Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 366-374Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2017.06.030
Keywords
Light-induced volatiles; Phenylpropenes; Phenolic compounds; HDMF precursors; High-resolution mass spectrometry
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Alterations of volatiles during accelerated light-induced ageing of pineapple juice were assessed by HS-SPMEGC MS in a non-targeted profiling analysis over a 16-week period. Multivariate statistics permitted to reveal substantial chemical markers generally describing the effect of light storage. Volatiles generated comprised phenylpropenes, carbonyls, 2-methylthiophene, toluene, and furfural, while concentrations of methyl and ethyl esters, terpenes, and furanones decreased. In addition, the qualitative composition of phenolic compounds and glycoside-bound volatiles in selected samples was characterized by HPLC-DAD-ESI-MSn as well as HR-ESI-MS. The fresh juice contained unique pineapple metabolites such as S-p-cournaryl, S-coniferyl, S-sinapylglutathione, and structurally related derivatives. Among others, the presence of p-coumaroyl, feruloyl, and caffeoylisocitrate as well as three 4-hydroxy-2,5-dimethy1-3(21-1)-furanone glycosides in pineapples could be substantiated by the HR-ESI-MS experiment. Mass spectrometric assignments of selected metabolites are presented, and putative linkages between volatiles and their precursors are established.
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