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Wiley InterScience | |||||||||||||||||
  Journal of Food ScienceVolume 33 Issue 3, Pages 284 - 287 Published Online: 25 Aug 2006 © 2010 Institute of Food Technologists® A Publication of the Institute of Food Technologists
Abstract | References | Full Text: PDF (Size: 493K) | Related Articles | Citation Tracking  Volatile Components of Pineapple
This study was supported in part by Research Grant TJI 00267-08 from the National Center for Urban and Industrial Health, USPHS. The authors are indebted to Dr. R. W. Leeper, Anthem Products, Inc. (formerly at the Pineapple Research Institute of Hawaii), for the pineaple concentrate, and to J. O. Rodin, Stanford Research Institute, for the benefit of his experience with pineapple flavor. Copyright 1968 by the Institute of Food Technologists ABSTRACTSUMMARY—By gas chromatographic retentions, infrared spectroscopy and where applicable, mass and nmr spectroscopy, several additional compounds have been identified as components of pineaapple essence. These are acetoxyacetone, dimethyl malonate, trans-tetrahydro-α,α,trimethyl-5-vinyl fur-furyl alcohol, methyl cis-(4?)-octenoate, γ-butyrolactone, methyl β-hydroxybutyrate, methyl and ethyl β-hydroxyhexano-ate, methyl and ethyl β-acetoxyhexanoate, γ-octalactone, and δ-octalactone. Possible biogenetic pathways to some of these compounds are discussed. Ms. accepted 2/15/68 | 
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