文献类型： 外文期刊
作者： Zhang, Xiumei 1 ; Shen, Yixiao 1 ; Prinyawiwatkul, Witoon 1 ; Xu, Zhimin 1 ;
作者机构： 1.Louisiana State Univ, Ctr Agr, Dept Food Sci, Baton Rouge, LA 70803 USA
2.Chinese Acad Trop Agr Sci, S Subtrop Crop Res Inst, Minist Agr, Key Lab Trop Fruit Biol, Zhanjiang, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： 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-(mefhylthio)-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-methylfurfural, 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.
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