Identification of additional pineapple volatiles

Takeoka, Gary R.; Buttery, Ron G.; Teranishi, Roy; Flath, Robert A.; Guentert, M.

doi:10.1021/jf00010a032

Cited by 60 publications

(39 citation statements)

References 11 publications

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“…Some of the compounds, methyl and ethyl 3-methylthiopropionate, ethyl 2-methylbutanoate, and ethyl hexanoate, are believed to be important contributors to pineapple aroma. 11,12,14 The presence of trans-β-ocimene in pineapple reported by Takeoka et al 10 appears to be the only reported identification of this terpenoid compound in pineapple. This compound, which was emitted into the headspace of the whole intact fruit and vacuum steam-distilled blended pulp, was absent from the headspace analysis of the blended pulp.…”

Section: Resultsmentioning

confidence: 96%

“…9,10 Several classes of compounds including hydrocarbons, esters, sulfur-containing compounds, lactones, carbonyl compounds, alcohols and phenols have been identified. 10,11 Of these compounds, esters are the most abundant and probably the most important pineapple aroma compounds. 12 The objective of this study was to identify the volatile aroma compounds in pineapple using a low temperature solid phase microextraction (SPME) GC-MS method, determine the effect of storage of cut pineapple on the volatile compounds, and compare these to the effect of UV-induced biological tissue stress in cut pineapple.…”

Section: Introductionmentioning

confidence: 99%

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Storage and ultraviolet‐induced tissue stress effects on fresh‐cut pineapple

Lamikanra

Richard

2004

J Sci Food Agric

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The effect of UV-induced stress on the volatile aroma compounds in cut pineapple was compared with that of storage at 4 • C for 24 h. Eighteen volatile compounds were identified by solidphase microextraction (SPME) in fresh-cut pineapple. Methyl-2-methylbutanoate, methyl hexanoate, methyl 5-hexenoate, ethyl hexanoate and ethyl 5-hexenoate were the major aroma compounds. Storage at 4 • C for 24 h, and exposure of cut fruit to UV radiation for 15 min caused a considerable decrease in the concentration of esters and increase in the relative amount of copaene. This sesquiterpene, when added to crushed cantaloupe melon (0.1 mg g −1 ), inhibited microbial growth in the fruit over a period of 24 h at 20 • C. Cis-and trans-ocimene were present in the fruit but their production was not photo-induced by UV irradiation. Ocimene, however, was a potent antimicrobial agent that killed microorganisms when added to the crushed fruit and stored at 20 • C for 24 h. The results indicate that sesquiterpene phytoalexins could contribute to the defense mechanism in wounded pineapple tissue.

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Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Storage and ultraviolet‐induced tissue stress effects on fresh‐cut pineapple

Lamikanra

Richard

2004

J Sci Food Agric

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“…These substances have been associated with the enzymatic metabolism of methionine, and referred to as important odorants in pineapple, together with butanoates and unsaturated homologs. 14,15 Today, it is a well-known fact that sulfur compounds strongly influence the olfactive perception of foods and beverages as flavors (coffee, garlic Figure 1. Total ion chromatogram of the SDE extract of murici (Byrsonima crassifolia L.) pulp, with the peak numbers corresponding to the identification of the compounds cited in Table 1.…”

Section: Resultsmentioning

confidence: 99%

Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)

Rezende¹,

Fraga²

2003

J. Braz. Chem. Soc.

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O murici (Byrsonima crassifolia L., Malpighiaceae) é uma pequena fruta tropical de intenso aroma frutal e semelhante a queijo rançoso. Aplicando a cromatografia gasosa de alta resolução-olfatometria acoplada a espectrometria de massas e usando técnica de diluição de aroma ("Aroma extract dilution analysis"), as substâncias de maior impacto no aroma do murici foram identificadas como sendo: butanoato de etila (frutal, doce), hexanoato de etila (frutal), 1-octeno-3-ol (odor semelhante a cogumelo), ácido butírico (queijo rançoso), ácido hexanóico (pungente, queijo) e 2-feniletanol (floral). A polpa da fruta é principalmente composta por ésteres etílicos, metílicos e feniletílicos, juntamente com ácidos carboxílicos, terpenos, δ-lactonas e algumas substâncias sulfuradas. As sementes, que apresentaram um aroma semelhante ao de óleo rançoso, também lembrando queijo, tem como componentes majoritários os ácidos linoleico, oleico, esteárico e palmítico. Seu aroma foi associado aos ácidos butírico e hexanóico, ambos minoritários.Murici (Byrsonima crassifolia L., Malpighiaceae), a small, tropical fruit, very popular in Brazil, has a strong fruity, rancid cheese aroma. High resolution gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis identified the most potent substances in its aroma as ethyl butanoate (fruity, sweet), ethyl hexanoate (fruity), 1-octen-3-ol (mushroom like), butyric acid (rancid, cheese), hexanoic acid (pungent, cheese) and phenylethyl alcohol (floral). Its pulp is mainly composed of ethyl, methyl and phenylethyl esters and by carboxylic acids, terpenoids, δ-lactones and some sulfur compounds. Seed analysis also showed a buttery and oily cheese aroma and GC-MS revealed linoleic, oleic, stearic and palmitic acids as foremost components, while the aroma was associated to the butyric and hexanoic acids present in minor amounts.Keywords: Byrsonima crassifolia L., Malpighiaceae, murici, volatile compounds, gas chromatography-olfactometry-mass spectrometry, aroma extract dilution analysis, seed composition IntroductionIn most Amazonian markets innumerous tropical forest plants are commercialized for medicinal and nutritive purposes. They are usually famous for their exotic aroma, taste, and succulent pulp.The Amazonian fruit known as murici (Byrsonima crassifolia L., Malpighiaceae) grows on small trees (at the most 5 m tall) and may be found, from December to May, not only in the Amazonian region, but also in some Northeastern states of Brazil. When mature, it is yellow, has a diameter of 1.5 to 2 cm, and a strong odor resembling a fruity, rancid cheese. Brazilian folklore records that its typical and intense flavor reminded the Portuguese explorers of their Alentejo cheese. The Indians used its juice in body paintings, in the treatment of respiratory diseases and as a laxative. In an effort to extend our knowledge of such exotic but commercial Amazonian fruits, 9,10 we report here the volatile composition of the pulp of murici (investigated by gas chromatography-olfactometry-ma...

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“…There was a research reported that the main contributors to fresh pineapple aroma were 4-hydroxy-2, 5-dimethyl-3[2H]-furanone (HDF), methyl 2-methylbutanoate, ethyl 2-methylbutanoate, ethyl acetate, ethyl hexanoate, ethyl butanoate, ethyl 2-methylpropanoate, methyl hexanoate and methyl butanoate [23]. There are also reports show that furaneol, ethyl-2-methylbutyrate, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester, methyl-2-methylbutyrate, δ-octalactone, ethyl hexanoate and decanal were the characteristic aroma compounds for Tainong No.…”

Section: Effect Of B On Aroma Volatile Compounds Of Pineapple Fruitmentioning

confidence: 99%

Effect of boron on fruit quality in pineapple

Wei

Liu

et al. 2018

AIP Conference Proceedings

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Abstract. Boron (B) is an important element for the plant. The aim of work was to study the effect of B on fruit quality of pineapple. The experiment was carried out with 'Comte de paris' variety in pots. The results demonstrated that B had positive effect on fruit weight, TSS, the ratio of TSS/acidity, Vitamin C, the content of aroma volatile compounds. The B had no effect on the content of the three sugars (sucrose, fructose and glucose) and titrable acidity. There was a positive effect on fruit quality by application of B fertilizer in production of pineapple.

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Identification of additional pineapple volatiles

Cited by 60 publications

References 11 publications

Storage and ultraviolet‐induced tissue stress effects on fresh‐cut pineapple

Storage and ultraviolet‐induced tissue stress effects on fresh‐cut pineapple

Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)

Effect of boron on fruit quality in pineapple

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