Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 47, Issue 5, Pages 985-990Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2011.02931.x
Keywords
Freezing; gas chromatography-mass spectrometry; pineapple; solid phase microextraction; thawing; volatile compounds
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Funding
- Thailand Research Fund [MRG495S023]
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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-SPMEGCMS 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. Freezethaw 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.
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