Novel Volatiles in Pineapple Fruit and Their Sensory Properties

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

  • Ralf G. Berger
  • Friedrich Drawert
  • Hubert Kollmannsberger
  • Siegfried Nitz
  • Bernhard Schraufstetter

Externe Organisationen

  • Ludwig-Maximilians-Universität München (LMU)
Forschungs-netzwerk anzeigen

Details

OriginalspracheEnglisch
Seiten (von - bis)232-235
Seitenumfang4
FachzeitschriftJournal of Agricultural and Food Chemistry
Jahrgang33
Ausgabenummer2
PublikationsstatusVeröffentlicht - März 1985
Extern publiziertJa

Abstract

Nineteen additional, mainly in trace amounts, occurring volatiles of pineapple fruit—including four nonterpenoid hydrocarbons and a number of carboxylic esters—have been isolated under enzyme inhibition, enriched by liquid-liquid extraction, fractionated on silica gel, and identified by gas chromatography and coupled GC-MS. Among them, 1-(E,Z)-3,5-undecatriene and 1-(E,Z,Z)-3,5,8-undecatetraene may contribute to the typical flavor of pineapple. They combine a fragrant odor with extremely low odor detection thresholds. The corresponding E,E and E,Z,Z isomers are much less odorous (factors of 106 and 104, respectively). Disintegration of the fruit tissue without enzyme inhibition causes a rapid decrease of all undecaenes.

ASJC Scopus Sachgebiete

Zitieren

Novel Volatiles in Pineapple Fruit and Their Sensory Properties. / Berger, Ralf G.; Drawert, Friedrich; Kollmannsberger, Hubert et al.
in: Journal of Agricultural and Food Chemistry, Jahrgang 33, Nr. 2, 03.1985, S. 232-235.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Berger, RG, Drawert, F, Kollmannsberger, H, Nitz, S & Schraufstetter, B 1985, 'Novel Volatiles in Pineapple Fruit and Their Sensory Properties', Journal of Agricultural and Food Chemistry, Jg. 33, Nr. 2, S. 232-235. https://doi.org/10.1021/jf00062a019
Berger, R. G., Drawert, F., Kollmannsberger, H., Nitz, S., & Schraufstetter, B. (1985). Novel Volatiles in Pineapple Fruit and Their Sensory Properties. Journal of Agricultural and Food Chemistry, 33(2), 232-235. https://doi.org/10.1021/jf00062a019
Berger RG, Drawert F, Kollmannsberger H, Nitz S, Schraufstetter B. Novel Volatiles in Pineapple Fruit and Their Sensory Properties. Journal of Agricultural and Food Chemistry. 1985 Mär;33(2):232-235. doi: 10.1021/jf00062a019
Berger, Ralf G. ; Drawert, Friedrich ; Kollmannsberger, Hubert et al. / Novel Volatiles in Pineapple Fruit and Their Sensory Properties. in: Journal of Agricultural and Food Chemistry. 1985 ; Jahrgang 33, Nr. 2. S. 232-235.
Download
@article{3bbf7fb9e23b4802a5f6bc07f2e5bea6,
title = "Novel Volatiles in Pineapple Fruit and Their Sensory Properties",
abstract = "Nineteen additional, mainly in trace amounts, occurring volatiles of pineapple fruit—including four nonterpenoid hydrocarbons and a number of carboxylic esters—have been isolated under enzyme inhibition, enriched by liquid-liquid extraction, fractionated on silica gel, and identified by gas chromatography and coupled GC-MS. Among them, 1-(E,Z)-3,5-undecatriene and 1-(E,Z,Z)-3,5,8-undecatetraene may contribute to the typical flavor of pineapple. They combine a fragrant odor with extremely low odor detection thresholds. The corresponding E,E and E,Z,Z isomers are much less odorous (factors of 106 and 104, respectively). Disintegration of the fruit tissue without enzyme inhibition causes a rapid decrease of all undecaenes.",
author = "Berger, {Ralf G.} and Friedrich Drawert and Hubert Kollmannsberger and Siegfried Nitz and Bernhard Schraufstetter",
year = "1985",
month = mar,
doi = "10.1021/jf00062a019",
language = "English",
volume = "33",
pages = "232--235",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "2",

}

Download

TY - JOUR

T1 - Novel Volatiles in Pineapple Fruit and Their Sensory Properties

AU - Berger, Ralf G.

AU - Drawert, Friedrich

AU - Kollmannsberger, Hubert

AU - Nitz, Siegfried

AU - Schraufstetter, Bernhard

PY - 1985/3

Y1 - 1985/3

N2 - Nineteen additional, mainly in trace amounts, occurring volatiles of pineapple fruit—including four nonterpenoid hydrocarbons and a number of carboxylic esters—have been isolated under enzyme inhibition, enriched by liquid-liquid extraction, fractionated on silica gel, and identified by gas chromatography and coupled GC-MS. Among them, 1-(E,Z)-3,5-undecatriene and 1-(E,Z,Z)-3,5,8-undecatetraene may contribute to the typical flavor of pineapple. They combine a fragrant odor with extremely low odor detection thresholds. The corresponding E,E and E,Z,Z isomers are much less odorous (factors of 106 and 104, respectively). Disintegration of the fruit tissue without enzyme inhibition causes a rapid decrease of all undecaenes.

AB - Nineteen additional, mainly in trace amounts, occurring volatiles of pineapple fruit—including four nonterpenoid hydrocarbons and a number of carboxylic esters—have been isolated under enzyme inhibition, enriched by liquid-liquid extraction, fractionated on silica gel, and identified by gas chromatography and coupled GC-MS. Among them, 1-(E,Z)-3,5-undecatriene and 1-(E,Z,Z)-3,5,8-undecatetraene may contribute to the typical flavor of pineapple. They combine a fragrant odor with extremely low odor detection thresholds. The corresponding E,E and E,Z,Z isomers are much less odorous (factors of 106 and 104, respectively). Disintegration of the fruit tissue without enzyme inhibition causes a rapid decrease of all undecaenes.

UR - http://www.scopus.com/inward/record.url?scp=0000939890&partnerID=8YFLogxK

U2 - 10.1021/jf00062a019

DO - 10.1021/jf00062a019

M3 - Article

AN - SCOPUS:0000939890

VL - 33

SP - 232

EP - 235

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 2

ER -