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

被引：88

作者：

Elss, S ^{[1
]}

Preston, C ^{[1
]}

Hertzig, C ^{[1
]}

Heckel, F ^{[1
]}

Richling, E ^{[1
]}

Schreier, P ^{[1
]}

机构：

[1] Univ Wurzburg, Lehrstuhl Lebensmittelchem, D-97074 Wurzburg, Germany

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2005年 / 38卷 / 03期

关键词：

Ananas comosus; aroma profile; HRGC-MS; methyl esters; furaneol; mesifurane; pineapple; volatile compounds;

D O I：

10.1016/j.lwt.2004.07.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The flavour profile of juices made from fresh-cut pineapple fruits (n = 19; Costa Rica, Ghana, Honduras, Ivory Coast, Philippines, La Reunion, South Africa, Thailand) was studied in comparison to that of commercial water phases/recovery aromas (n = 16), juice concentrates (n = 10) as well as commercially available juices (n = 17). In addition, pineapple jams (n = 6; market samples) were investigated. HRGC-MS analysis of juices made from fresh-cut fruit revealed the known prevalence of esters, with methyl 2-methylbutanoate, methyl 3-(methylthio)-propanoate, methyl butanoate, methyl hexanoate, ethyl hexanoate and ethyl 3-(methylthio)-propanoate, as well as 2,5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane) and 2,5-dimethyl-4-hydroxy-3(2H)furanone (furaneol) as major constituents. A corresponding flavour profile was rarely found in water phases/recovery aromas under study. In most cases, the characteristic methyl esters and hydroxy or acetoxy esters were lacking completely or appeared only in minor amounts in these products. Whereas a few of the commercial single strength juices revealed fruit-related flavour profiles, juices produced from concentrates mostly exhibited a flavour composition similar to that of concentrates, i.e. they were predominantly determined by their contents of furaneol and did not show the fruit-related ester distribution. Similarly, the jams under study were poor in typical pineapple constituents. (C) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：263 / 274

页数：12

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