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Odour‐active compounds in pineapple ( A nanas comosus [ L .] M erril cv. R ed S panish)
Author(s) -
Pino Jorge A.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03222.x
Subject(s) - aroma , ethyl hexanoate , ananas , chemistry , extraction (chemistry) , food science , chromatography , biology , botany
Summary Application of solid‐phase microextraction, simultaneous distillation–extraction and liquid–liquid extraction combined with GC ‐ FID , GC ‐ MS , aroma extract dilution analysis, and odour activity value was used to analyse volatile compounds from pineapple ( A nanas comosus [ L .] M erril cv. R ed S panish) and to estimate the most odour‐active compounds. The analyses led to the identification of ninety‐four compounds, seventy‐two of them were positively identified. Twenty odorants were considered as odour‐active compounds, from which ethyl 2‐methylbutanoate, 2,5‐dimethyl‐4‐hydroxy‐3(2 H )‐furanone, 1‐( E , Z , Z )‐3,5,8‐undecatetraene, ethyl 3‐(methylthio)propanoate, 1‐( E , Z )‐3,5‐undecatriene, ethyl hexanoate and methyl hexanoate were the most odour contributors and contribute to the typical pineapple aroma, while the others are responsible for fruity and sweet odour notes.