Aroma Profile and Volatiles Odor Activity Along Gold Cultivar Pineapple Flesh

Abstract

Physicochemical attributes, aroma profile, and odor contribution of pineapple flesh were studied for the top, middle, and bottom cross‐sections cut along the central axis of Gold cultivar pineapple. Relationships between volatile and nonvolatile compounds were also studied. Aroma profile constituents were determined by headspace solid‐phase microextraction at 30 °C, followed by gas chromatography/mass spectrometry analysis. A total of 20 volatile compounds were identified and quantified. Among them, esters were the major components which accounted for 90% of total extracted aroma. Methyl butanoate, methyl 2‐methyl butanoate, and methyl hexanoate were the 3 most abundant components representing 74% of total volatiles in pineapple samples. Most odor active contributors were methyl and ethyl 2‐methyl butanoate and 2,5‐dimethyl 4‐methoxy 3(2H)‐furanone (mesifuran). Aroma profile components did not vary along the fruit, but volatile compounds content significantly varied (P < 0.05) along the fruit, from 7560 to 10910 μg/kg, from the top to the bottom cross‐sections of the fruit, respectively. In addition, most odor‐active volatiles concentration increased from the top to the bottom 3rd of the fruit, concurrently with soluble solids content (SSC) and titratable acidity (TA) differences attributed to fruitlets distinct degree of ripening. Large changes in SSC/TA ratio and volatiles content throughout the fruit found through this study are likely to provoke important differences among individual fresh‐cut pineapple trays, compromising consumer perception and acceptance of the product. Such finding highlighted the need to include volatiles content and SSC/TA ratio and their variability along the fruit as selection criteria for pineapples to be processed and quality assessment of the fresh‐cut fruit. Practical Application: Aroma profile and odor activity of volatile compounds along pineapple fruit are useful for quality control of raw and processed fruit products, determination of changes through storage and product shelf life, and to offer good and consistent quality to the consumers. Most odor active volatiles give hints of important compounds to assess throughout storage to maintain fruit quality.

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

“…Hexanal has often been detected during SPME analyses of grapes (Sánchez-Palomo, Díaz-Maroto, & Pérez-Coello, 2005) and other fruit (Eugenio et al, 2010;Osorio et al, 2011;Porto, Decorti, & Tubaro, 2010), increasing the intensity of aroma (Fraternale, Ricci, Flamini, & Giomaro, 2011;Montero-Calderón, Rojas-Graü, & Martín-Belloso, 2010). Hexanal was associated with these fruits through the common enzyme lipoxygenase that converts linoleic acid and a-linolenic acid (Feudo et al, 2011).…”

“…The same phenol thermal degradation products were found in thermally processed pomegranate juice . One of the phenols from pomegranate juice, 4-ethyl-2-methoxy phenol, was also found in pineapple aroma, perhaps indicating that this particular phenol was an oxidation product rather than being thermally produced (Montero-Calderón et al, 2010).…”

“…Linalool has been used to monitor peach ripening (Wang, Yang et al, 2010), and to differentiate melon (Verzera et al, 2011) or cherry species . Other terpenoid alcohols identified using SPME techniques were usually at ng/L concentrations in a range of fruit including: grapes (Ganss et al, 2011;Xi et al, 2011); berries (Barboni, Venturini et al, 2010;Olbricht et al, 2011); soursop (Cheong et al, 2010(Cheong et al, , 2011; tangerines (Miyazaki et al, 2010); pineapples (Montero-Calderón et al, 2010); tomatoes (Ortiz-Serrano & Gil, 2010); peaches (Wang, Yang et al, 2010); citrus (Lin et al, 2010); fruit beverages made from papaya ; and pickled peppers (Xiao et al, 2010).…”

Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS

“…Volatiles have been determined by gas chromatography-mass spectrometry (GC-MS) to reveal the aroma differences among sweet osmanthus cultivar groups, but different extraction methods might affect volatile composition (Zhu et al, 1985;Wang et al, 2009;Hu et al, 2012). Solid-phase microextraction (SPME), a simple, rapid, sensitive, and solvent-free technique for flower aroma analysis, is considered largely to retain the natural aroma (Montero-Calderón et al, 2010). Using SPME, Xin et al (2013) found a high degree of similarity in aroma characteristics within the same cultivar group, and that the high relative contents of cis-and trans-linalool oxide (furan), trans-2-hexenal, and cis-3-hexen-1-ol might affect the aromas of sweet osmanthus.…”

Characterization of volatile components extracted fromVangueria infausta(African medlar) by using GC–MS

“…Fruits in general contain volatile compounds as described by Pino et al (7), Monteiro-Calderón et al (8) and Licciardello et al (9). The volatile chemicals present in natural leaves, flowers and fruits have been widely used in aromatherapy since ancient times, suggesting that they impart some beneficial health effect in addition to their pleasant odor.…”