Volatile Constituents of Pineapple (<i>Ananas Comosus</i> [L.] Merr.)

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

doi:10.1021/bk-1989-0388.ch018

Cited by 80 publications

(60 citation statements)

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“…Confirmation of the product and determination of 5E/Z isomers were done by the comparison of mass spectra and retention indices to those in the literature. [15,16] The obtained data were in good agreement with them. Yield = 66% (0.20 g), purity = 96%, 5E:5Z = 58:42.…”

Section: Synthesissupporting

confidence: 84%

“…Myrcene has metallic and resinous odor and it was considered to be a principal contributor to the unique aroma of Jabara peel. The aroma compounds which showed the [15,24] mandarin and tangerine, [25] Yuzu [16] and some of other fruits. [26] 1,3,5,7-Undecatetraene was also reported to contribute to the green aroma of Yuzu.…”

Section: Odour-active Compounds In Jabara Peel Extractmentioning

confidence: 99%

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Characterization of aroma compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka)

Omori¹,

Nakahara²,

Umano³

2011

Flavour & Fragrance J

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Volatile compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka), a Japanese sour citrus, have been investigated using GC-FID, GC-MS and GC-olfactometry. The peel extract was obtained by solvent-assisted flavour evaporation after solvent extraction. The GC-FID and GC-MS analyses led to the identification of 49 compounds, including myrcene (46.8%), limonene (28.2%) and γ-terpinene (15.5%) as major constituents. Interestingly, the level of myrcene was much higher than that of limonene known as the main volatile constituent in citrus peel. This specific composition indicated that Jabara was a rare species among citrus fruits. Application of aroma extract dilution analysis revealed 22 odour-active compounds with the flavour dilution (FD) factor ranged from 8 to 16 384, and 19 of these compounds were identified. Myrcene, which showed the highest FD factor of 16 384, was regarded as the most character impact odorant in the Jabara peel extract. It should be noted that (3E,5Z)-1,3,5-undecatriene (FD = 512), (3E,5Z,8Z)-1,3,5,8-undecatetraene (FD = 256), 1,3,5,7-undecatetraene (unknown stereochemistry, FD = 256) and (6Z,8E)-6,8,10-undecatrien-3-one (FD = 16) were detected as potent odorants with green and fruity aroma, despite their trace levels in the extract. In addition to these, 7-methyl-1,6-octadien-3-one, having a metallic and mushroom-like odour, was identified as a further key contributor to the aroma of Jabara peel extract. This novel odorant has been reported for the first time as a volatile constituent in a natural product.

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Section: Synthesissupporting

confidence: 84%

Section: Odour-active Compounds In Jabara Peel Extractmentioning

confidence: 99%

Characterization of aroma compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka)

Omori¹,

Nakahara²,

Umano³

2011

Flavour & Fragrance J

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“…Fractions like hexanoate, octanoate, hydroxybutyrate, decanoate and dodecanoate, contributed to the fruity aromas, i.e. apple, pineapple and tropical fruit (Takeoka et al 1989;Guth 1997), had different behaviours. Among these octanoate and hydroxybutyrate seemed to be promoted by high stem percentage during fermentations (D50), while less differences occurred between D75 and D100.…”

Section: Volatile Compoundsmentioning

confidence: 99%

Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines

et al. 2016

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In red winemaking de-stemming is crucial since the stems contain polymeric phenolic compounds responsible for the astringency of wine. Wine such as Primitivo has low phenolic constituents and tannins and stems affect aroma, taste body and olfactory characteristics. The aim of the study was to evaluate the effects of presence of stems during fermentation on polyphenolic, volatile compounds and sensory characteristics of wine. Primitivo grapes vinified in presence of different percentage of stems: 100 % de-stemmed (D100), 75 % de-stemmed (D75) and 50 % de-stemmed (D50). Results confirmed that the wines vinified in presence of stems were higher in tannins, flavans, to vanillin and proanthocyanidins, colour intensity with lower anthocyanins. The presence of stems during fermentation conferred more structure and flavour to wines. They facilitated must aeration thus promoting synthesis of higher alcohols and ethyl esters by yeast. In particular, a higher content of hexan-1-ol, hex-3-en-1-ol and 2-phenyl ethanol in D50 and D75 gave the wines that suggest green grass, herb and floral. Wine from D75 seemed to be better than D50 in terms of volatile compounds as well as fruity, floral and balsamic components preserved, without any unpleasant taste of long chain fatty acids found in D50.

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“…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%

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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Volatile Constituents of Pineapple (Ananas Comosus [L.] Merr.)

Cited by 80 publications

References 0 publications

Characterization of aroma compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka)

Characterization of aroma compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka)

Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines

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

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