Journal
FOOD CHEMISTRY
Volume 150, Issue -, Pages 382-391Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.10.092
Keywords
Multivariate data analysis; PLS; PLS-DA; Ripening; Volatile compounds; Post-harvest amino acid catabolism
Funding
- Landesgraduiertenforderung Baden-Wurttemberg
- Research Foundation Flanders (FWO)
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Profiling of volatiles from pineapple fruits was performed at four ripening stages using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS). In total, 142 volatiles were detected, of which 132 were identified. Multivariate data analysis was carried out to assess the effect of post-harvest storage on volatiles composition of green-ripe sea-freighted pineapple in comparison to air-freighted fruits harvested at full maturity. The latter fruits were characterised by volatiles described as potent odorants in pineapples, such as delta-octalactone, gamma-lactones, 1-(E,Z)-3,5-undecatriene and 1,3,5,8-undecatetraene, as well as various methyl esters. In contrast, post-harvest storage of green-ripe sea-freighted fruits resulted in an increased formation of ethyl esters, acetates, acetoxy esters and alcohols, thus allowing the authentication of sea- and air-freighted pineapples, respectively. Particularly, compounds presumably derived from methyl-branched amino acid catabolism were identified in the fruits at later post-harvest stages. In addition, physicochemical traits were determined to characterise the fruit maturity stages. (C) 2013 Elsevier Ltd. All rights reserved.
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