Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study

The aim of this study was the physicochemical characterization traditional cassava flours from Copioba Valley in Reconcavo Baiano (Northeast Brazil). Samples were collected flour houses and analyzed by official methods proximate composition chromatography spectroscopy for fatty acids volatile compounds. Regardless geographical origin (inside outside Valley) processing type (Copioba Common flour), there no significant differences water activity, ash, crude protein, starch, carbohydrates or acidity. By contrast, observed moisture, particle size, total lipids, palmitic acid compounds, mainly nonanal. Discriminant classification principal component analysis according to obtained using differentiation. These parameters are important associations reputation, authenticity differentiation with Protected Geographical Indication flours.