Evaluation of volatile profiles obtained for minimally-processed pineapple fruit samples during storage by headspace-solid phase microextraction gas chromatography-mass spectrometry

Abstract

This paper describes the application of the solid-phase microextraction (SPME) technique for the determination and monitoring of the volatile profile of minimally-processed pineapple fruit stored at various temperatures (-12 °C, 4 °C and 25 °C) for different periods (1, 4 and 10 days). The SPME fiber coating composed of Car/PDMS presented the best performance. The optimal extraction conditions obtained through a Doehlert design were 60 min at 35 °C. The profiles for the volatile compounds content of the fruit at each stage of storage were determined by gas chromatography-mass spectrometry (GC-MS). The variation in the volatile profile over time was greater when the fruit samples were stored at 25 °C and at -12 °C compared to 4 °C. Thus, according to the volatile profiles associated with the storage conditions evaluated in this study, packaged pineapple retains best its fresh fruit aroma when stored at 4 °C.

Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

“…Different volatile compounds were shown to be involved in the aroma [2,6,8]. During the storage of minimally-processed pineapple, an increase in concentration of ethanol, ethylacetate, acetaldehyde, and methyl esters of carboxylic acids was noticed in several studies [6,8,15]. However, some discrepancies were observed in other volatile compounds detected, possibly in relation to cultivar or storage conditions.…”

Potential of Industrial Pineapple (Ananas comosus (L.) Merrill) By-Products as Aromatic and Antioxidant Sources

“…The core pineapple sample was selected for the optimization of HS-SPME procedure. The variables were evaluated in a selected ranges on the basis of results obtained in previous analysis and the previous references found [7,8]. The relationship between the response (Y) and the parameters of independent variables was used to monitor the optimization process.…”

“…Regarding the volatile profile, previous works reported esters as main components, contributing Antioxidants 2021, 10, 1767 2 of 15 50-80% of the total volatile compounds identified and being related to the quality of the flavor of different pineapple parts [6]. Apart from esters, other volatile compounds present in pineapple are terpenes (2-30%), alcohols (16%), acids (7-14%), aldehydes (10-13%), lactones (2-13%), phenolic compounds (6-12%), and ketones (7-10%) [7,8].…”

“…To characterize the volatiles, present in pineapple by-products, Headspace Solid Phase Microextraction (SPME) coupled with Gas Chromatography–Mass Spectrometry (GC-MS) is a relatively inexpensive, easy-to-use analytical technique that is widely applied to volatile compound profile analysis. This technique has also been used to characterize the aroma of pineapples combining extraction and preconcentration in a single step [ 6 , 7 , 8 ]. Some parameters, such as the extraction temperature and time, salinity of the medium, pH, amount of solvent, and the sample amount and/or volume, among others, directly influence the extraction process using HS-SPME [ 14 ].…”

Almacenamiento refrigerado de piña mínimamente procesada. Cambios en atributos físico-químicos y sensoriales

“…Frutas frescas cortadas en diferentes formas dependiendo de la estructura de la fruta, comercializadas en empaques plásticos y refrigeradas son alternativas para conservar las propiedades organolépticas y nutricionales inherentes típicas de la frutas (Turazzi et al, 2017). Durante y después del procesamiento mínimo de piña, el tipo de corte y el tipo de empaque para su almacenamiento tienen un efecto directo sobre su fisiología y conservación de la calidad del producto vegetal.…”