Novel Volatiles in Pineapple Fruit and Their Sensory Properties

verfasst von

Ralf G. Berger, Friedrich Drawert, Hubert Kollmannsberger, Siegfried Nitz, Bernhard Schraufstetter

Abstract

Nineteen additional, mainly in trace amounts, occurring volatiles of pineapple fruit—including four nonterpenoid hydrocarbons and a number of carboxylic esters—have been isolated under enzyme inhibition, enriched by liquid-liquid extraction, fractionated on silica gel, and identified by gas chromatography and coupled GC-MS. Among them, 1-(E,Z)-3,5-undecatriene and 1-(E,Z,Z)-3,5,8-undecatetraene may contribute to the typical flavor of pineapple. They combine a fragrant odor with extremely low odor detection thresholds. The corresponding E,E and E,Z,Z isomers are much less odorous (factors of 10⁶ and 10⁴, respectively). Disintegration of the fruit tissue without enzyme inhibition causes a rapid decrease of all undecaenes.

Externe Organisation(en)

Ludwig-Maximilians-Universität München (LMU)

Typ

Artikel

Journal

Journal of Agricultural and Food Chemistry

Band

33

Seiten

232-235

Anzahl der Seiten

4

ISSN

0021-8561

Publikationsdatum

03.1985

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Allgemeine Chemie, Allgemeine Agrar- und Biowissenschaften

Elektronische Version(en)

https://doi.org/10.1021/jf00062a019 (Zugang: Unbekannt)