Pineapple juice

Masina, M. R. Nkosi, P. A. Rasmussen, P. W. et al. Determination of Metal Ions in Pineapple Juice and Effluent of a Emit Canning Industry, /. Chem. Educ. 1989, 66, 342-343. 

Pineapple juice has been available commercially since 1932, but the production and sale of other tropical fmit juices has more recently received significant attention in Europe and, especially, in North America (24). Many tropical fmit juices are too pulpy or have harsh or exotic flavors which make 100% juice products unacceptable to most U.S. consumers. They are more acceptable as nectars containing 25—50% juice or as blended fmit drinks where their strong flavors are diluted or modified. 

Ananas, /. pineapple. ather, m., essenz, /. pineapple essence (ethyl butyrate). fmcht, /. pineapple (the fruit). ol, n. banana oil (amyl acetate). saft, m. pineapple juice, anaphylaktisch, a. anaphylactic. 

In medium saucepan, simmer the pineapple juice with the chopped lemongrass for 15 minutes let cool. Strain into a jar and chill. Spear the pineapple wedges with the halved lemongrass stalks. 

To a pitcher with ice, add pineapple juice, vodka and lime juice. Mix and strain into 4 chilled martini glasses. Add the pineapple-wedge garnish. 

Uncoated cans Orange juice Pineapple juice... 

An atomic absorption method was published by AOAC Int. (2000) for determination of the anti-foaming agent polydimethylsiloxane in pineapple juice, that is based on extraction with 4-methyl-2-pentanone and aspiration into a nitrous oxide/acetylene flame. A silicone lamp was used for detection. 

In the case of pineapples, the 12 odorants listed in Table 16.7 were dissolved in water in concentrations equal to those determined in the fruit [50]. Then the odour profile of this aroma model was evaluated by a sensory panel in comparison to fresh pineapple juice. The result was a high agreement in the two odour profiles. Fresh, fruity and pineapple-like odour notes scored almost the same intensities in the model as in the juice. Only the sweet aroma note was more intense in the model than in the original sample [50]. In further experiments, the contributions of the six odorants showing the highest OAV (Table 16.7) were evaluated by means of omission tests [9]. The results presented in Table 16.8 show that the omission of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, ethyl 2-methylbutanoate or ethyl 2-methylpropanoate changed the odour so clearly that more than half of the assessors were able to perceive an odour difference between the reduced and the complete aroma model. Therefore, it was concluded that these compounds are the character-impact odorants of fresh pineapple juice. 

Orange juice 1 ml stock solution A, 0.8 ml stock solution B, 5 ml stock solution C. Pineapple juice 1 ml stock solution A, 0.8 ml stock solution B, 3 ml stock solution C. 

When reviewing the fruit data, we see several distinctive trends. First, the juice of a fruit generally has fewer contaminants than the parent fruit (e.g., orange juice versus oranges). The only exception seems to be for pineapples versus pineapple juice. In other words, the... 

The vitamin A content of orange juice as given by Adams (35) is about 200 International units of provitamin A in 100 g. In more recent studies (Table II) (49), orange juice was found to have the least amount of provitamin A whereas Murcott (a reputed tangor) had the highest of the seven cultivar studies. The lowest found was in the Hamlin orange with 80 International units/6 oz of juice. The highest was Murcott with 3195 International units/6 oz of juice. All samples were taken from mature fruit except Valencia. When mature, Valencia juice normally contains more provitamin A than Hamlin or Pineapple juice. 

M. Camara, C. Diez, E. Torija, Chemical characterization of pineapple juices and nectars. Principal components analysis, Food Chem., 54 (1995), 98-100. 

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