Pineapple (Ananas comosus [L.] Merril) Flavor

Montero‐Calderón, Marta; Rojas‐Graü, María Alejandra; Martı́n-Belloso, Olga

doi:10.1002/9780470622834.ch21

Cited by 14 publications

(10 citation statements)

References 29 publications

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“…Other compounds with significant FD factors (512) were ethyl 3‐(methylthio)propanoate and 1‐( E,Z )‐3,5‐undecatriene, both with pineapple odour notes. All of them were reported in previous studies as important aroma contributors of other cultivars (Berger et al ., ; Takeoka et al ., ; Tokitomo et al ., ; Montero‐Calderón et al ., ,b). Another odorant with FD = 256 was ethyl hexanoate (pineapple).…”

Section: Resultsmentioning

confidence: 99%

“…Many cultivars are grown in various parts of the world and are known to vary markedly in their flavour characteristics (Rohrbach et al, 2003). Nearly 380 volatile constituents had been identified for several fresh and processed pineapple products, and the results have been reviewed by numerous authors (Flath, 1980;Engel et al, 1990;Berger, 1991;Nijjsen et al, 1996;Montero-Caldero´n et al, 2010a); however, only some of them have been recognised as pineapple flavour contributors.…”

Section: Introductionmentioning

confidence: 99%

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Odour‐active compounds in pineapple (Ananas comosus [L.] Merril cv. Red Spanish)

Pino¹

2012

Int J of Food Sci Tech

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Summary Application of solid‐phase microextraction, simultaneous distillation–extraction and liquid–liquid extraction combined with GC‐FID, GC‐MS, aroma extract dilution analysis, and odour activity value was used to analyse volatile compounds from pineapple (Ananas comosus [L.] Merril cv. Red Spanish) and to estimate the most odour‐active compounds. The analyses led to the identification of ninety‐four compounds, seventy‐two of them were positively identified. Twenty odorants were considered as odour‐active compounds, from which ethyl 2‐methylbutanoate, 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, 1‐(E,Z,Z)‐3,5,8‐undecatetraene, ethyl 3‐(methylthio)propanoate, 1‐(E,Z)‐3,5‐undecatriene, ethyl hexanoate and methyl hexanoate were the most odour contributors and contribute to the typical pineapple aroma, while the others are responsible for fruity and sweet odour notes.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Odour‐active compounds in pineapple (Ananas comosus [L.] Merril cv. Red Spanish)

Pino¹

2012

Int J of Food Sci Tech

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“…Also, pineapple comprises an alkaloid named 6‐hydroxy‐1‐methyl‐1,2,3,4‐tetrahydro‐α‐carboline (0.62 mg/g in fruit and 1.69 mg/g in juice), which acts as an antioxidant (Herraiz & Galisteo, 2003). Besides the phenolics, chavicol, ethylphenol, syringaldehyde, eugenol, and vanillin are among the other compounds found in pineapple juice (Montero‐Calderón et al., 2010). These phytochemicals help to heal and keep the gums healthy, lower the risk of macular degeneration, and improve the sense of sight.…”

Section: Pineapple Juicementioning

confidence: 99%

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

Shaik

Chakraborty

2022

Comp Rev Food Sci Food Safe

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The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95 • C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm 2 ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.

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“…However, a major work carried out by Umano et al 1992 with the identification of several new compounds was not covered in the review by Hodgson and Hodgson, 1993. A comprehensive review by Montero-Calderón, Rojas-Graü, and Martín-Belloso, 2010 reported the recognition of nearly 380 VOC, summarized 338 compounds (based on the data till 2005) to different classes, and provided the OT of 34 compounds and odor description of nearly 100 VOCs. Smooth Cayenne was the leading variety at the time of this review, and the authors indicated the requirements to identify the VOC profile of the MD2 variety that was substituting a large portion of pineapple world market.…”

Section: Body Of Literature On Pineapple Flavors and Voc Analysismentioning

confidence: 99%

Review of the Aroma Chemistry of Pineapple (Ananas comosus)

George

Nguyen

Williams

et al. 2023

J. Agric. Food Chem.

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Pineapple (Ananas comosus), one of the most flavorful and popular tropical fruits consumed worldwide, is known to contain many volatile organic compounds (VOCs) at varying concentrations. Much attention has been paid to understand which VOC plays a significant role in the sensory aroma notes of the fruit. Though, nearly 480 VOCs have been identified to date using different analytical techniques, only 40 compounds are reported to contribute to the unique flavor of pineapple. A consolidated database of the reported VOCs and key aroma compounds of pineapple is currently not available. This review discusses the available published data regarding the analytical methodologies, volatile profile of different varieties of pineapple at different maturities, and their characteristic aroma compounds. The output of this review is a subset of key pineapple aroma volatiles that can be targeted in analytical method development for utilization in varietal improvement or other research of pineapple.

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Pineapple (Ananas comosus [L.] Merril) Flavor

Cited by 14 publications

References 29 publications

Odour‐active compounds in pineapple (Ananas comosus [L.] Merril cv. Red Spanish)

Odour‐active compounds in pineapple (Ananas comosus [L.] Merril cv. Red Spanish)

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

Review of the Aroma Chemistry of Pineapple (Ananas comosus)

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