Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products

Elss, Sandra; Preston, Christina; Hertzig, C.; Heckel, Frank; Richling, Elke; Schreier, Peter

doi:10.1016/j.lwt.2004.07.014

Cited by 103 publications

(84 citation statements)

References 10 publications

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“…In this present study, besides one kind of heterocycle was detected in the treatment fruits harvested in winter, esters and alkenes were the main aroma components of pineapple fruits harvested in both winter and summer (Table 1), which agreed with previous reports (Preston et al, 2003;Elss et al, 2005).…”

Section: Effects Of Film Mulching On Aroma Components Of Pineapple Frsupporting

confidence: 93%

Effects of Film Mulching on Aroma Components of Pineapple Fruits

Liu¹,

Liu²,

GanJun³

et al. 2011

JAS

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The aim of this study was to test the effects of film mulching treatment on aroma components of pineapple fruits. In this present study, the pineapple fruits of treatment and control (open field) were harvested twice (in winter and summer, respectively) to detect the aroma components. The results indicated that esters and alkenes were the main aroma components of both treatment and control pineapple fruits. There were more kinds of esters with higher total relative contents detected in the treatment fruits both harvested in winter and summer. There were fewer kinds of alkenes with lower total relative contents detected in the treatment fruits harvested in summer. There were equal kinds of alkenes detected in both treatment and control fruits harvested in winter. But the total relative content of alkenes of treatment fruits harvested in winter was lower than that of control. There was one ester containing sulfur, propanoic acid, 3-(methylthio)-, methyl ester with relative content of 1.40%, detected in the treatment fruits harvested in winter. No ester containing sulfur was detected in the control fruits harvested in winter. In the treatment fruits harvested in summer, two esters containing sulfur, propanoic acid, 3-(methylthio)-, methyl ester (2.60%) and 3-(methylthio) propanoic acid ethyl ester (1.46%) were detected. There was only one ester containing sulfur, propanoic acid, 3-(methylthio)-, methyl ester (3.01%) was detected in the control fruits harvested in summer.

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Section: Effects Of Film Mulching On Aroma Components Of Pineapple Frsupporting

confidence: 93%

Effects of Film Mulching on Aroma Components of Pineapple Fruits

Liu¹,

Liu²,

GanJun³

et al. 2011

JAS

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“…It would seem that the sensor array is comprised of sensors able to detect the different volatile compounds released from pineapple at different storage times. Volatile compounds cited above were reported as pineapple aroma constituents by researchers in the past (Engel et al, 1990;Umano et al, 1992;Elss et al, 2005). The ability of the electronic nose in discriminating samples as function of the storage temperature confirmed results obtained previously for fish , meat (Limbo et al, 2010) and cheese (Benedetti et al, 2005).…”

Section: Discontinuous Methodssupporting

confidence: 73%

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Torri

Sinelli

Limbo

2010

Postharvest Biology and Technology

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We dedicate this work to the memory of Prof. Marco Riva who died unexpectedly. A valued colleague and scientist. Keywords:Electronic nose Fresh-cut fruit Freshness Pineapple Shelf life Temperature a b s t r a c tThe aim of this work was to investigate the applicability of a commercial electronic nose in monitoring freshness of minimally processed fruit (packaged pineapple slices) during storage. The pineapple samples were taken at the beginning of their commercial life and stored at three different temperatures (4-5, 7-8, and 15-16 • C) for 6-10 days. The measurements were performed by applying two analytical approaches using an electronic nose: a discontinuous method being a series of analyses on samples taken at various stages of storage, and a continuous method where the headspace around the fruit was automatically monitored by the electronic nose probe during the preservation of slices in a storage cell. The results obtained by the discontinuous approach showed that the electronic nose was able to discriminate between several samples and to monitor the changes in volatile compounds correlated with quality decay. The second derivative of the transition function, used to interpolate the PC1 score trend versus the storage time at each temperature, was calculated to estimate the stability time. Results revealed that fruit freshness was maintained for about 5 days at 5.3• C, 3 days at 8.6• C and 1 day at 15.8• C. Moreover, from the time-temperature tolerance chart, a Q 10 value of 4.48 was derived. These data were confirmed applying the continuous method: the fruit freshness was maintained for about 5 days at 4• C, 2 days at 7.6• C and 1 day at 16 • C. An interesting future development could be an application in-line of the continuous electronic nose method.

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“…Some of them were also identified in the distillate of pineapple processing residue obtained by hydrodistillation by passing nitrogen gas such as γ-octalactone (fruity, coconut-like), δ-octalactone (coconut-like), γ-decalactone (fruity, sweet, peach-like), and γ-dodecalactone (fruity, sweet). Elss et al (2005) reported the presence of the following volatile compounds when characterizing aroma of fresh pineapple juice and its water phase extracts: 2-methyl-3-buten- be added to products such as pineapple juice concentrate enhancing its sensorial quality and increasing competitiveness of this type of product in the global market.…”

Section: Resultsmentioning

confidence: 99%