Pineapple flavor

Though pineapple flavor has been extensively studied relatively little work has been done on the odor properties and significance of the various constituents ( , ) This study investigates the odor contribution of various constituents. The volatiles from three parts of fresh pineapple, the crown, pulp and intact fmit were examined. 

A large number of 2-alkyl-3-methoxypyrazines has been isolated from raw vegetables (59, 60, 64, 65, 69, 80, 1099), bell peppers (60,61) and gambanum oil (49). 2-Isobutyl-3-methoxypyrazine is already finding commercial use as a flavoring material (368) and 2-ethoxy-3-methylpyrazine may be used for pineapple flavor (981). The odor characteristics (367, 368, 976, 977) and structure (977) of some alkoxy alkylpyrazines have been examined. 3-Guanidino-6-hydroxymethyl-l-methyl-2-oxo-l,2-dihydropyrazine has been isolated from seeds of Stizolobium hassjoo and on mild alkaline hydrolysis gave 3-hydroxy-6-hydroxymethyl-l -methyl-2-oxo-l, 2-dihydropyrazine (1060). 

Treatment of patients with reduced salivary flow should include the following (1) drug and dosage changes by the patient s physician in consultation with the patient s dentist (2) use of artificial saliva in a spray form (3) use of mouth moisturizers and lip balms (4) use of sugarless hard candy (5) frequent sipping of water (6) use of decaffeinated products (7) use of pilocarpine (Salagen) 3-5 x daily and (8) inclusion of citrus and pineapple flavors in the diet. 

Aehnelt2 reports that decolorization should be conducted by allowing the carbon to remain in contact with the juice for at least 24 hours. To some extent, the required time depends on the type of juice, less time being needed for apple juice than for cherry juice. The decolorization of cherry juice must not be carried too far since the amount of carbon required to do this would impair the flavor. In France, dark grape juice is partially decolorized by treatment with activated carbon at 20° C for 24 hours or longer. Similar treatment is employed to remove unpleasant tastes due to undesired false fermentation or other contamination. Off-flavors are removed successfully from pineapple juice without impairing the characteristic pineapple flavor. 

Pear flavor Ethyl and methyl (2 ,4Z)-2,4-deca-dienoates (see fruit esters) are the characteristic impact compound of Williams Christ pears. Other fruit esters in B. ate butyl and hexyl acetate, ethyl butanoate and ethyl (-r)-2-methylbutanoate Pineapple flavor Numerous fniit esters, including ethyl 2-methylbutanoate and hexanoate, as well as some 4- and 5- alkanolides are responsible for the general fruity character. Key components include Fura-neol , mesifuran (see Furaneol ) and some sulfur-substituted esters, especially methyl 3-(methylthio)propa-noate (CjH.oOzS, Mr 134.19, CAS [13532-18-8]) and ethyl 3-(methylthio)pmpanoate (C6H12O2S, Mr 148.22, CAS [13327-56-5]). Both substances resemble pineapple at very high dilutions. Remarkable is the occurrence of 1,3,5-undecatriene (see galbanum oil) in fresh pineapple. 

Methylthio)propanoates see fruit flavors (pineapple flavor). 

In terms of CO2 as a reaction medium, a novel one-step process involving supercritical CO2 and enzymahc hydrolysis of cellulose has been shown to produce a 100% glucose yield [47]. However, to maintain the high pressure and temperature (160 bar and 50 °C) means the technology may have limited viability for industrial production, but it is an ideal technology for specialty products and possibly for other applications. For example, butyl butyrate can be synthesized via enzymatic esterification and transesterification using a lipase, Novozym 435, under supercritical CO2 conditions. Butyl butyrate is a component of pineapple flavor used by... 

A single compound is rarely used in good-quality imitation flavoring agents. A formula for an imitation pineapple flavor that might fool an expert is listed in Table 2. The formula includes 10 esters and carboxylic acids that can easily be synthesized in the laboratory. The remaining seven oils are isolated from natural sources. 

The infrared absorption spectrum of a molecule of even moderate size can have a rather complicated appearance. Figure 9.25 shows the infrared (IR) spectrum of ethyl butyrate, a compound present in pineapple flavor. The complicated appearance of the IR spectrum is actually an advantage. Two different compounds are unlikely to have exactly the same IR spectrum. Therefore, the IR spectrum can act as a compound s fingerprint. ... 

The simplest and surest application of GC-MS methodology is to search for nonnatural compounds in a flavor. For example, ethyl vanillin, allyl caproate, and ethyl maltol do not exist in nature so their presence in a flavoring (e.g., ethyl vanillin in a vanilla flavor, allyl caproate in a pineapple flavor, and ethyl maltol in a sweet... 

The tropical category is one of the most important areas for new discoveries of key impact flavor compounds. Analyses of passion fruit and durian flavors have produced identifications of many potent sulfur aroma compounds (18). Among these is fropathiane, 2-methyl-4-propyl-l,3-oxathiane, which has an odor threshold of 3 ppb (15). For pineapple, 2-propenyl hexanoate (allyl caproate) exhibits a typical pineapple character (11) however, Furaneol, ethyl 3-methyl-thiopropionate, and ethyl-2-methylbutyrate are important supporting character impact compounds (31). The latter ester contributes the background apple note to pineapple flavor. Another character impact compound, allyl 3-cyclohexyl-... 

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