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<p>The study aimed to present a comparative physicochemical, fatty acid, antioxidant analysis and aroma volatile fingerprinting of twelve different cashew kernel from different geographical locations including nine Indian and three African cultivars. Among the cultivars, Vengurla 3, 7, 8 and 9 found higher mass with height and length, which further enhances the quality of kernel. Concurrently, African cultivars are having slightly higher phenol, flavonoids and antioxidant content compared to Indian cultivars. Linoleic acid (la), C18:2 (n-6) found 18.04–27.03% in all Indian cultivars compared to 0.64–18.64% African cultivars (The percentage of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) in Vengurla varieties were found to be significantly higher indicating that Indian cashews are rich in healthy fat, which further authenticates the quality of Indian cashews. SPME-HS-GC*GC-ToF/MS analysis revealed 52 significant aroma volatiles in Indian cashew cultivars having a higher concentration of aldehydes, alcohols, ketone, pyrazines and alkanes. Hexanoic acid, 1-pentanol, benzaldehyde, 3(2&#xa0;H)-furanone, dihydro-2-methyl, Isopropyl myristate, and pyrazine, methyl, hexanal, α-cymene, and decanal were the abundant VOCs found in Indian cultivars. Overall, these findings could influence and substantiate the consumer preferences for cashew variants with higher potential health advantages and flavour.</p> Graphical abstract <p></p>

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Volatile aroma fingerprinting and chemometric analysis of cashew kernel from varying geographical origin establishes the putative signature quality traits in cashew

  • 期刊论文

  • 发表日期：

    2026年3月21日

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  • Rakesh Gajbhiye,
  • T. P. Ahammed Shabeer,
  • Atul Khalangre,
  • Anita Pardeshi,
  • Sanjay Sawant,
  • Parag Haldankar,
  • Balwant Sawant,
  • Bharat Salvi,
  • Reshma Patil

摘要

The study aimed to present a comparative physicochemical, fatty acid, antioxidant analysis and aroma volatile fingerprinting of twelve different cashew kernel from different geographical locations including nine Indian and three African cultivars. Among the cultivars, Vengurla 3, 7, 8 and 9 found higher mass with height and length, which further enhances the quality of kernel. Concurrently, African cultivars are having slightly higher phenol, flavonoids and antioxidant content compared to Indian cultivars. Linoleic acid (la), C18:2 (n-6) found 18.04–27.03% in all Indian cultivars compared to 0.64–18.64% African cultivars (The percentage of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) in Vengurla varieties were found to be significantly higher indicating that Indian cashews are rich in healthy fat, which further authenticates the quality of Indian cashews. SPME-HS-GC*GC-ToF/MS analysis revealed 52 significant aroma volatiles in Indian cashew cultivars having a higher concentration of aldehydes, alcohols, ketone, pyrazines and alkanes. Hexanoic acid, 1-pentanol, benzaldehyde, 3(2 H)-furanone, dihydro-2-methyl, Isopropyl myristate, and pyrazine, methyl, hexanal, α-cymene, and decanal were the abundant VOCs found in Indian cultivars. Overall, these findings could influence and substantiate the consumer preferences for cashew variants with higher potential health advantages and flavour.

Graphical abstract