%0 Generic %A TURAZZI, Francielle Crocetta %A MORÉS, Lucas %A MERIB, Josias %A CARASEK, Eduardo %A NARAIN, Narendra %A LIMA, Lucélia Kátia de %A NUNES, Maria Lúcia %D 2017 %T Evaluation of volatile profiles obtained for minimally-processed pineapple fruit samples during storage by headspace-solid phase microextraction gas chromatography-mass spectrometry %U https://scielo.figshare.com/articles/dataset/Evaluation_of_volatile_profiles_obtained_for_minimally-processed_pineapple_fruit_samples_during_storage_by_headspace-solid_phase_microextraction_gas_chromatography-mass_spectrometry/5644957 %R 10.6084/m9.figshare.5644957.v1 %2 https://ndownloader.figshare.com/files/9840334 %2 https://ndownloader.figshare.com/files/9840337 %2 https://ndownloader.figshare.com/files/9840340 %2 https://ndownloader.figshare.com/files/9840343 %2 https://ndownloader.figshare.com/files/9840346 %2 https://ndownloader.figshare.com/files/9840349 %2 https://ndownloader.figshare.com/files/9840352 %2 https://ndownloader.figshare.com/files/9840355 %2 https://ndownloader.figshare.com/files/9840358 %2 https://ndownloader.figshare.com/files/9840361 %2 https://ndownloader.figshare.com/files/9840364 %K volatile profile %K pineapple %K minimally processed %K microextraction %K gas chromatography %X

Abstract This paper describes the application of the solid-phase microextraction (SPME) technique for the determination and monitoring of the volatile profile of minimally-processed pineapple fruit stored at various temperatures (-12 °C, 4 °C and 25 °C) for different periods (1, 4 and 10 days). The SPME fiber coating composed of Car/PDMS presented the best performance. The optimal extraction conditions obtained through a Doehlert design were 60 min at 35 °C. The profiles for the volatile compounds content of the fruit at each stage of storage were determined by gas chromatography-mass spectrometry (GC-MS). The variation in the volatile profile over time was greater when the fruit samples were stored at 25 °C and at -12 °C compared to 4 °C. Thus, according to the volatile profiles associated with the storage conditions evaluated in this study, packaged pineapple retains best its fresh fruit aroma when stored at 4 °C.

%I SciELO journals