Pineapple odor

Another group of compounds that have been related to the aroma of heated foods is the furanones. Teranishi (1971) summarized the findings on several of the furanones (see Figure 7-23). The 4-hydroxy-2,5-dimethyl-3-dihydrofuranone (1) has a caramel or burnt pineapple odor. The 4-hydroxy-5-methyl-3-dihydrofuranone (2) has a roasted chicory root odor. Both compounds may contribute to beef broth flavor. The 2,5-dimethyl-3-dihydrofuranone (3) has the odor of freshly baked bread. Isomaltol (4) and maltol (5) are products of the caramelization and pyrolysis of carbohydrates. 

Properties Colorless liquid pineapple odor. D 0.865-0.869 (25C), fp -48C, bp 207-209C. Soluble in alcohol and ether insoluble in water and glycerol. Combustible. 

Colorless, clear, very mobile liquid pleasant, pineapple odor, d17 0,878. bp 207-209. Insol in water misc with ale, ether. LDW orally in rats 25,960 mg/kg, P. M. Jenner et al. Food Cosmet. Toxicol. 2, 327 (1964). 

AI3-33618 EINECS 254-384-1 Ethyl 2-methylpentanoate Ethyl 2-methyivalerate Ethyl a-methylvalerate FEMA No. 3488 Pentanoic acid, 2-methyl-, ethyl ester. Oil with a natural, fruity, pineapple odor. Used in specialty perfumes and fruit flavorings. Oil bpi5 = 60" d n 0.861-0.865. Quest Inti. 

Green has isolated from Cucumis utilissimtis a proteol)dic enzyme which reacts eq>edally in the presence of weak alkali, also well in a neutral medium and hardly at all in an acid reaction. It forms albumoses, peptones, leucin, and otha amino products. The fruits of cucumis, which have a pineapple odor, are juicy. By squeezing the pulp one gets a slightly active liquid, but the residue is stiU very rich in protease, which can easily be extracted by means of a 3 per cent solution of NaCl. 

Properties Colorless liq.. fmity apricot-pineapple odor sol. in alcohol, most fixed oils insol. in glycerin, propylene glycol, water < > 160 C m.w. 144.21 dens. 0.869-0.873 vapor pressure 1.5 mm Hg (20 C) b.p. 156 C flash pt. 106 F ref. index 1.405-1.409 Toxicology LD50 (oral, rat) >14 g/kg, (skin, rabbit) > 14 g/kg TSCA listed Precaution Flamm. fire hazard... 

Properties Colorless liq. pineapple odor misc. in alcohol, chloroform, ether insol. in glycerin, water m.w. 196.32 dens. 0.945-0.950 b.p. 91 C flash pt. 212 F ref. index 1.457-1.463 Toxicology LD50 (oral, rat) 585 mg/kg, (oral, guinea pig) 380 mg/kg poison by ingestion TSCA listed... 

Empirical C10H18O2 Formula CH3(CH2)sCOOCH2CHCH2 Properties Colorless to pale yel. liq., fruity sweet pineapple odor insol. in water m.w. 170.28 dens. 0.880 b.p. 210 C flash pt. 154 F ref. index 1.426 Toxicology LD50 (oral, rat) 500 mg/kg, (skin, rabbit) 810 mg/kg mod. toxic by ingestion, skin contact human skin irritant TSCA listed Precaution Combustible liq. 

Synonyms Allyl pelargonate 2-Propenyl nonanoate Empiricai C12H22O2 Formuia C3HsOOC(CH2)7CH3 Properties Mobile liq., pineapple odor m.w. 

Properties Colorless oily liq. pineapple odor misc. with alcohol, ether pract. insol. in water m.w. 

Classification Ester Empirical CsHi602 Formula CH3CH2CH2COO(CH2)3CH3 Properties Colorless liq., pineapple odor misc. with alcohol, ether, veg. oils si. sol. in propylene glycol, water m.w. 144.24 dens. 0.67-0.871 vapor pressure 1.81 mm Hg b.p. 166 C flash pt. 53 C ref. index 1.405... 

CAS 105-54-4 EINECS/ELINCS 203-306-4 UN 1180 (DOT) FEMA 2427 Synonyms Butanoic acid, ethyl ester Butyric acid, ethyl ester Butyric ether Ethyl butanoate Ethyl n-butyrate Ciassification Butanoic acid ester Dehnition Obtained by esterification of n-butyric acid with ethyl alcohol in presence of Twitchell s reagent or MgCb Empirical C6H12O2 Formula CH3CH2CH2COOC2H5 Properties Colorless liq., banana-pineapple odor sol. in water, fixed oils, propylene glycol misc. with alcohol, ether insol. in glycerin 121 C m.w. 116.18 dens. 0.874 m.p. -100.8 C b.p. 

Definition Ester of caprylic acid and ethyl alcohol Empirical C10H20O2 Formula CH3(CH2)6COOC2H5 Properties Colorless very mobile liq., pleasant pineapple odor sol. in fixed oils misc. with alcohol, ether si. sol. in propylene glycol insol. in water, glycerin m.w. 172.27 dens. 0.867 (20/4 C) ... 

Properties Colorless liq. fruity pineapple odor sol. in alcohol, fixed oils insol. in water, propylene glycol m.w. 170.25 dens. 0.885 flash pt. 193 F ref. index 1.4380... 

The caramel character is associated with a planar, contiguous C-alkyl-enol carbonyl group (aUcyl-C=C(OH)-C 0) in the molecule [58]. Maltol (Figure 5.6a) was one of the first compounds in this class to be identified in foods. Ethyl maltol (2-ethyl-3-hydroxy-4(4H)-pyranone) also has a caramel odor but is approximately four to six times stronger in flavor strength than maltol. Furaneol (4-hydroxy-2,5-dimethyl-3(2H)furanone, Figure 5.6b) is the trade name of a compound used extensively in the flavor industry and, like maltol and ethyl maltol, is a flavor enhancer for sweet products. Furaneol itself has a burnt pineapple odor. 

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