Method for improving content of aroma components in pineapple fruits

A technology for aroma components and fruits, which is applied in the field of improving fruit quality to achieve the effect of increasing the content of aroma components and improving the quality of aroma

Active Publication Date: 2014-02-26
SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present there is no method specifically aimed at improving the aroma of pineapple, if a method can be found to improve the content of these aroma components of pineapple fruit, and this method is harmless to the human body, it will help the development of the pineapple industry, so looking for a It is very important to effectively improve the content of aroma components in pineapple fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 30 pineapple fruits with a maturity of 60% to 80%, soak them in a solution containing methionine 5mmol / L, sucrose 2.0g / L, and Tween-8020mL / L for 10 minutes, and put them in the culture condition of 25°C Next, culture for 24 hours. The pulp of the same batch of samples without any treatment was used as a control. Take 6.5g pulp sample and mix it into a headspace bottle, and analyze the aroma components by headspace solid-phase microextraction-mass spectrometry. Specifically, the 65um PDMS / DVB extraction head was inserted into the headspace bottle for 40 minutes of adsorption, and the sample inlet was desorbed at 250°C for 2.5 minutes. The aroma components were determined by library search, and the content of the components was expressed by the peak area. The sample was determined by comparing the peak areas. content increase or not. The control sample pulp detects that the peak area of ​​ethyl 3-methylthiopropionate is 31930816, methyl 3-methylthiopropionate is 23...

Embodiment 2

[0021] Take 30 pineapple fruits with a maturity of 60% to 80%, soak them in a solution containing methionine 10mmol / L, sucrose 3.0g / L, Tween-8025mL / L for 10 minutes, and put them in the culture condition of 25°C Next, cultivate for 30 hours. The pulp of the same batch of samples without any treatment was used as a control. Take 6.5g pulp sample and mix it into a headspace bottle, and analyze the aroma components by headspace solid-phase microextraction-mass spectrometry. Specifically, the 65um PDMS / DVB extraction head was inserted into the headspace bottle for 40 minutes of adsorption, and the sample inlet was desorbed at 250°C for 2.5 minutes. The aroma components were determined by library search, and the content of the components was expressed by the peak area. The sample was determined by comparing the peak areas. content increase or not. The control sample pulp detects that the peak area of ​​ethyl 3-methylthiopropionate is 31930816, methyl 3-methylthiopropionate is 232...

Embodiment 3

[0023] Take 30 pineapple fruits with a maturity of 60% to 80%, soak them in a solution containing methionine 15mmol / L, sucrose 4.0g / L, and Tween-8025mL / L for 11 minutes, and put them in the culture condition of 30°C Next, cultivate for 30 hours. The pulp of the same batch of samples without any treatment was used as a control. Take 6.5g pulp sample and mix it into a headspace bottle, and analyze the aroma components by headspace solid-phase microextraction-mass spectrometry. Specifically, the 65um PDMS / DVB extraction head was inserted into the headspace bottle for 40 minutes of adsorption, and the sample inlet was desorbed at 250°C for 2.5 minutes. The aroma components were determined by library search, and the content of the components was expressed by the peak area. The sample was determined by comparing the peak areas. content increase or not. The control sample pulp detects that the peak area of ​​ethyl 3-methylthiopropionate is 31930816, methyl 3-methylthiopropionate is...

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Abstract

The invention provides a method for improving the content of aroma components in pineapple fruits. The aroma components comprise methyl 3-methylthiopropionate, ethyl 3-methylthiopropionate and 3-methylthiopropanol. The method comprises the following steps: selecting pineapple fruits with 60-80 percent ripeness; processing the selected pineapple fruits with a solution containing methionine with the concentration of 5-30 mmol / L, sucrose with the concentration of 2.0-5.0 g / L and Twain-80 with the concentration of 20-30 mL / L; and taking out after soaking the pineapple fruits in the solution for 10-12 minutes, and placing under a culture condition of the temperature of 25-30 DEG C for culturing for 24-36 hours. With the utilization of the method, the content of the aroma components in the pineapple fruits can be increased; especially, the content of ethyl 3-methylthiopropionate is increased to 1.5-5 times that of a control group; the content of methyl 3-methylthiopropionate is increased by more than 1 time; 3-methylthiopropanol has no content or quite low content in the control group, but has the content increased by 4-40 times after processing; and moreover, all the components are harmless to human bodies.

Description

technical field [0001] The invention relates to a method for improving fruit quality, in particular to a method for increasing the content of aroma components methyl 3-methylthiopropionate, ethyl 3-methylthiopropionate and 3-methylthiopropanol in pineapple fruit method. Background technique [0002] Pineapple (Ananas comosus [L.] Merr) is one of the famous fruits in tropical and subtropical regions of my country. Its fruit is rich in nutrition, unique in taste, sweet and sour, and is very popular among consumers. Pineapple contains a lot of fructose, glucose, vitamins A, B, C, phosphorus, citric acid and protease and so on. Pineapple is not only used for fresh food, but also is an important raw material for processing canned food, fruit juice, jam, fruit wine, and extracting bromelain. [0003] Aromatic substances are one of the important quality factors of pineapple fruit. Whether it is fresh fruit or processed fruit, fruit wine or canned products, it is an important asp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/212A23L29/00A23L19/00
CPCA23L19/00A23L29/00A23V2002/00A23V2200/08
Inventor 魏长宾魏永赞孙光明杨文秀刘玉革吕玲玲
Owner SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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