Study On The Flavor Of Pineapple And The Flavor Changes During Processing And Fermentation

Pineapple with rich nutrition and fragrance is one of the four mostfamous tropical fruits.The yield of pineapple in China is very large, sodevelopment of fermented pineapple is very important. Flavor is amatter of concernment to improve product competitiveness,and also thecomponent and content of volatile aroma profile have a big influence tothe beverage quality. The flavor of pineapple and changes during heatingand fermentation was studied:First, the extraction condition of headspace—solid phasemicro-extraction which is the main analysis method of volatile aromacomponents was optimized,including extraction temperature,time and saltcontent to keep the reliability of result; Second, the qualitative andquantitative analysis of volatiles aroma components of pineapple andits changes during thermal treatment and fermentation are studied byGC/MS and GC.Third, the changes of physical and chemical indexes,volatile arome components and sensory test with different fermentation condition was investigated to find the connection of them. Last, tomeliorate the deficiency of detection and traditional flavor analysismethod, the multistage operation and principal component analysis (PCA)was combined, and with this method the relationship betweenfermentation condition and GC analytical data of volatile aroma profilewas studied.The study of volatiles aroma components pineapple and the changesduring thermal treatment and fermentation can provide some usefulinformation of pineapple flavor, and improve the process and stabilizingthe quality for pineapple products.Also, pineapple as the typical fruit oftropic, the study of processing development and flavor have greatmeanings for other tropical fruits, and the study and tentative explorationabout flavor can supply some information for other food flavor.