Título:	Flavour changes from raw to concentrated pineaple juice.
Autoria:	FACUNDO, H. V. de V. GARRUTI, D. dos S. MAIA, G. A. SOUZA NETO, M. A. de
Afiliação:	Heliofábia Virginia de Vasconcelos Facundo, UFC; Deborah dos Santos Garruti, CNPAT; Manoel Alves Souza Neto, CNPAT.
Ano de publicação:	2008
Referência:	In: WEURMAN FLAVOUR RESEARCH SYMPOSIUM, 12., 2008, Interlaken. Resumos... Interlaken: Swiss Federal Institute of Technology Zurich, 2008.
Páginas:	p.181-182
Conteúdo:	Pineapple is a tropical fruit with an exceptional juiciness and a vibrant tropical flavour that balances the swcet and acid tastes. Toe sensory quality of fruit juices undergoes changes during processing especially if it involves thennal treatrnent ( 1, 2). ln this study, the volatiles of pineapple juice produced in a tropical juices industry in Brazil were idcntified by GC-MS and their odour importance, for the first lime, assessed by Osme time-intensity GC-O method. Samples of pineapple juice were collected at different stages of processing: extraction, fmishing, centrifugation and conccntration. Volatiles were isolated by a dynamic headspace technique (3) and analysed by GC-MS. luice samples from the extraction stcp were submitted to Osmc (4) in order to determine the lc:ey-odour compounds that would be monitored during processing. Samples from each processing step wcre also submitted to dcscriptive sensory analysis by a panei of eight trained judges. ln total, 54 compounds were detected by FID and 45 were identified by mass spectrometry and rctcntion indices, most of them cstcrs, followed by alcobols, aldehydcs, lc:etones, acids, hydrocarbon and tcrpcnc. Thc aromagrarn rcvealed 64 odorifcrous pealc:s, but only 46 werc considcred of major importance for the charactcristic pineapple juice aroma. Most volatilcs decreased during processing, some of them being lc:cy-odour compounds, described as pineapple, e.g. ethyl propanoatc, 2-mcthyl-1-butanol, methyl 2-methylbutanoate. ln the other hand, some compounds increased with proccssing, as 3-methyl-1-butanol, described as unpleasant, plastic; ethyl butanoatc, described as grcen, pineapple; 2-mcthyl-1-butanol acetate, described as, unpleasant, medicine. Scnsory assessors developcd a vocabulary of 15 aroma and tlavour descriptors: aroma of ripe pincapple fruit, natural pineapple flavour, swcet aroma , sulphurous aroma, fenncnted aroma and flavour, coolc:ed pineapple aroma and flavour, grcen aroma and flavour, artificial aroma and flavour, acidic aroma and swect and acid tastes. Toe samplcs from extraction, finisher and ccntrifugation steps presented similar volatile and flavour profiles, indicating that thcre were no major changes in the juice quality during thesc opcrations. Toe concentrated juicc, however, distinguished from the other samples, showing very poor volatile pro file, with strong coolc:ed frui! aroma and flavour and an intense artificial aroma.
Thesagro:	Ananás Comosus Abacaxi
NAL Thesaurus:	Volatile compounds Olfactometry
Palavras-chave:	Osme
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CNPAT)