Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: II. Multivariate statistical profiling of pineapple aroma compounds based on comprehensive two-dimensional gas chromatography-mass spectrometry
Tóm tắt
Từ khóa
Tài liệu tham khảo
Kebede BT, Grauwet T, Palmers S, Vervoort L, Carle R, Hendrickx M, van Loey A (2014) Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots. Food Chem 153:340–352
Schmarr H-G, Bernhardt J, Fischer U, Stephan A, Müller P, Durner D (2010) Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines. Anal Chim Acta 672(1–2):114–123
Vaz-Freire LT, da Silva MDRG, Freitas AMC (2009) Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in olive oils produced by two different techniques in Portuguese olive varieties Galega Vulgar, Cobrançosa e Carrasquenha. Anal Chim Acta 633(2):263–270
Robinson AL, Boss PK, Heymann H, Solomon PS, Trengove RD (2011) Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. J Chromatogr A 1218(3):504–517
Steingass CB, Grauwet T, Carle R (2014) Influence of harvest maturity and fruit logistics on pineapple (Ananas comosus [L.] Merr.) volatiles assessed by headspace solid phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC/MS). Food Chem 150:382–391
Schmarr H-G, Bernhardt J (2010) Profiling analysis of volatile compounds from fruits using comprehensive two-dimensional gas chromatography and image processing techniques. J Chromatogr A 1217(4):565–574
Dall’Asta C, Cirlini M, Morini E, Galaverna G (2011) Brand-dependent volatile fingerprinting of Italian wines from Valpolicella. J Chromatogr A 1218(42):7557–7565
Wold S, Sjöström M, Eriksson L (2001) PLS-regression: a basic tool of chemometrics. Chemometr Intell Lab Syst 58(2):109–130
Vervoort L, Grauwet T, Kebede BT, van der Plancken I, Timmermans R, Hendrickx M, van Loey A (2012) Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation. Food Chem 134(4):2303–2312
Gröger T, Welthagen W, Mitschke S, Schäffer M, Zimmermann R (2008) Application of comprehensive two-dimensional gas chromatography mass spectrometry and different types of data analysis for the investigation of cigarette particulate matter. J Sep Sci 31(19):3366–3374
Pereira AC, Reis MS, Saraiva PM, Marques JC (2010) Analysis and assessment of Madeira wine ageing over an extended time period through GC-MS and chemometric analysis. Anal Chim Acta 660(1–2):8–21
Purcaro G, Cordero C, Liberto E, Bicchi C, Conte LS (2014) Toward a definition of blueprint of virgin olive oil by comprehensive two-dimensional gas chromatography. J Chromatogr A 1334:101–111
Berrueta LA, Alonso-Salces RM, Héberger K (2007) Supervised pattern recognition in food analysis. J Chromatogr A 1158(1–2):196–214
Umano K, Hagi Y, Nakahara K, Shoji A, Shibamoto T (1992) Volatile constituents of green and ripened pineapple (Ananas comosus [L.] Merr.). J Agric Food Chem 40(4):599–603
Elss S, Preston C, Hertzig C, Richling E, Schreier P (2003) Über das Aromaprofil der Ananas (Ananas comosus [L.] Merr.). Eine Nachernte-Studie. Flüssiges Obst 70:734–737
Steingass CB, Carle R, Schmarr H-G (2015) Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit I. Characterization of pineapple aroma compounds by comprehensive two-dimensional gas chromatography-mass spectrometry. Anal Bioanal Chem. doi: 10.1007/s00216-015-8474-z
Montero-Calderón M, Rojas-Graü MA, Martín-Belloso O (2010) Pineapple (Ananas comosus [L.] Merril) flavor. In: Hui YH (ed) Handbook of fruit and vegetable flavors. Wiley, Hoboken, pp 391–414
Nijssen LM, Visscher CA, Maarse H, Willemsens LC, Boelens MH (1996) Volatile compounds in food. Qualitative and quantitative data, 7th edn. TNO Nutrition and Food Research Institute, Zeist
Werkhoff P, Güntert M, Krammer G, Sommer H, Kaulen J (1998) Vacuum headspace method in aroma research: flavor chemistry of yellow passion fruits. J Agric Food Chem 46(3):1076–1093
Ganss S, Kirsch F, Winterhalter P, Fischer U, Schmarr H-G (2011) Aroma changes due to second fermentation and glycosylated precursors in Chardonnay and Riesling sparkling wines. J Agric Food Chem 59(6):2524–2533
Berger RG, Drawert F, Kollmannsberger H, Nitz S, Schraufstetter B (1985) Novel volatiles in pineapple fruit and their sensory properties. J Agric Food Chem 33(2):232–235
Holland D, Larkov O, Bar-Ya’akov I, Bar E, Zax A, Brandeis E, Ravid U, Lewinsohn E (2005) Developmental and varietal differences in volatile ester formation and acetyl-CoA: alcohol acetyl transferase activities in apple (Malus domestica Borkh.) fruit. J Agric Food Chem 53(18):7198–7203
Gerbling H, Gerhardt B (1988) Oxidative decarboxylation of branched-chain 2-oxo fatty acids by higher plant peroxisomes. Plant Physiol 88(1):13–15
Matich A, Rowan D (2007) Pathway analysis of branched-chain ester biosynthesis in apple using deuterium labeling and enantioselective gas chromatography-mass spectrometry. J Agric Food Chem 55(7):2727–2735
Gonda I, Bar E, Portnoy V, Lev S, Burger J, Schaffer AA, Tadmor Y, Gepstein S, Giovannoni JJ, Katzir N, Lewinsohn E (2010) Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit. J Exp Bot 61(4):1111–1123
Tressl R, Engel KH, Albrecht W, Abdullah HB (1985) Analysis of chiral aroma components in trace amounts. In: Bills DD, Mussinan CJ (eds) Characterization and measurement of flavor compounds, vol 289, ACS symposium series. American Chemical Society, Washington, pp 54–60
Tressl R, Albrecht W (1986) Biogenesis of aroma compounds through acyl pathways. In: Parliment T, Croteau R (eds) Biogeneration of aromas, vol 317, ACS symposium series. American Chemical Society, Washington, pp 114–133
Salunkhe DK, Do JY, Maga JA (1976) Biogenesis of aroma constituents of fruits and vegetables. Crit Rev Food Sci Nutr 8(2):161–190
Takeoka GR, Buttery RG, Teranishi R, Flath RA, Güntert M (1991) Identification of additional pineapple volatiles. J Agric Food Chem 39(10):1848–1851
Tressl R, Heidlas J, Albrecht W, Engel K (1988) Biogenesis of chiral hydroxyacid esters. In: Schreier P (ed) Bioflavour ’87—analysis, biotechnology, biochemistry. Proceedings on the International Conference Würzburg, Federal Republic of Germany, September 29–30, 1987. Walter de Gruyter, Berlin, 221–236
Engel K, Heidlas J, Albrecht W, Tressl R (1989) Biosynthesis of chiral flavor and aroma compounds in plants and microorganisms. In: Teranishi R, Buttery RG, Shahidi F (eds) Flavor chemistry—trends and developments, vol 388, ACS symposium series. American Chemical Society, Washington, pp 8–22
Steingass CB, Langen J, Carle R, Schmarr H-G (2015) Authentication of pineapple (Ananas comosus [L.] Merr.) fruit maturity stages by quantitative analysis of γ- and δ-lactones using headspace solid-phase microextraction and chirospecific gas chromatography-selected ion monitoring mass spectrometry (HS-SPME-GC-MS-SIM). Food Chem 168:496–503
Teai T, Claude-Lafontaine A, Schippa C, Cozzolino F (2001) Volatile compounds in fresh pulp of pineapple (Ananas comosus [L.] Merr.) from French Polynesia. J Essent Oil Res 13(5):314–318
Gortner WA, Singleton VL (1965) Chemical and physical development of the pineapple fruit III. Nitrogenous and enzyme constituents. J Food Sci 30(1):24–29
Defilippi BG, Manríquez D, Luengwilai K, González-Agüero M (2009) Chapter 1 aroma volatiles: biosynthesis and mechanisms of modulation during fruit ripening. In: Kader J, Delseny M (eds) Advances in botanical research, vol 50. Academic, San Diego, pp 1–37