ImpactU Versión 3.11.2 Última actualización: Interfaz de Usuario: 16/10/2025 Base de Datos: 29/08/2025 Hecho en Colombia
COMPONENTES VOLÁTILES LIBRES Y GLICOSÍDICAMENTE ENLAZADOS DEL AROMA DE LA PIÑA (Ananas comosus L.) VARIEDAD PEROLERA FREE AND GLYCOSIDICALLY BOUND VOLATILE COMPONENTS FROM PINEAPPLE (Ananas comosus L.) VAR. PEROLERA
Free volatiles of pineapple var. perolera were obtained by L-L extraction and analyzed by HRGC, HRGC-MS (EI, PCI) and HRGC-O. Sixty-seven constituents were identified with methyl 2-methyl butanoate, methyl hexanoate, methyl 4-acetoxy-hexanoate, methyl 5acetoxy-hexanoate and methyl 3-methylthiopropanoate as major components. Glycosidically bound aroma compounds were identified by HRGC and HRGC-MS after isolation of the glycosidic fraction obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial enzyme. In total 17 bound aroma compounds (aglycones) were identified.
