Details
| Original language | English |
|---|---|
| Pages (from-to) | 232-235 |
| Number of pages | 4 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 33 |
| Issue number | 2 |
| Publication status | Published - Mar 1985 |
| Externally published | Yes |
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 subject areas
Cite this
- Standard
- Harvard
- Apa
- Vancouver
- BibTeX
- RIS
In: Journal of Agricultural and Food Chemistry, Vol. 33, No. 2, 03.1985, p. 232-235.
Research output: Contribution to journal › Article › Research › peer review
}
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 -