Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing

Abstract

Summary Changes in the volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing were compared against fresh samples to determine the effect of freezing on pineapple flavour. An HS‐SPME–GC–MS analysis showed that the Smooth Cayenne pineapple variety had nineteen volatile compounds, in four classes of compounds including fourteen esters, two hydrocarbons, two sulphur‐containing compounds and one lactone. The main characteristic volatile compounds of the fresh pineapple were methyl hexanoate, ethyl hexanoate, ethyl 3‐methylthiopropanoate and 1‐(E,Z)‐3,5‐undecatriene. Freeze–thaw cycles were associated with the loss of some volatile aroma compounds, particularly the esters which were found to be the main characteristic of fresh pineapples. The freezing and thawing process was found to cause damage to the pineapple tissues due to ice recrystallisation and dehydration which lead to the reduction of volatile aroma compounds.

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

“…These results indicate that the aroma components of pineapple fruits consist mainly of esters and alkenes, in agreement with the results of previously published reports (Miszczak and others ; Preston and others ; Elss and others ; Liu and others ). However, some scholars have argued that esters are the main volatile compounds in fresh pineapple fruits; this discrepancy could be explained by differences in the cultivars, growing conditions, and harvest seasons (Umano and others ; Taivini and others ; Kaewtathip and Charoenrein ). Our previous research has indicated that there are more types of ester aroma components with high relative contents in the pineapple fruits harvested during the hot season (summer).…”

Evaluation of volatile profiles obtained for minimally-processed pineapple fruit samples during storage by headspace-solid phase microextraction gas chromatography-mass spectrometry

“…Sulfur compounds, for instance, methyl 3-methylthiopropionate, have been previously found in a wide variety of food substances. In several cases, these compounds are major contributors to the odor and flavor of foods (Kaewtathip & Charoenrein, 2012). Another important factor to be taken into account is a sharp decrease in the intensity of the chromatographic peak corresponding to methyl hexanoate, which is known to be an important compound in relation to the characteristic aroma of the pineapple fruit.…”

“…Moreover in relation to the group of less volatile compounds, a large decrease was observed for methyl octanoate, ethyl octanoate and methyl decanoate. Kaewtathip and Charoenrein (Kaewtathip & Charoenrein, 2012) studied the changes in the volatile profiles obtained for pineapple samples of the Smooth Cayenne variety during freezing and thawing. These researchers also observed a decrease in the chromatographic responses, mainly for esters, which are important constituents of the fresh characteristic aroma of pineapple.…”

Applications of In Vivo and In Vitro Solid-Phase Microextraction Techniques in Plant Analysis

“…VOCs emitted from vegetables can functions as attractants for enemies of herbivores and have been suggested to serve as direct defenses against herbivores [5], as defenses against pathogens [6], as protectants against abiotic stress, and as signals in intra-and interplant communication [7]. Furthermore, a large amount of plants also emit VOCs in response to environmental or climate changes, such as light, temperature, flooding, or drought [8][9][10].…”