic compounds were analyzed by gas chromatography–mass spectrometry (GC‐MS). A total of 48 compounds were identified with esters being the major chemical class, both in number of compounds and chromatographic peak area. The targeted and untargeted principal component analysis (PCA) analyses showed complementary and corroborative results from the cashew apple volatile composition based on genotype. The partial least squares (PLS) modeling revealed the high correlation of the unpleasant sensory attributes with the PRO805 and CAPI17 clones; sweet taste and sweet odor with the CCP76 clone; and cashew aroma/cashew flavor with the EMBRAPA51, HAC276, PRO555, and SLC12.20 clones. The correlation between the most relevant volatile organic compounds (VOC) for cashew apples and the sensory descriptors showed that the compounds methyl butanoate, methyl 3‐methylbutanoate, ethyl 2‐methylbutanoate, methyl 2‐butenoate, methyl 3‐methylpentanoate, 3‐carene, methyl (E)‐2‐methyl‐2‐butenoate, ethyl 4‐methylpentanoate, 2‐hexenal, butyl 3‐methylbutanoate, butyl pentanoate, and 3‐methyl butanoic acid were important to explain differences in the characteristic fruit aroma and flavor of cashew apples among the studied clones. Practical Application Cashew crops have been developed by using improved clones with increased nut productivity and resistance to diseases. The Brazilian genetic improvement program is also seeking to improve the quality of peduncles to maximize their use and prevent their destination as agricultural waste. In this study, the volatile profile of peduncles of seven cashew clones was determined and its correlation with the differences in their aroma and flavor attributes established. The results will provide important information about the potential of the new materials for fresh consumption and for the manufacturing of cashew juices, in addition to be used by breeders interested in improving the aroma of the fruit.

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Section: Resultssupporting

confidence: 91%

Section: Correlation Of the Voc Variability And Sensory Attributessupporting

confidence: 85%

Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes

Freitas

Magalhães

Filho

et al. 2021

Journal of Food Science

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show abstract

“…Despite the great foreign market designed especially for nuts consumption, the peduncle, although it has good potential for industrialization, has been poorly explored (Freitas et al, 2020). Therefore, a great improvement to the industry of such attractive products would be generating cultivars with both quality desirable for peduncles and nuts consumption.…”

Section: Introductionmentioning

confidence: 99%

Diversidad genética y fisicoquímica en doce cultivares brasileños de anacardo (Anacardium occidentale)

Lemos¹,

Bordallo²,

Neto³

et al. 2021

Acta Bot. Mex.

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Background and Aims: Cashew (Anacardium occidentale) is a native Brazilian tree, cultivated in various warm climates across the world. The cashew kernels production has been an important economic activity for many tropical countries, providing a variety of food with great nutrition value. The genetic diversity among the early dwarf cultivars used to production is poorly understood, as is the nutritional composition among nuts from those plants. This work aimed to evaluate the physicochemical characteristics of cashew kernels and to study genetic diversity among twelve cultivars to indicate superior genotypes for future breeding programs. Methods: Cashew kernels from twelve cultivars were evaluated for pH, titratable acidity, moisture, ash, lipids and proteins. The genetic variability was assessed using RAPD and ISSR molecular markers. Data from molecular and physicochemical analyses were used to estimate the genetic distances and Mantel test approach was applied to calculate Pearson’s correlation between the data.Key results: A high genetic variability was found among the cultivars. BRS 274 and BRS 275 were the closest genetically, while CCP 09 and BRS 189 were the most distant ones. On the other hand, EMBRAPA 51 and BRS 226 showed cashew kernels with more similar physicochemical characteristics, while BRS 189 and BRS 253 had the more different ones. Moreover, no correlation was found between the physicochemical and molecular results. Cashew kernels had pH close to neutrality, low acidity, considerable moisture content, and high lipid and protein contents. Conclusions: The cashew kernels from the cultivars studied here had low acidity and pH, considerable moisture and ash contents, and high protein and lipid contents. BRS 189, BRS 253, and CCP 1001 showed the best values for proteins, lipids, acidity, and pH. In addition, those cultivars have maximum distance genetic among them, which can be used as parents in future gene combinations in breeding programs.

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High enhancement of macro and micronutrients quantification in Cajuína by ICP OES using ultrasound and multivariate analysis

Coelho¹,

Silva²,

Filho³

et al. 2023

Food Chemistry Advances

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Suitability of peduncles of new cashew tree clones for commercial purposes

Cited by 4 publications

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Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes

Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes

Diversidad genética y fisicoquímica en doce cultivares brasileños de anacardo (Anacardium occidentale)

High enhancement of macro and micronutrients quantification in Cajuína by ICP OES using ultrasound and multivariate analysis

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