Influence of fruit logistics on fresh-cut pineapple (Ananas comosus [L.] Merr.) volatiles assessed by HS-SPME-GC-MS analysis was written by Steingass, Christof B.;Dickreuter, Jennifer;Kuebler, Sabine;Schweiggert, Ralf M.;Carle, Reinhold. And the article was included in European Food Research and Technology in 2021.Synthetic Route of C10H18O2 This article mentions the following:
Green-ripe pineapples are shipped overseas by sea freight, while those picked at full maturity need to be transported by airfreight over the same large distance. In this study, fresh-cut pineapple cubes were assessed two, five, and eight days after processing from green-ripe pineapples after mimicked sea freigh (SF) and fully ripe air-freighted (AF) pineapples. The sea-freighted samples displayed elevated titratable acidity (TA), thus resulting in smaller ratios of total soluble solids and TA compared to the AF pineapples. Differences in the carotenoid levels of the two fresh-cut categories were found to be insignificant. By contrast, hierarchical cluster anal. (HCA) and principal component anal. (PCA) calculated on the basis of the volatiles analyzed by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) permitted to distinguish all six individual sample types and to segregate them into two major clusters (SF and AF). The effect of storage on the volatiles was further evaluated by partial least squares (PLS) regression. Substantial chem. markers to differentiate the individual samples and to describe the effect of storage were deduced from the PCA and PLS regression, resp. In general, fresh-cut products obtained from fully ripe AF fruit displayed higher concentrations of volatiles, in particular, increased concentrations of diverse Me esters. With progressing storage duration, the concentrations of ethanol and diverse Et esters increased. Moreover, products from AF pineapples displayed lower microbial counts compared to those from SF fruit. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Synthetic Route of C10H18O2).
5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Synthetic Route of C10H18O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics