Novel Volatiles in Pineapple Fruit and Their Sensory Properties

authored by

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.

External Organisation(s)

Ludwig-Maximilians-Universität München (LMU)

Type

Article

Journal

Journal of Agricultural and Food Chemistry

Volume

33

Pages

232-235

No. of pages

4

ISSN

0021-8561

Publication date

03.1985

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

General Chemistry, General Agricultural and Biological Sciences

Electronic version(s)

https://doi.org/10.1021/jf00062a019 (Access: Unknown)