Document Type

Article

Publication Date

12-1-2012

Abstract

The volatile compounds of raw and fresh-cut pineapple (Ananas comosus [L.] Merr.) heated at 150, 175, 200 and 225C were determined and compared. The major volatiles in raw pineapple were ethyl acetate, ethyl hexanoate, ethyl 3-(methylthio)-propionate, methyl hexanoate, methyl 3-(methylthio)-propionate, 2-methyl methylbutyrate and 2-methyl ethylbutyrate. They decreased dramatically in heated pineapples. Furfural and dihydro-4-methyl-2(3H)-furanone were the two thermo-generating volatiles after the fresh-cut pineapple was heated at 150C. Furfural replaced ethyl acetate as the dominant volatile in the pineapple after heated at 200C. 2-methyl butanal, 3-methyl butanal and 3-(methylthio)-propanal were found in the pineapple heated at 175C, while 5-methyl furfural, 2-furanmethanol and 2-methyl-2-butenedioic acid were induced at 200C. Also, 5-methyl furfural increased to the second major volatile following furfural in the pineapple heated at 225C. The reducing sugars and ascorbic acid in pineapple may contribute to the generation of the furan derivatives at high temperature. Practical Applications: The results of this study provide valuable information for understanding the aroma change and its associated volatile compounds of pineapple at different baking temperatures. It would be helpful in developing and processing various baked foods with varying pineapple aromas. © 2012 Wiley Periodicals, Inc.

Publication Source (Journal or Book title)

Journal of Food Processing and Preservation

First Page

567

Last Page

573

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