Abstract：
:Innovative chemometric approaches by NMR and LC-MS data fusion (multiblock analysis) and decomposition of the GC-MS raw data by PARADISe were applied to evaluate the influence of thermal and non-thermal processing on the composition of cashew apple juices. Comparative investigations by Principal Component Analysis (PCA) highlighted pronounced effect of thermal processing on juice compared to non-thermal processing, as decreases of anacardic acids, sucrose, malic acid, tyrosine, phenylalanine, and important flavor compounds (esters, aldehydes, and ketones). Ultrasound presented relevant influence on increase of anacardic acids concentration. Non-thermal processing carried out at more intense conditions (10 min of ultrasound, 5 min of ozone, and pulsed light at 10 V) showed pronounced effect compared to other non-thermal processing. Although individual PCA enables to detect the influence of different processing technologies, data fusion and PARADISe presented advantages, since a more comprehensive understanding of the relationship among chemical changes from different analytical techniques were established.
journal_name
Food Chemjournal_title
Food chemistryauthors
Alves Filho EG,Silva LMA,Wurlitzer NJ,Fernandes FAN,Fonteles TV,Rodrigues S,de Brito ESdoi
10.1016/j.foodchem.2019.125761subject
Has Abstractpub_date
2020-03-30 00:00:00pages
125761eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31892-8journal_volume
309pub_type
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