Headspace pineapple

The volatiles of fresh pineapple (Ananas comosus [L] Merr.) crown, pulp and intact fmit were studied by capillary gas chromatography and capillary gas chromatography-mass spectrometry. The fnjit was sampled using dynamic headspace sampling and vacuum steam distillation-extraction. Analyses showed that the crown contains Cg aldehydes and alcohols while the pulp and intact fruit are characterized by a diverse assortment of esters, h rocarbons, alcohols and carbonyl compounds. Odor unit values, calculated from odor threshold and concentration data, indicate that the following compounds are important contributors to fresh pineapple aroma 2,5-dimethyl-4-hydroxy-3(2H)-furanone, methyl 2-methybutanoate, ethyl 2-methylbutanoate, ethyl acetate, ethyl hexanoate, ethyl butanoate, ethyl 2-methylpropanoate, methyl hexanoate and methyl butanoate. 

Table I lists the compounds identified in a headspace sample of pineapple crowns. The sample was characterized by low levels of very few volatiles. The Ce compounds, hexanal, (Z)-3-hexenal, (E)-2-hexenal and (Z)-3-hexenol were probably produced enzymatically in response to tissue damage from cutting (12). Hydrocarbons identified include styrene, and the monoterpenes, a- and p-pinene.

Figure 2. Capillary gas chromatogram of blended pineapple pulp volatiles obtained by dynamic headspace sampling. Temperature programmed from SOX (4 min isothermal) to 180X at 2X/min on a 60m X 0.32 mm i.d. DB-WAX column. The peak numbers correspond to the numbers in Table II.

Constituents identRied in the intact ripe pineapple headspace sample are listed in Table V. Figure 3 shows a GC/FID chromatogram of pineapple headspace. The ester fraction comprises about 81% of the total area. QuantRatively, the major constituents were methyl... 

Table II. Volatile Constituents of Pineapple - Blended Pulp (Headspace)...

The vacuum SDE method confirmed the presence of nearly all of the constituents identified using dynamic headspace sampling and revealed many additional compounds. The method was more effective in extracting the less volatile const rtuents such as long chain esters. In contrast to the previous runs this sample was chromatographed on a nonpolar DB-1 column. The constituents identified in the pulp sample prepared by vacuum SDE are listed in Table VI. The %area values should be considered as only approximate since known pineapple constituents such as ethyl acetate, methyl propanoate, methyl 2-methylpropanoate, ethyl propanoate, ethanol, propyl acetate, and ethyl 2-methylpropanoate co-elute with the solvent peaks and hence could not be included in the quantitation. 

Flavors are widely used in pharmaceutical solutions to mask drug bitterness. Zhu s group [48] has used an MOS electronic nose to perform headspace analysis of these formulations. The method was able to qualitatively distinguish six common flavors (raspberry, red berry, strawberry, pineapple, orange, and cherry) in placebo mixtures. The instrument was also able to identify unknown flavors. It was also indicated that the instrument could be used to identify different flavor raw materials. Moreover, the electronic nose was used for quantitative analysis of flavors in an oral solution. Data processing and identification were done by PCA, discriminant factorial analysis (DFA), and partial least squares. 

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