SEARCH

SEARCH BY CITATION

REFERENCES

  • 1
    Price RL, Holanda LFF, Moura Fé JA, Maia GA and Martins CB, Constituents of Brazilian cashew apple juice. Ciên Agron 5: 6165 (1975).
  • 2
    Moura CFH, Oualidade de pedúnculos de clones de cajueíro anão-precoce (Anacardium occidentale L. var. nanum) irrigados. Master's Thesis, Universidade Federal do Ceará, Fortaleza, pp 7172 (1998).
  • 3
    MacLeod AJ and Troconis NG, Volatile flavour components of cashew apple (Anacardium occidentale). Phytochemistry 21: 25272530 (1982).
  • 4
    Maciel MI, Hansen TJ, Aldinger SB and Labows JN, Flavor chemistry of cashew apple juice. J Agric Food Chem 34: 923927 (1986).
  • 5
    Bicalho B, Pereira AS, Aquino Neto FR, Pinto AC and Rezende CM, Application of high-temperature gas chromatography–mass spectrometry to the investigation of glycosidically bound components related to cashew apple (Anacardium occidentale L. var. nanum) volatiles. J Agric Food Chem 48: 11671174 (2000).
  • 6
    Acree TE, Barnard J and Cunningham DG, A procedure for the sensory analysis of gas chromatographic effluents. Food Chem 14: 273286 (1984).
  • 7
    Schieberle P and Grosch W, Evaluation of the flavor of wheat and rye bread by aroma extract dilution analysis. Z Lebensm Untersuch Forsch 182: 111113 (1987).
  • 8
    McDaniel MR, Miranda-Lopez R, Watson BT, Micheals NJ and Libbey LM, Pinot Noir aroma: a sensory/gas chromatographic approach, in Flavors and Off-flavors, Ed by CharalambousG. Elsevier, Amsterdam, pp 2326 (1990).
  • 9
    Maarse H, Introduction, in Volatile Compounds in Foods and Beverages, Ed by MaarseH. Marcel Dekker, New York, pp 139 (1991).
  • 10
    Piggot JR, Relating sensory and chemical data to understand flavor. J Sens Stud 4: 261272 (1990).
  • 11
    Franco MRB and Rodriguez-Amaya DB, Trapping of soursop (Annona muricata) juice volatiles on Porapak Q by suction. J Sci Food Agric 34: 293299 (1983).
  • 12
    Franco MRB, Garruti DS and Silva MAAP, Time and solvent optimization for the trapping of the volatile compounds of cashew juice and wine by suction on Porapak Q. Rev Cubana Quim 10: 273274 (1998).
  • 13
    Jennings W and Shibamoto T, Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography. Academic Press, New York (1980).
  • 14
    Acree TE and Arn H, Flavornet: gas chromatography–olfactometry (GCO) of natural products. [Online]. Available: http://www.nysaes.cornell.edu/flavornet/chem.html [10 October 2001].
  • 15
    Silva MAAP, Lundhal DS and McDaniel MR, The capability and psychophysics of Osme: a new GC–olfactometry technique, in Trends in Food Research, Ed by MaarseH and van der HergDG. Elsevier, Amsterdam, pp 191209 (1994).
  • 16
    Damasio MH and Costell E, Análisis sensorial descriptivo: generación de descriptores y seleción de catadores. Rev Agroquim Tecnol Alim 31: 165178 (1991).
  • 17
    Sanchez NB, Lederer CL, Nickerson GB, Libbey LM and McDaniel MR, Sensory and analytical evaluation of beers brewed with three varieties of hops and an unhopped beer, in Food Science and Human Nutrition, Ed by CharalambousG. Elsevier, Amsterdam, pp 403426 (1992).
  • 18
    Garruti DS, AgostiniCosta TS, Padilha VA and Lima MV, Caracterização sensorial de pedúnculos de clones de cajueiro anão-precoce cultivados sob sequeiro e irrigação, para consumo in natura, in XVIII Congresso Brasileiro de Ciência e Tecnologia de Alimenios. 4–7 August 2002, Porto Alegre, Brazil Ed by Noll IB. SBCTA, Porto Alegre, pp 18981901 (2002).
  • 19
    Alves RE, Bezerra FC, Abreu FAP and Filgueiras HAC, Development and maturation of the apple of early dwarf cashew tree CCP-76. Acta Hort 485: 2530 (1999).
  • 20
    Stone H and Sidel JL, Sensory Evaluation Practices. Academic Press, Boston, MA (1985).
  • 21
    Meilgaard MR, Civille GV and Carr BT, Sensory Evaluation Techniques, Vol 2. CRC Press, Boca Raton, FL (1987).