Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing
Summary Changes in the volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing were compared against fresh samples to determine the effect of freezing on pineapple flavour. An HS‐SPME–GC–MS analysis showed that the Smooth Cayenne pineapple variety had nineteen volatile com...
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| Veröffentlicht in: | International journal of food science & technology 2012-05, Vol.47 (5), p.985-990 |
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| container_end_page | 990 |
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| container_issue | 5 |
| container_start_page | 985 |
| container_title | International journal of food science & technology |
| container_volume | 47 |
| creator | Kaewtathip, Thipthida Charoenrein, Sanguansri |
| description | Summary
Changes in the volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing were compared against fresh samples to determine the effect of freezing on pineapple flavour. An HS‐SPME–GC–MS analysis showed that the Smooth Cayenne pineapple variety had nineteen volatile compounds, in four classes of compounds including fourteen esters, two hydrocarbons, two sulphur‐containing compounds and one lactone. The main characteristic volatile compounds of the fresh pineapple were methyl hexanoate, ethyl hexanoate, ethyl 3‐methylthiopropanoate and 1‐(E,Z)‐3,5‐undecatriene. Freeze–thaw cycles were associated with the loss of some volatile aroma compounds, particularly the esters which were found to be the main characteristic of fresh pineapples. The freezing and thawing process was found to cause damage to the pineapple tissues due to ice recrystallisation and dehydration which lead to the reduction of volatile aroma compounds. |
| doi_str_mv | 10.1111/j.1365-2621.2011.02931.x |
| format | Article |
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Changes in the volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing were compared against fresh samples to determine the effect of freezing on pineapple flavour. An HS‐SPME–GC–MS analysis showed that the Smooth Cayenne pineapple variety had nineteen volatile compounds, in four classes of compounds including fourteen esters, two hydrocarbons, two sulphur‐containing compounds and one lactone. The main characteristic volatile compounds of the fresh pineapple were methyl hexanoate, ethyl hexanoate, ethyl 3‐methylthiopropanoate and 1‐(E,Z)‐3,5‐undecatriene. Freeze–thaw cycles were associated with the loss of some volatile aroma compounds, particularly the esters which were found to be the main characteristic of fresh pineapples. The freezing and thawing process was found to cause damage to the pineapple tissues due to ice recrystallisation and dehydration which lead to the reduction of volatile aroma compounds.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2011.02931.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Ananas comosus ; Biological and medical sciences ; Food engineering ; Food industries ; Freezing ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; gas chromatography-mass spectrometry ; General aspects ; pineapple ; solid phase microextraction ; thawing ; volatile compounds</subject><ispartof>International journal of food science & technology, 2012-05, Vol.47 (5), p.985-990</ispartof><rights>2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4811-f66bfa9436a36cf93b3974ba1bd714039eece8920d8ea1c48e107db8adae22793</citedby><cites>FETCH-LOGICAL-c4811-f66bfa9436a36cf93b3974ba1bd714039eece8920d8ea1c48e107db8adae22793</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2011.02931.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2011.02931.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25773307$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Kaewtathip, Thipthida</creatorcontrib><creatorcontrib>Charoenrein, Sanguansri</creatorcontrib><title>Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing</title><title>International journal of food science & technology</title><description>Summary
Changes in the volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing were compared against fresh samples to determine the effect of freezing on pineapple flavour. An HS‐SPME–GC–MS analysis showed that the Smooth Cayenne pineapple variety had nineteen volatile compounds, in four classes of compounds including fourteen esters, two hydrocarbons, two sulphur‐containing compounds and one lactone. The main characteristic volatile compounds of the fresh pineapple were methyl hexanoate, ethyl hexanoate, ethyl 3‐methylthiopropanoate and 1‐(E,Z)‐3,5‐undecatriene. Freeze–thaw cycles were associated with the loss of some volatile aroma compounds, particularly the esters which were found to be the main characteristic of fresh pineapples. The freezing and thawing process was found to cause damage to the pineapple tissues due to ice recrystallisation and dehydration which lead to the reduction of volatile aroma compounds.</description><subject>Ananas comosus</subject><subject>Biological and medical sciences</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Freezing</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography-mass spectrometry</subject><subject>General aspects</subject><subject>pineapple</subject><subject>solid phase microextraction</subject><subject>thawing</subject><subject>volatile compounds</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqNkMtq3DAUhkVpodO076BNIFnY0cW2rE0gmE4uDO2iCVkVcWwfJ554JFcaJ5M8feVOmHW10Q__5cBHCOUs5fGdrVMuizwRheCpYJynTGjJ090HsjgYH8mC6ZwleSbkZ_IlhDVjTEiVLcjv6hHsAwbaW_rsBtj2A1LwbgO0cZvRTbYN1HV07C3COEbz5MKChTDbLkzhlLaT7-0D7Tzi2yzAtnT7CC9RfyWfOhgCfnv_j8jd8vttdZWsfl5eVxerpMlKzpOuKOoOdCYLkEXTaVlLrbIaeN0qnjGpERsstWBticBjBzlTbV1CCyiE0vKInOx3R-_-TBi2ZtOHBocBLLopGM640rnmIo_Rch9tvAvBY2dG32_Av8aQmYmatZnBmRmcmYmaf0TNLlaP369AaGDoPNimD4e-yJWSkqmYO9_nXiLM1__eN9c3y1-zjAPJfqAPW9wdBsA_mUJJlZv7H5fmVt0UZZVXZiX_Ak2emSM</recordid><startdate>201205</startdate><enddate>201205</enddate><creator>Kaewtathip, Thipthida</creator><creator>Charoenrein, Sanguansri</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201205</creationdate><title>Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing</title><author>Kaewtathip, Thipthida ; Charoenrein, Sanguansri</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4811-f66bfa9436a36cf93b3974ba1bd714039eece8920d8ea1c48e107db8adae22793</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Ananas comosus</topic><topic>Biological and medical sciences</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Freezing</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography-mass spectrometry</topic><topic>General aspects</topic><topic>pineapple</topic><topic>solid phase microextraction</topic><topic>thawing</topic><topic>volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kaewtathip, Thipthida</creatorcontrib><creatorcontrib>Charoenrein, Sanguansri</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kaewtathip, Thipthida</au><au>Charoenrein, Sanguansri</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing</atitle><jtitle>International journal of food science & technology</jtitle><date>2012-05</date><risdate>2012</risdate><volume>47</volume><issue>5</issue><spage>985</spage><epage>990</epage><pages>985-990</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
Changes in the volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing were compared against fresh samples to determine the effect of freezing on pineapple flavour. An HS‐SPME–GC–MS analysis showed that the Smooth Cayenne pineapple variety had nineteen volatile compounds, in four classes of compounds including fourteen esters, two hydrocarbons, two sulphur‐containing compounds and one lactone. The main characteristic volatile compounds of the fresh pineapple were methyl hexanoate, ethyl hexanoate, ethyl 3‐methylthiopropanoate and 1‐(E,Z)‐3,5‐undecatriene. Freeze–thaw cycles were associated with the loss of some volatile aroma compounds, particularly the esters which were found to be the main characteristic of fresh pineapples. The freezing and thawing process was found to cause damage to the pineapple tissues due to ice recrystallisation and dehydration which lead to the reduction of volatile aroma compounds.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2011.02931.x</doi><tpages>6</tpages></addata></record> |
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| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2012-05, Vol.47 (5), p.985-990 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1017959125 |
| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Ananas comosus Biological and medical sciences Food engineering Food industries Freezing Fruit and vegetable industries Fundamental and applied biological sciences. Psychology gas chromatography-mass spectrometry General aspects pineapple solid phase microextraction thawing volatile compounds |
| title | Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing |
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