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methyl butanoate/ananas comosus
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Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).
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The effects of modified atmosphere packaging on volatile compound content and physicochemical and antioxidant attributes of Gold cultivar fresh-cut pineapples were assessed throughout storage at 5 degrees C. Fresh-cut pineapple pieces were packed under LO (low oxygen, 12% O(2), 1% CO(2)), AIR (20.9%
Aroma profile and volatiles odor activity along gold cultivar pineapple flesh.
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Physicochemical attributes, aroma profile, and odor contribution of pineapple flesh were studied for the top, middle, and bottom cross-sections cut along the central axis of Gold cultivar pineapple. Relationships between volatile and nonvolatile compounds were also studied. Aroma profile
Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control.
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Authenticity assessment of flavoured strawberry foods was performed using headspace-solid phase microextraction (HS-SPME) coupled to gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). An authenticity range was achieved, investigating on the carbon isotope ratio of numerous
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