| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| ananas_comosus_l._merr [2015/06/18 18:06] – andreas | ananas_comosus_l._merr [2025/01/18 10:08] (aktuell) – andreas |
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| The term "Pineapple" is rather misleading, because the fruit is neither an apple nor a pine. The name ananas is of Guarani origin. South American Indians selected wild-growing ananas and it was spread to the West Indies before the Spanish conquest. It was brought to Africa, India and Southeast Asia by the Portuguese and the Spanish. Today major producers of pineapple are Hawaii, the Philippines, Brazil, Malaysia, Thailand, Formosa and Mexico. \\ | The term "Pineapple" is rather misleading, because the fruit is neither an apple nor a pine. The name ananas is of Guarani origin. South American Indians selected wild-growing ananas and it was spread to the West Indies before the Spanish conquest. It was brought to Africa, India and Southeast Asia by the Portuguese and the Spanish. Today major producers of pineapple are Hawaii, the Philippines, Brazil, Malaysia, Thailand, Formosa and Mexico. \\ |
| [[https://de.wikipedia.org/wiki/Ananas]] | [[https://de.wikipedia.org/wiki/Ananas]] |
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| | Dominant volatile ester compounds of fresh-cut pineapple (headspace SPME GC-MS) were methyl 2-methylbutanoate (1.0%), methyl hexanoate (2.2%), methyl 5-hexenoate (3.2%), ethyl hexanoate (1.2%) and ethyl 5-hexenoate (2.1%). Minor components were methyl (3-methylthio)propanoate, ocimene, 3,7-dimethyl-1,3,7-octatriene, ethyl (3-methylthio)propanoate, and methyl 4-octenoate e.g. \\ |
| | [Lamikanra, Olusola. „The role of esterified compounds in the developement of staleness in fresh-cut fruit“ American Chemical Society Symposium Series. Vol.867 (2004), 263-273] |
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| "Quantitative measurements performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAVs) of 12 selected odorants revealed the following compounds as key odorants in fresh pineapple flavor: 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDF; sweet, pineapple-like, caramel-like), ethyl 2-methylpropanoate (fruity), ethyl 2-methylbutanoate (fruity) followed by methyl 2-methylbutanoate (fruity, apple-like) and 1-(E,Z)-3,5-undecatriene (fresh, pineapple-like). A mixture of these 12 odorants in concentrations equal to those in the fresh pineapple resulted in an odor profile similar to that of the fresh juice. Furthermore, the results of omission tests using the model mixture showed that HDF and ethyl 2-methylbutanoate are character impact odorants in fresh pineapple." \\ | "Quantitative measurements performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAVs) of 12 selected odorants revealed the following compounds as key odorants in fresh pineapple flavor: 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDF; sweet, pineapple-like, caramel-like), ethyl 2-methylpropanoate (fruity), ethyl 2-methylbutanoate (fruity) followed by methyl 2-methylbutanoate (fruity, apple-like) and 1-(E,Z)-3,5-undecatriene (fresh, pineapple-like). A mixture of these 12 odorants in concentrations equal to those in the fresh pineapple resulted in an odor profile similar to that of the fresh juice. Furthermore, the results of omission tests using the model mixture showed that HDF and ethyl 2-methylbutanoate are character impact odorants in fresh pineapple." \\ |
| [Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation. Tokitomo Y, Steinhaus M, Büttner A, Schieberle P., Biosci Biotechnol Biochem. Vol.69(7), 2005, 1323-30] | Odor description and odor activity values were: methyl 2-methylpropanoate (fruity, sweet, OAV 24.4), ethyl 2-methylpropanoate (fruity, sweet, OAV 2400), methyl 2-methylbutanoate (fruity, apple-like, OAV 595), ethyl butanoate (fruity, OAV 75.2), ethyl 2-methylbutanoate (fruity, OAV 1050), octanal (citrus, fatty, OAV 2.40), |
| | (E,Z)-1,3,5-undecatriene (fresh, pineapple-like, OAV 445), β-damascenone (fruity, sweet, OAV 111), δ-octalactone (coconut-like, OAV 0.2), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, pineapple-like, OAV 2680) |
| | δ-decalactone (sweet, coconut-like, OAV 0.20), vanillin (vanilla-like, OAV 0.24). \\ |
| | [Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation. Tokitomo Y, Steinhaus M, Büttner A, Schieberle P., Biosci Biotechnol Biochem. Vol.69(7), 2005, 1323-30] \\ |
| | [[http://www.tandfonline.com/doi/pdf/10.1271/bbb.69.1323]] |
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| | | {{:hdmf.jpg|}} \\ 4-hydroxy-2,5-dimethyl-3(2H)-furanone \\ (HDF, HDMF, [[https://de.wikipedia.org/wiki/Furaneol|Furaneol]]) | {{:3e5zundecatrien.jpg}} \\ (E,Z)-1,3,5-undecatriene |{{:et2mebutanoat.jpg|}} \\ ethyl 2-methylbutanoate | {{:damascenone.jpg|}} \\ (E)-β-damascenone | |
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| | "HRGC-MS analysis of juices made from fresh-cut fruit revealed the known prevalence of esters, with methyl 2-methylbutanoate, methyl 3-(methylthio)-propanoate, methyl butanoate, methyl hexanoate, ethyl hexanoate and ethyl 3-(methylthio)-propanoate, as well as 2,5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol) as major constituents. A corresponding flavour profile was rarely found in water phases/recovery aromas under study. In most cases, the characteristic methyl esters and hydroxy or acetoxy esters were lacking completely or appeared only in minor amounts in these products. Whereas a few of the commercial single strength juices revealed fruit-related flavour profiles, juices produced from concentrates mostly exhibited a flavour composition similar to that of concentrates, i.e. they were predominantly determined by their contents of furaneol and did not show the fruit-related ester distribution. Similarly, the jams under study were poor in typical pineapple constituents." \\ |
| | [Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products., Elss, S., Preston, C., Hertzig, C., Heckel, F., Richling, E., Schreier, P., LWT-Food Science and Technology, 38(3), 2005, 263-274] |
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| | "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(2H)-furanone, which have been reported as potent contributors to the pineapple flavour." \\ |
| | [Assignment of distinctive volatiles, descriptive sensory analysis and consumer preference of differently ripened and post-harvest handled pineapple (Ananas comosus [L.] Merr.) fruits., Steingass, C.B., Dell, C., Lieb, V., Mayer-Ullmann, B., Czerny, M., Carle, R., European Food Research and Technology, 242(1), 2016, 33-43] |
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| {{:hdmf.jpg|}} 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF, [[https://de.wikipedia.org/wiki/Furaneol|Furaneol]]) | ---- |
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| **Ananas comosus fruit juice**, Pineapple juice, Succus Ananas, Ananas-Saft \\ | **Ananas comosus fruit juice**, Pineapple juice, Succus Ananas, Ananas-Saft - as source of bromelaine\\ |
| The fresh or concentrated pale yellow juice of Ananas comosus fruits (with pleasant smell and delicious sweet taste) contains a mixture of proteolytic enzymes, called bromelain. \\ | The fresh or concentrated pale yellow juice of Ananas comosus fruits (with pleasant smell and delicious sweet taste) contains a mixture of proteolytic enzymes, called bromelain. \\ |
| Citric acid (1-5%), malic acid, sugars (10-15%), vanillin, acrylic acid and ethyl acrylat, ascorbic acid and a small amount of volatile oil. [CRC, BI] \\ | Citric acid (1-5%), malic acid, sugars (10-15%), vanillin, acrylic acid and ethyl acrylat, ascorbic acid and a small amount of volatile oil. [CRC, BI] \\ |
| The unripe fruit causes violent purgation. \\ | The unripe fruit causes violent purgation. \\ |
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| {{:ananas_comosus.jpg?500}} \\ | {{:ananas_comosus.jpg?600}} \\ |
| Redouté,P.J., Les Liliacées, vol.8 t.456 (1805-1816) [P.J.Redouté] \\ | Redouté,P.J., Les Liliacées, vol.8 t.456 (1805-1816) [P.J.Redouté] \\ |
| [[http://plantgenera.org/species.php?id_species=57117]] | [[http://plantgenera.org/species.php?id_species=57117]] |
