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Reinhold Carle - One of the best experts on this subject based on the ideXlab platform.
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light induced alterations of pineapple ananas comosus l merr juice volatiles during accelerated ageing and mass spectrometric studies into their precursors
Food Research International, 2017Co-Authors: Christof B. Steingass, Reinhold Carle, Mona Pia Glock, Veronika M LiebAbstract:Abstract Alterations of volatiles during accelerated light-induced ageing of pineapple juice were assessed by HS-SPME-GC–MS in a non-targeted profiling analysis over a 16-week period. Multivariate statistics permitted to reveal substantial chemical markers generally describing the effect of light storage. Volatiles generated comprised phenylpropenes, carbonyls, 2-methylthiophene, toluene, and furfural, while concentrations of methyl and ethyl esters, terpenes, and furanones decreased. In addition, the qualitative composition of phenolic compounds and glycoside-bound volatiles in selected samples was characterized by HPLC-DAD-ESI-MSn as well as HR-ESI-MS. The fresh juice contained unique pineapple metabolites such as S-p-coumaryl, S-coniferyl, S-sinapylglutathione, and structurally related derivatives. Among others, the presence of p-coumaroyl, feruloyl, and caffeoylisocitrate as well as three 4-hydroxy-2,5-dimethyl-3(2H)-furanone glycosides in Pineapples could be substantiated by the HR-ESI-MS experiment. Mass spectrometric assignments of selected metabolites are presented, and putative linkages between volatiles and their precursors are established.
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Assignment of distinctive volatiles, descriptive sensory analysis and consumer preference of differently ripened and post-harvest handled pineapple (Ananas comosus [L.] Merr.) fruits
European Food Research and Technology, 2016Co-Authors: Christof B. Steingass, Carolin Dell, Veronika Lieb, Bastian Mayer-ullmann, Michael Czerny, Reinhold CarleAbstract:Volatiles of differently ripened fresh Pineapples were investigated by a non-targeted profiling analysis comparing fruits harvested at full maturity exported by rapid air freight to Pineapples harvested at an earlier green-ripe stage. The latter fruits were exported by sea freight and analysed upon arrival at their destination and after post-harvest flavour genesis. Volatiles were analysed by headspace solid-phase microextraction, gas chromatography–mass spectrometry and multivariate statistical data analysis. Clear-cut differences in the volatile profiles were found. Fully ripe air-freighted Pineapples were characterised by elevated concentrations of two 1,3,5,8-undecatetraene isomers, methyl 3-methylbutanoate and 4-methoxy-2,5-dimethyl-3(2 H )-furanone, which have been reported as potent contributors to the pineapple flavour. Compared to fully ripened fruits, development of volatiles of sea-freighted Pineapples upon arrival in Europe was rudimentary. Post-harvest storage of sea-freighted Pineapples resulted in a different volatile profile due to the genesis of hydroxylated and acetoxylated methyl esters and hexanal. Subsequent descriptive sensory analysis was performed by trained panellists comparing retronasal odour and taste profiles. Fully ripe fruits were characterised by a pineapple-like note, fruity flavours and a sweet taste. In contrast, most of these attributes were rated at lower intensities when premature green-ripe fruits were tested. At the end of the post-harvest period, sea-freighted Pineapples were characterised by fruity notes accompanied by a musty/corky- and cardboard-like off-flavour. Odour, taste and overall preference were significantly higher rated for air-freighted Pineapples as revealed by an untrained consumer panel.
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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
Analytical and Bioanalytical Chemistry, 2015Co-Authors: Christof Björn Steingass, Reinhold Carle, Manfred Jutzi, Jenny Müller, Hansgeorg SchmarrAbstract:Ripening-dependent changes of pineapple volatiles were studied in a nontargeted profiling analysis. Volatiles were isolated via headspace solid phase microextraction and analyzed by comprehensive 2D gas chromatography and mass spectrometry (HS-SPME-GC×GC-qMS). Profile patterns presented in the contour plots were evaluated applying image processing techniques and subsequent multivariate statistical data analysis. Statistical methods comprised unsupervised hierarchical cluster analysis (HCA) and principal component analysis (PCA) to classify the samples. Supervised partial least squares discriminant analysis (PLS-DA) and partial least squares (PLS) regression were applied to discriminate different ripening stages and describe the development of volatiles during postharvest storage, respectively. Hereby, substantial chemical markers allowing for class separation were revealed. The workflow permitted the rapid distinction between premature green-ripe Pineapples and postharvest-ripened sea-freighted fruits. Volatile profiles of fully ripe air-freighted Pineapples were similar to those of green-ripe fruits postharvest ripened for 6 days after simulated sea freight export, after PCA with only two principal components. However, PCA considering also the third principal component allowed differentiation between air-freighted fruits and the four progressing postharvest maturity stages of sea-freighted Pineapples.
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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
Food Chemistry, 2015Co-Authors: Christof B. Steingass, Reinhold Carle, Johannes Langen, Hansgeorg SchmarrAbstract:Abstract Headspace solid phase microextraction and chirospecific gas chromatography–mass spectrometry in selected ion monitoring mode (HS-SPME–GC–SIM-MS) allowed quantitative determination of δ-lactones (δ-C8, δ-C10) and γ-lactones (γ-C6, γ-C8, γ-C10). A stable isotope dilution assay (SIDA) with d7-γ-decalactone as internal standard was used for quantitative analysis of pineapple lactones that was performed at three progressing post-harvest stages of fully ripe air-freighted and green-ripe sea-freighted fruits, covering the relevant shelf-life of the fruits. Fresh Pineapples harvested at full maturity were characterised by γ-C6 of high enantiomeric purity remaining stable during the whole post-harvest period. In contrast, the enantiomeric purity of γ-C6 significantly decreased during post-harvest storage of sea-freighted Pineapples. The biogenetical background and the potential of chirospecific analysis of lactones for authentication and quality evaluation of fresh pineapple fruits are discussed.
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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 Chemistry, 2014Co-Authors: Christof B. Steingass, Tara Grauwet, Reinhold CarleAbstract:Profiling of volatiles from pineapple fruits was performed at four ripening stages using headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC/MS). In total, 142 volatiles were detected, of which 132 were identified. Multivariate data analysis was carried out to assess the effect of post-harvest storage on volatiles composition of green-ripe sea-freighted pineapple in comparison to air-freighted fruits harvested at full maturity. The latter fruits were characterised by volatiles described as potent odorants in Pineapples, such as δ-octalactone, γ-lactones, 1-(E,Z)-3,5-undecatriene and 1,3,5,8-undecatetraene, as well as various methyl esters. In contrast, post-harvest storage of green-ripe sea-freighted fruits resulted in an increased formation of ethyl esters, acetates, acetoxy esters and alcohols, thus allowing the authentication of sea- and air-freighted Pineapples, respectively. Particularly, compounds presumably derived from methyl-branched amino acid catabolism were identified in the fruits at later post-harvest stages. In addition, physicochemical traits were determined to characterise the fruit maturity stages.
Christof B. Steingass - One of the best experts on this subject based on the ideXlab platform.
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light induced alterations of pineapple ananas comosus l merr juice volatiles during accelerated ageing and mass spectrometric studies into their precursors
Food Research International, 2017Co-Authors: Christof B. Steingass, Reinhold Carle, Mona Pia Glock, Veronika M LiebAbstract:Abstract Alterations of volatiles during accelerated light-induced ageing of pineapple juice were assessed by HS-SPME-GC–MS in a non-targeted profiling analysis over a 16-week period. Multivariate statistics permitted to reveal substantial chemical markers generally describing the effect of light storage. Volatiles generated comprised phenylpropenes, carbonyls, 2-methylthiophene, toluene, and furfural, while concentrations of methyl and ethyl esters, terpenes, and furanones decreased. In addition, the qualitative composition of phenolic compounds and glycoside-bound volatiles in selected samples was characterized by HPLC-DAD-ESI-MSn as well as HR-ESI-MS. The fresh juice contained unique pineapple metabolites such as S-p-coumaryl, S-coniferyl, S-sinapylglutathione, and structurally related derivatives. Among others, the presence of p-coumaroyl, feruloyl, and caffeoylisocitrate as well as three 4-hydroxy-2,5-dimethyl-3(2H)-furanone glycosides in Pineapples could be substantiated by the HR-ESI-MS experiment. Mass spectrometric assignments of selected metabolites are presented, and putative linkages between volatiles and their precursors are established.
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Assignment of distinctive volatiles, descriptive sensory analysis and consumer preference of differently ripened and post-harvest handled pineapple (Ananas comosus [L.] Merr.) fruits
European Food Research and Technology, 2016Co-Authors: Christof B. Steingass, Carolin Dell, Veronika Lieb, Bastian Mayer-ullmann, Michael Czerny, Reinhold CarleAbstract:Volatiles of differently ripened fresh Pineapples were investigated by a non-targeted profiling analysis comparing fruits harvested at full maturity exported by rapid air freight to Pineapples harvested at an earlier green-ripe stage. The latter fruits were exported by sea freight and analysed upon arrival at their destination and after post-harvest flavour genesis. Volatiles were analysed by headspace solid-phase microextraction, gas chromatography–mass spectrometry and multivariate statistical data analysis. Clear-cut differences in the volatile profiles were found. Fully ripe air-freighted Pineapples were characterised by elevated concentrations of two 1,3,5,8-undecatetraene isomers, methyl 3-methylbutanoate and 4-methoxy-2,5-dimethyl-3(2 H )-furanone, which have been reported as potent contributors to the pineapple flavour. Compared to fully ripened fruits, development of volatiles of sea-freighted Pineapples upon arrival in Europe was rudimentary. Post-harvest storage of sea-freighted Pineapples resulted in a different volatile profile due to the genesis of hydroxylated and acetoxylated methyl esters and hexanal. Subsequent descriptive sensory analysis was performed by trained panellists comparing retronasal odour and taste profiles. Fully ripe fruits were characterised by a pineapple-like note, fruity flavours and a sweet taste. In contrast, most of these attributes were rated at lower intensities when premature green-ripe fruits were tested. At the end of the post-harvest period, sea-freighted Pineapples were characterised by fruity notes accompanied by a musty/corky- and cardboard-like off-flavour. Odour, taste and overall preference were significantly higher rated for air-freighted Pineapples as revealed by an untrained consumer panel.
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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
Food Chemistry, 2015Co-Authors: Christof B. Steingass, Reinhold Carle, Johannes Langen, Hansgeorg SchmarrAbstract:Abstract Headspace solid phase microextraction and chirospecific gas chromatography–mass spectrometry in selected ion monitoring mode (HS-SPME–GC–SIM-MS) allowed quantitative determination of δ-lactones (δ-C8, δ-C10) and γ-lactones (γ-C6, γ-C8, γ-C10). A stable isotope dilution assay (SIDA) with d7-γ-decalactone as internal standard was used for quantitative analysis of pineapple lactones that was performed at three progressing post-harvest stages of fully ripe air-freighted and green-ripe sea-freighted fruits, covering the relevant shelf-life of the fruits. Fresh Pineapples harvested at full maturity were characterised by γ-C6 of high enantiomeric purity remaining stable during the whole post-harvest period. In contrast, the enantiomeric purity of γ-C6 significantly decreased during post-harvest storage of sea-freighted Pineapples. The biogenetical background and the potential of chirospecific analysis of lactones for authentication and quality evaluation of fresh pineapple fruits are discussed.
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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 Chemistry, 2014Co-Authors: Christof B. Steingass, Tara Grauwet, Reinhold CarleAbstract:Profiling of volatiles from pineapple fruits was performed at four ripening stages using headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC/MS). In total, 142 volatiles were detected, of which 132 were identified. Multivariate data analysis was carried out to assess the effect of post-harvest storage on volatiles composition of green-ripe sea-freighted pineapple in comparison to air-freighted fruits harvested at full maturity. The latter fruits were characterised by volatiles described as potent odorants in Pineapples, such as δ-octalactone, γ-lactones, 1-(E,Z)-3,5-undecatriene and 1,3,5,8-undecatetraene, as well as various methyl esters. In contrast, post-harvest storage of green-ripe sea-freighted fruits resulted in an increased formation of ethyl esters, acetates, acetoxy esters and alcohols, thus allowing the authentication of sea- and air-freighted Pineapples, respectively. Particularly, compounds presumably derived from methyl-branched amino acid catabolism were identified in the fruits at later post-harvest stages. In addition, physicochemical traits were determined to characterise the fruit maturity stages.
Hansgeorg Schmarr - One of the best experts on this subject based on the ideXlab platform.
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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
Analytical and Bioanalytical Chemistry, 2015Co-Authors: Christof Björn Steingass, Reinhold Carle, Manfred Jutzi, Jenny Müller, Hansgeorg SchmarrAbstract:Ripening-dependent changes of pineapple volatiles were studied in a nontargeted profiling analysis. Volatiles were isolated via headspace solid phase microextraction and analyzed by comprehensive 2D gas chromatography and mass spectrometry (HS-SPME-GC×GC-qMS). Profile patterns presented in the contour plots were evaluated applying image processing techniques and subsequent multivariate statistical data analysis. Statistical methods comprised unsupervised hierarchical cluster analysis (HCA) and principal component analysis (PCA) to classify the samples. Supervised partial least squares discriminant analysis (PLS-DA) and partial least squares (PLS) regression were applied to discriminate different ripening stages and describe the development of volatiles during postharvest storage, respectively. Hereby, substantial chemical markers allowing for class separation were revealed. The workflow permitted the rapid distinction between premature green-ripe Pineapples and postharvest-ripened sea-freighted fruits. Volatile profiles of fully ripe air-freighted Pineapples were similar to those of green-ripe fruits postharvest ripened for 6 days after simulated sea freight export, after PCA with only two principal components. However, PCA considering also the third principal component allowed differentiation between air-freighted fruits and the four progressing postharvest maturity stages of sea-freighted Pineapples.
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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
Food Chemistry, 2015Co-Authors: Christof B. Steingass, Reinhold Carle, Johannes Langen, Hansgeorg SchmarrAbstract:Abstract Headspace solid phase microextraction and chirospecific gas chromatography–mass spectrometry in selected ion monitoring mode (HS-SPME–GC–SIM-MS) allowed quantitative determination of δ-lactones (δ-C8, δ-C10) and γ-lactones (γ-C6, γ-C8, γ-C10). A stable isotope dilution assay (SIDA) with d7-γ-decalactone as internal standard was used for quantitative analysis of pineapple lactones that was performed at three progressing post-harvest stages of fully ripe air-freighted and green-ripe sea-freighted fruits, covering the relevant shelf-life of the fruits. Fresh Pineapples harvested at full maturity were characterised by γ-C6 of high enantiomeric purity remaining stable during the whole post-harvest period. In contrast, the enantiomeric purity of γ-C6 significantly decreased during post-harvest storage of sea-freighted Pineapples. The biogenetical background and the potential of chirospecific analysis of lactones for authentication and quality evaluation of fresh pineapple fruits are discussed.
Benu Adhikari - One of the best experts on this subject based on the ideXlab platform.
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effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the growth of escherichia coli or saccharomyces cerevisiae in fresh cut apples and Pineapples
Food Control, 2013Co-Authors: Min Zhang, Benu AdhikariAbstract:Abstract In this study, we investigated the effects and mechanisms involved in high pressure argon and xenon (HP Ar + Xe) mixed treatment on wound healing in fresh-cut apples and Pineapples. Fresh-cut apples and Pineapples treated by HP (1.8 MPa absolute) Ar and Xe (Ar:Xe = 2:9 partial pressure) were stored at 4 °C for 96 h. H 2 O 2 production, the activities of related enzyme, the accumulation of phenolics and lignin were compared amongst those untreated and treated by HP air, normal atmosphere pressure (NAP Ar + Xe). The apple and pineapple samples subjected to the above treatments were inoculated with Escherichia coli and Saccharomyces cerevisiae , respectively, and incubated at 10 °C for one week. The growth of E. coli or S. cerevisiae was monitored to evaluate the wound-induced response to defense or the resistance against infection. Results showed that the HP (Ar + Xe) mixed treatment promoted the wound-healing response and enhanced resistance against the infection of E. coli or S. cerevisiae in fresh-cut apples and Pineapples. The enhanced wound healing ability in fruit pieces subjected to HP (Ar + Xe) mixed treatment is found to be associated with the increase in H 2 O 2 production and the accumulation of phenolics and lignin during storage after treatment.
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application of high pressure argon treatment to maintain quality of fresh cut Pineapples during cold storage
Journal of Food Engineering, 2012Co-Authors: Min Zhang, Benu AdhikariAbstract:Abstract High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut Pineapples at 4 °C. The effects of treatment temperature (2–10 °C), time (30–120 min) and pressure (0.5–4.5 MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2–6 °C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure–time of pressurized Ar treatment at 1.6–2.2 MPa for 43–65 min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8 MPa, 60 min) were stored at 4 °C for 20 days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6 days was achieved by applying HP Ar treatment for fresh-cut Pineapples during cold storage in air or in modified atmospheric packaging.
Min Zhang - One of the best experts on this subject based on the ideXlab platform.
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effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the growth of escherichia coli or saccharomyces cerevisiae in fresh cut apples and Pineapples
Food Control, 2013Co-Authors: Min Zhang, Benu AdhikariAbstract:Abstract In this study, we investigated the effects and mechanisms involved in high pressure argon and xenon (HP Ar + Xe) mixed treatment on wound healing in fresh-cut apples and Pineapples. Fresh-cut apples and Pineapples treated by HP (1.8 MPa absolute) Ar and Xe (Ar:Xe = 2:9 partial pressure) were stored at 4 °C for 96 h. H 2 O 2 production, the activities of related enzyme, the accumulation of phenolics and lignin were compared amongst those untreated and treated by HP air, normal atmosphere pressure (NAP Ar + Xe). The apple and pineapple samples subjected to the above treatments were inoculated with Escherichia coli and Saccharomyces cerevisiae , respectively, and incubated at 10 °C for one week. The growth of E. coli or S. cerevisiae was monitored to evaluate the wound-induced response to defense or the resistance against infection. Results showed that the HP (Ar + Xe) mixed treatment promoted the wound-healing response and enhanced resistance against the infection of E. coli or S. cerevisiae in fresh-cut apples and Pineapples. The enhanced wound healing ability in fruit pieces subjected to HP (Ar + Xe) mixed treatment is found to be associated with the increase in H 2 O 2 production and the accumulation of phenolics and lignin during storage after treatment.
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application of high pressure argon treatment to maintain quality of fresh cut Pineapples during cold storage
Journal of Food Engineering, 2012Co-Authors: Min Zhang, Benu AdhikariAbstract:Abstract High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut Pineapples at 4 °C. The effects of treatment temperature (2–10 °C), time (30–120 min) and pressure (0.5–4.5 MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2–6 °C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure–time of pressurized Ar treatment at 1.6–2.2 MPa for 43–65 min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8 MPa, 60 min) were stored at 4 °C for 20 days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6 days was achieved by applying HP Ar treatment for fresh-cut Pineapples during cold storage in air or in modified atmospheric packaging.