Year: 1991
Type: article
Abstract: zListed in order of elution. yCommon organic chemicals used in flavoring (Heath, 1981). xCommon flavoring ingredients classified as GRAS (Heath, 1981). Cupuassu [Theobroma grandiflorum (Wind ex Spreng) Schum, Sterculiaceae], a close relative of cacao (T. cacao L.), is a promising new fruit crop from Brazil (Cabral Velho et al., 1990). The unusual and strongly aromatic fruit contains a highly flavored pulp (technically an aril) that can impart a new flavor to many food products including juices, ice creams, yogurts, liquors, wine, syrups, and jellies (Arkcoll and Clement, 1989; Vasconcelos et al., 1975). The seeds can also be used to make chocolate (Vasconcelos et al., 1975), and oil extracted from the seeds may be of economic value (Arkcoll and Clement, 1989). The cupuassu tree is native to the Amazonian, Maranhao, and Para regions of Brazil, the only places where the fruits are commercially processed and consumed. Fruits are harvested from wild trees (Calzavara et al., 1984) and the plant has not yet been brought under cultivation. The fruits are oblong, 12 to 25 cm long, 10 to 12 cm in diameter, and weigh 1 to 2 kg. Each fruit contains ≈ 50 seeds that are surrounded by a mucilaginous pulp that has an acid taste and a strong aroma (Chaar, 1980). The nonvolatile constituents of cupuassu pulp including soluble solids (10.5°Brix), brix : acid ratio (4.47), reducing sugars, and
Source: HortScience
Institution: Purdue University West Lafayette
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W2137961624