ScholarLens Back to search
2007•Shipin yanjiu yu kaifaRequires access

ANALYSIS OF AROMA COMPONENTS OF PINEAPPLE FRUIT BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY

Lifeng Liu

Open publisher page 0 citations

Abstract

The aroma components of pineapple fruit were extracted by simultaneous distillation and extraction equipment (SDE).These aroma components were isolated and identified by capillary GC-MS method,and 44 compounds were identified,amounting to total massfraction of 90.06 %.The relative contents of constitutes were determined by area normalizing method.The main flavor compounds were:6-octadecenoic acid(21.49 %),nhexadecanoic acid(16.99 %),3-(methylthio)propanoic acid methyl ester(5.75 %),octadecanoic acid,ethyl ester(5.44 %),octadecanoic acid(5.00 %),octanoic acid,methyl ester(3.72 %),hexanoic acid,methyl ester(3.19 %),hexanoic acid,5-(acetyloxy)-,ethyl ester(1.53 %),furfural(1.5 %)etc.

About this research paper

What this paper is about

The aroma components of pineapple fruit were extracted by simultaneous distillation and extraction equipment (SDE).These aroma components were isolated and identified by capillary GC-MS method,and 44 compounds were identified,amounting to total massfraction of 90.06 %.The relative contents of constitutes were determined by area normalizing method.The main flavor compounds were:6-octadecenoic acid(21.49 %),nhexadecanoic acid(16.99 %),3-(methylthio)propanoic acid methyl ester(5.75 %),octadecanoic acid,ethyl ester(5.44 %),octadecanoic acid(5.00 %),octanoic acid,methyl ester(3.72 %),hexanoic acid,methyl ester(3.19 %),hexanoic acid,5-(acetyloxy)-,ethyl ester(1.53 %),furfural(1.5 %)etc.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The aroma components of pineapple fruit were extracted by simultaneous distillation and extraction equipment (SDE).These aroma components were isolated and identified by capillary GC-MS method,and 44 compounds were identified,amounting to total massfraction of 90.06 %.The relative contents of constitutes were determined by area normalizing method.The main flavor compounds were:6-octadecenoic acid(21.49 %),nhexadecanoic acid(16.99 %),3-(methylthio)propanoic acid methyl ester(5.75 %),octadecanoic acid,ethyl ester(5.44 %),octadecanoic acid(5.00 %),octanoic acid,methyl ester(3.72 %),hexanoic acid,methyl ester(3.19 %),hexanoic acid,5-(acetyloxy)-,ethyl ester(1.53 %),furfural(1.5 %)etc.

Key concepts: Hexanoic acid, Aroma, Chemistry, Chromatography, Propanoic acid, Mass spectrometry, Flavor, Gas chromatography–mass spectrometry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
ANALYSIS OF AROMA COMPONENTS OF PINEAPPLE FRUIT BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY — Research Paper | ScholarLens