Changes in Flavor Quality of Pineapple Juice During Processing

Abstract

The objective of the present work was to evaluate the changes in flavor attributes of pineapple juice as related to its industrial processing. Two batches of pineapple juice were collected at different processing steps: raw material, extraction, finishing, centrifugation and concentration. The samples were analyzed by qualitative descriptive analysis. Samples collected at the extraction, finishing and centrifugation steps presented similar flavor profiles among them, which indicated that there were no major changes in the juice quality during these operations. The concentrated juice was distinguished from the other samples for presenting cooked fruit aroma and flavor and a more intense artificial aroma. PRACTICAL APPLICATIONS Pineapple is a very popular fruit and is consumed in many countries, mainly in juice form. The exotic flavor and aroma of this product are great attractive attributes of quality, and maintaining these characteristics as close as possible to the natural is a challenge to fruit juice industries. The knowledge of the effect of each pineapple juice processing step on the sensory‐perceived quality of the product is an important tool for the optimization and improvement of juice processing and also for the attainment of a better quality juice.

Effect of Processing on the Quality of Pineapple Juice

“…(83,84) The volatile compounds in fresh pineapple include a variety of esters, lactones, acids, hydrocarbons, sulfur-containing compounds, and carbonyl compounds. (37) De Vasconcelos Facundo (56) studied the changes in flavor quality of pineapple juice during processing. The juice samples were collected at five processing steps (raw material, extraction, finishing, centrifugation, and concentration) from two different batches: batch 1, processed in the morning, and batch 2, processed in the afternoon.…”

“…Krueger et al (33) identified isocitric acid as another organic acid of fresh pineapple juice ( Table 2). Citric and malic acids provide the basic acid taste that characterizes pineapple juice, (56) but numerous other acids contribute to the overall sour sensation.…”

Effect of Atmospheric Cold Plasma on the Aroma of Pineapple Juice: Improving Fresh and Fruity Notes and Reducing Undesired Pungent and Sulfurous Aromas

“…Industrial thermal processing of pineapple juices often present undesirable aroma notes described as "cooked vegetables" and "intense artificial aroma", which are due to the production of thermal degradation compounds such as methyl butanoate, ethyl 2-methylbutanoate, methyl hexanoate, and ethyl hexanoate, and by the formation of offflavors such as methional, and dimethyl di-, tri-, and tetrasulfide. These are the main reasons for the relatively low use of pineapple as a raw material in the industrialized juice market [5][6][7].…”

Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice

“…Pineapple juice market has increased four-fold worldwide since 1984 from 1.3 to 5.6 million tons (fresh fruit equivalent) (De Vasconcelos Facundo et al , 2010). Pineapple juice (100 mL) had 0.36 g protein, 0.12 g lipid, 12.87 g carbohydrate, and 0.1 g dietary fiber (USDA, 2014).…”