Volatiles Identification in Pineapple Submitted to Drying in an Ethanolic Atmosphere

Braga, Alexandre; Pedroso, Márcio Pozzobon; Augusto, Fábio; Silva, M. A.

doi:10.1080/07373930802606097

Cited by 35 publications

(17 citation statements)

References 17 publications

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“…The gas stream from the vial is forced to exit through a 50 mm silanized glass capillary tube (0.75 mm id×5 mm od), where the SPME fiber can be inserted to collect analytes stripped from the sample. The general procedure, previously optimized for these samples 24, consisted in weighing (1.50±0.05) g of chopped pulp or chip sample directly into the vial, which was immediately closed and kept for 5 min at 60°C for thermal and headspace equilibration. The pump was then activated and a CAR/PDMS/DVB SPME fiber exposed for 15 min to the purging gas (flow rate = 5.0 mL/min).…”

Section: Methodsmentioning

confidence: 99%

“…For these isomers, it is crucial to obtain the GC×GC chromatographic structure in order to identify small peaks that cannot be identified (or even detected) by GC/MS analysis. The extraction of the volatile fraction of fresh and dehydrated pineapple pulp was performed by dynamic headspace extraction coupled to solid‐phase microextraction (DHS‐SPME) 23–25 that is appropriate for slurries or solid matrices. Extracted analytes were analyzed by GC×GC‐FID with three different column sets and by GC/MS with two different columns.…”

Section: Introductionmentioning

confidence: 99%

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Identification of volatiles from pineapple (Ananas comosus L.) pulp by comprehensive two‐dimensional gas chromatography and gas chromatography/mass spectrometry

Pedroso

Ferreira

Hantao

et al. 2011

J of Separation Science

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Combining qualitative data from the chromatographic structure of 2-D gas chromatography with flame ionization detection (GC×GC-FID) and that from gas chromatography-mass spectrometry (GC/MS) should result in a more accurate assignment of the peak identities than the simple analysis by GC/MS, where coelution of analytes is unavoidable in highly complex samples (rendering spectra unsuitable for qualitative purposes) or for compounds in very low concentrations. Using data from GC×GC-FID combined with GC/MS can reveal coelutions that were not detected by mass spectra deconvolution software. In addition, some compounds can be identified according to the structure of the GC×GC-FID chromatogram. In this article, the volatile fractions of fresh and dehydrated pineapple pulp were evaluated. The extraction of the volatiles was performed by dynamic headspace extraction coupled to solid-phase microextraction (DHS-SPME), a technique appropriate for slurries or solid matrices. Extracted analytes were then analyzed by GC×GC-FID and GC/MS. The results obtained using both techniques were combined to improve compound identifications.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Identification of volatiles from pineapple (Ananas comosus L.) pulp by comprehensive two‐dimensional gas chromatography and gas chromatography/mass spectrometry

Pedroso

Ferreira

Hantao

et al. 2011

J of Separation Science

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show abstract

“…On the other hand, the drying atmosphere can be modified by adding volatile chemical compounds such as ethanol to reduce the volatilization of volatile compounds in the food samples. Braga et al (2009) added 0.5% (v/v) ethanol to the air stream and found that it would retain important volatile compounds of pineapple aroma (which are found in fresh pineapple) in dried samples, besides promoting rapid water evaporation. Santos and Silva (2009) attributed the higher retention of L-ascorbic acid in dried pineapple to the presence of ethanol in the drying atmosphere which promoted intense water evaporation, thus reducing the drying time which in turn shortened the degradation of L-ascorbic acid.…”

Section: Modified Atmosphere Dryingmentioning

confidence: 99%

Drying Technology: Trends and Applications in Postharvest Processing

Mujumdar

Law

2010

Food Bioprocess Technol

277

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Thermal drying technologies have attracted significant R&D efforts owing to the rising demand for improved product quality and reduced operating cost as well as diminished environmental impact. Drying materials may appear in the form of wet solid, liquid, suspension, or paste, which require drying to extend the period of storage, ease of transportation, and for downstream processing to produce value added products. Most of these materials are heat-sensitive and require careful drying; conventional hot air drying can be detrimental to the retention of bioactive ingredients. High temperature tends to damage and denature the product, destroy active ingredients, cause case hardening and discoloration, etc. This article briefly summarizes some of the emerging drying methods and selected recent developments applicable to postharvest processing. These include: heat pump-assisted drying with multimode and time-varying heat input, low and atmospheric pressure superheated steam drying, modified atmosphere drying, intermittent batch drying, osmotic pretreatments, microwave-vacuum drying, etc.

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“…[17] A similar procedure was also used by Hattab and others. [22][23][24] The volatiles were isolated using solvent extraction. A semipolar solvent (96% ethanol) with assumed good ability to penetrate the fruit tissue was selected as extraction solvent to release volatiles entrapped in the structure.…”

Section: Extraction Of Aroma From the Dried Vangueria Infausta Pulpmentioning

confidence: 99%

The Loss of Aroma Components of the Fruit ofVangueria infaustaL. (African Medlar) After Convective Drying

et al. 2014

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The loss of aroma components after drying the fruit of Vangueria infausta L. was studied by means of convective air drying and gas chromatography techniques. The samples were dried at 80 C, with an air flow of 3 m/s at different drying times in the range of 60 up to 420 min. Aroma composition, dry matter, and water activity were measured for each sample throughout the drying time.The study shows that the targeted aroma components present in the fresh fruit sample identified in our previous work (hexanoic acid, methyl hexanoate, methyl octanoate, octanoic acid, ethyl hexanoate, and ethyl octanoate) are retained in the matrix for at least 240 min of drying. Samples dried for 300 min showed decreased amounts of volatiles and practically no aromas were found after 420 min. It is hypothesized that the results are explained as a consequence of the crystallization of sugars during the drying process. The suggested explanation is supported by a prediction of the water activity that is critical for obtaining crystallization of a mixture of sugars corresponding to the fruit.

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Volatiles Identification in Pineapple Submitted to Drying in an Ethanolic Atmosphere

Cited by 35 publications

References 17 publications

Identification of volatiles from pineapple (Ananas comosus L.) pulp by comprehensive two‐dimensional gas chromatography and gas chromatography/mass spectrometry

Identification of volatiles from pineapple (Ananas comosus L.) pulp by comprehensive two‐dimensional gas chromatography and gas chromatography/mass spectrometry

Drying Technology: Trends and Applications in Postharvest Processing

The Loss of Aroma Components of the Fruit ofVangueria infaustaL. (African Medlar) After Convective Drying

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