TURAZZI, Francielle Crocetta MORÉS, Lucas MERIB, Josias CARASEK, Eduardo NARAIN, Narendra LIMA, Lucélia Kátia de NUNES, Maria Lúcia Evaluation of volatile profiles obtained for minimally-processed pineapple fruit samples during storage by headspace-solid phase microextraction gas chromatography-mass spectrometry <div><p>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.</p></div> volatile profile;pineapple;minimally processed;microextraction;gas chromatography 2017-11-29
    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
10.6084/m9.figshare.5644957.v1