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Food Res Int

Title:		Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)
Author(s):		Corrales CV; Lebrun M; Vaillant F; Madec MN; Lortal S; Perez AM; Fliedel G;
Address:		"UNAN, Facultad de Ciencias Quimicas, Ingenieria de los Alimentos, Leon, Nicaragua. CIRAD, UMR QualiSud, F-34398 Montpellier, France. Electronic address: marc.lebrun@cirad.fr. CIRAD, UMR QualiSud, F-34398 Montpellier, France. Electronic address: fabrice.vaillant@cirad.fr. INRA, UMR Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France. Electronic address: marie-noelle.madec@rennes.inra.fr. INRA, UMR Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France. Electronic address: Sylvie.Lortal@rennes.inra.fr. Universidad de Costa Rica, CITA, San Jose, Costa Rica. Electronic address: ANA.PEREZ@ucr.ac.cr. CIRAD, UMR QualiSud, F-34398 Montpellier, France. Electronic address: genevieve.fliedel@cirad.fr"
Journal Title:		Food Res Int
Year:		2017
Volume:		20170311
Issue:
Page Number:		113 - 120
DOI:		10.1016/j.foodres.2017.03.009
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Jicaro 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 degrees C for 140s) 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 0.47mg/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"
Keywords:		Adult Bignoniaceae/*chemistry Butyrates/analysis Cooking/*methods Female Food Technology/methods Gas Chromatography-Mass Spectrometry *Hot Temperature Humans Maillard Reaction Male Middle Aged Odorants/*analysis Olfactometry Plant Oils/analysis Plant Prot;
Notes:		"MedlineCorrales, Carla Vaneza Lebrun, Marc Vaillant, Fabrice Madec, Marie Noelle Lortal, Sylvie Perez, Ana Mercedes Fliedel, Genevieve eng Research Support, Non-U.S. Gov't Canada 2017/05/22 Food Res Int. 2017 Jun; 96:113-120. doi: 10.1016/j.foodres.2017.03.009. Epub 2017 Mar 11"