Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice

Cashew apple juice is considered an exotic beverage in many parts of the world due to its unique fruity aroma, but it is very popular in some regions of South America, Africa, and Asia. The high concentration of fatty acids and styrene in cashew apple juice can give it an unpleasant balsamic note. To address this issue, this study proposes to use ultrasound processing to change the volatile compounds in the juice and improve its flavor. The results showed that sonication caused significant changes in the juice's volatile compounds. Ultrasound broke down fatty acids and esters by internal scission, forming short-chain esters, alcohols, and aldehydes. Specifically, there was a substantial decrease in volatile fatty acids (90%), fatty esters (73%), and aromatic hydrocarbons (13%), along with an increase in desired fruity short-chain esters (27%). The process also considerably reduced the concentration of styrene, partially mitigating the off-flavor caused by this compound.