VOLATILE CONSTITUENTS OF GREEN AND RIPENED PINEAPPLE (ANANAS-COMOSUS [L] MERR)

被引：87

作者：

UMANO, K

HAGI, Y

NAKAHARA, K

SHOJI, A

SHIBAMOTO, T

机构：

[1] UNIV CALIF DAVIS,DEPT ENVIRONM TOXICOL,DAVIS,CA 95616

[2] TAKATA KORYO CO LTD,AMAGASAKI,HYOGO 661,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 04期

关键词：

D O I：

10.1021/jf00016a014

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Volatile constituents of green and ripened pineapples were isolated and identified by gas chromatography and gas chromatography/mass spectrometry. The numbers of volatiles found were 144 and 127 in green and ripened pineapples, respectively. Among a total of 157 constituents identified, 50 were identified for the first time from pineapple. Esters constituted over 80% of total volatiles from both green and ripened pineapples. The major volatile constituents in green pineapples were ethyl acetate and ethyl 3-(methylthio)propanoate. In ripened pineapples, ethyl acetate and butane-2,3-diol diacetate were the main constituents. Diastereoisomers of butane-2,3-diol diacetate were satisfactorily separated by a gas chromatographic chiral column.

引用

页码：599 / 603

页数：5