Methyl Hexanoate Research Articles

Differences in volatile ester composition between Fragaria × ananassa and F. vesca and implications for strawberry aroma patterns

Esters are a very important component of strawberry (Fragaria sp.) aroma. In this study, fruit volatiles were isolated by solid-phase microextraction and analyzed by gas chromatography–mass spectrometry (SPME/GC–MS). It was found that F.×ananassa had more esters than F. vesca, but there was no significant difference in average relative content of esters. Twenty five esters were selected as predominant esters, 16 of which were prevalent in F.×ananassa and another 16 in F. vesca. Among them, hexyl acetate, octyl acetate, ethyl butyrate, ethyl hexanoate, ethyl octanoate, methyl decanoate, and ethyl decanoate were found in both F.×ananassa and F. vesca, while 1-methyltridecyl acetate, myrtenyl acetate, trans-pinocarvyl acetate, and ethyl dodecanoate were only present in F. vesca. The numbers of carbons of the predominant esters in F.×ananassa were usually smaller than those of F. vesca. Ethyl hexanoate and octyl acetate were the esters with the highest average concentrations in F.×ananassa and F. vesca, respectively. It was found that hexyl acetate, methyl butyrate, hexyl butyrate, methyl hexanoate, and ethyl hexanoate were major contributors to the aroma of cultivated strawberry because their odor values were ≥1 in every cultivar, however, no ester was found to be so important like that for all of the F. vesca accessions. Most of the predominant esters of F.×ananassa were described as having only fruity odor. Unlike the case of F.×ananassa, nearly all of the predominant esters of F. vesca have a noticeable floral odor in addition to a fruity note. That may contribute to the variations in fruit aroma. The average number and proportion of acyl and alkyl esters differed between species. Acetate esters predominated in F. vesca, accounting for a significantly higher average proportion of total esters than in F.×ananassa. All the differences in volatile esters are likely to play a key role in the different aroma patterns of F.×ananassa and F. vesca.

Odour‐active compounds in pineapple (Ananas comosus [L.] Merril cv. Red Spanish)

SummaryApplication of solid‐phase microextraction, simultaneous distillation–extraction and liquid–liquid extraction combined with GC‐FID, GC‐MS, aroma extract dilution analysis, and odour activity value was used to analyse volatile compounds from pineapple (Ananas comosus [L.] Merril cv. Red Spanish) and to estimate the most odour‐active compounds. The analyses led to the identification of ninety‐four compounds, seventy‐two of them were positively identified. Twenty odorants were considered as odour‐active compounds, from which ethyl 2‐methylbutanoate, 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, 1‐(E,Z,Z)‐3,5,8‐undecatetraene, ethyl 3‐(methylthio)propanoate, 1‐(E,Z)‐3,5‐undecatriene, ethyl hexanoate and methyl hexanoate were the most odour contributors and contribute to the typical pineapple aroma, while the others are responsible for fruity and sweet odour notes.

Volatile Compounds in Fresh-Cut Pineapple Heated at Different Temperatures

The volatile compounds of raw and fresh-cut pineapple (Ananas comosus [L.] Merr.) heated at 150, 175, 200 and 225C were determined and compared. The major volatiles in raw pineapple were ethyl acetate, ethyl hexanoate, ethyl 3-(methylthio)-propionate, methyl hexanoate, methyl 3-(methylthio)-propionate, 2-methyl methylbutyrate and 2-methyl ethylbutyrate. They decreased dramatically in heated pineapples. Furfural and dihydro-4-methyl-2(3H)-furanone were the two thermo-generating volatiles after the fresh-cut pineapple was heated at 150C. Furfural replaced ethyl acetate as the dominant volatile in the pineapple after heated at 200C. 2-methyl butanal, 3-methyl butanal and 3-(methylthio)-propanal were found in the pineapple heated at 175C, while 5-methyl furfural, 2-furanmethanol and 2-methyl-2-butenedioic acid were induced at 200C. Also, 5-methyl furfural increased to the second major volatile following furfural in the pineapple heated at 225C. The reducing sugars and ascorbic acid in pineapple may contribute to the generation of the furan derivatives at high temperature. Practical Applications The results of this study provide valuable information for understanding the aroma change and its associated volatile compounds of pineapple at different baking temperatures. It would be helpful in developing and processing various baked foods with varying pineapple aromas.

1‐Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh‐cut cantaloupe

Orange-fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh-cut processing enhances ethylene-mediated quality losses. Post-cutting 1-methylcyclopene (1-MCP) application to fresh-cut cantaloupe was evaluated for its effects on quality attributes, phytochemical content and aroma volatiles. Fresh-cut cantaloupe (Cucumis melo var. cantalupensis 'Fiesta') cubes treated with 1.0 µL L(-1) of 1-MCP for 24 h at 5 °C, packaged in vented plastic clamshells and stored under normal atmosphere at 5 °C for 9 days, preserved their soluble solids, total phenolics, total carotenoids and β-carotene contents, but significant softening occurred. A significant increase of non-acetate esters and a decrease of aldehydes occurred during storage. Most quality attributes of fresh-cut cantaloupe were unaffected by the treatment with 1-MCP. 1-MCP-treated fresh-cut cantaloupe accumulated higher levels of propyl acetate, 2-methylbutyl acetate, methyl butanoate, methyl 2-methyl butanoate, methyl hexanoate, 2-methylbutyl alcohol and phenethyl alcohol, and lower levels of benzyl alcohol and heptanal than untreated controls. Post-cutting treatment with 1-MCP affected nine of the flavor-important volatiles, particularly those derived from the amino acids isoleucine and phenylalanine, but had no practical effect on phytochemicals or other quality attributes.

Reactivity of the C-H bonds of methyl hexanoate toward the tert-butylperoxy radical

The kinetics of oxygen uptake and the kinetics of accumulation of methyl hexanoate oxidation products in the presence of tert-butyl hydroperoxide have been investigated to determine the partial rate constants for the interaction of the tert-butylperoxy radical with C-H bonds of the ester at 373 K. The ester group deactivates the C-H bonds in the 2- and 3-positions and does not deactivate the same bonds in the 5-position, which are similar in reactivity to the methylenic C-H bonds of hydrocarbons. The C-H bonds of the methoxyl group of methyl hexanoate are substantially more reactive than the C-H bonds of the methyl group.

Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing

SummaryChanges in the volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing were compared against fresh samples to determine the effect of freezing on pineapple flavour. An HS‐SPME–GC–MS analysis showed that the Smooth Cayenne pineapple variety had nineteen volatile compounds, in four classes of compounds including fourteen esters, two hydrocarbons, two sulphur‐containing compounds and one lactone. The main characteristic volatile compounds of the fresh pineapple were methyl hexanoate, ethyl hexanoate, ethyl 3‐methylthiopropanoate and 1‐(E,Z)‐3,5‐undecatriene. Freeze–thaw cycles were associated with the loss of some volatile aroma compounds, particularly the esters which were found to be the main characteristic of fresh pineapples. The freezing and thawing process was found to cause damage to the pineapple tissues due to ice recrystallisation and dehydration which lead to the reduction of volatile aroma compounds.

Changes in strawberry volatile constituents after pre‐harvest treatment with natural hormonal compounds

ABSTRACTThe effect of the pre‐harvest treatment with ethanol (EtOH), methyl jasmonate (MJ) and both of them in combination on volatile compounds in strawberry was investigated by applying different concentrations of the hormonal compounds to strawberry plants. In general terms, all treated strawberries exhibited higher total volatile content than untreated control strawberries. Surprisingly, the level of total volatiles dropped significantly by exposing the berries to the highest MJ concentration. This is probably owing to a delay in the strawberry ripening process. The effect of the pre‐harvest treatments on specific volatile compounds varied with the chemical structure of the studied compounds. Some of the most important contributors to strawberry aroma (i.e. ethyl butanoate, butyl acetate, hexyl acetate and 2,5‐dimethyl‐4‐hydroxy‐2H‐furan‐3‐one) were not significantly affected by MJ/EtOH treatments whereas others (i.e. ethyl hexanoate and methyl hexanoate) were significantly modified. Similarly, some minor compounds, such as styrene, 2‐hexenal, 2‐heptanone, exhibited insignificant changes with the pre‐harvest exposition of strawberry to natural hormonal compounds whilst the levels of linalool, nonanol and nerolidol were significantly distinct between controls and treated samples. No significant variations of the enantiomeric composition of chiral volatile compounds with the treatments were observed, however. The results suggest that the pre‐harvest treatment of strawberry plants with natural hormonal compounds is able to slow ripening process by affecting the biochemical pathways implicated in the formation of their components. Copyright © 2012 John Wiley & Sons, Ltd.

Effect of ripening and inter-cultivar differences on strawberry quality

Strawberry breeding programs for strawberry (Fragaria×ananassa Duch.) focus on developing cultivars with enhanced flavor and improved levels of health-related compounds. To assist this trend, a number of techniques were integrated into a single instrumental platform for high-throughput quality analysis of new strawberry cultivars. This platform was used to monitor the intrinsic properties of strawberries during ripening and to identify differences in sensory quality among nine strawberry cultivars.Through multivariate statistical analysis, 1-penten-3-ol was identified as a marker for unripe strawberries, whereas esters as methyl butanoate, pentyl acetate and methyl hexanoate distinguish ripe strawberries. Furthermore, ripe strawberries were characterized by higher sugar levels and decreased acidity and firmness. Additionally, the high-throughput platform could successfully discriminate between the different tested cultivars.

Autoignition of binary fuel blends of n-heptane and C7 esters in a motored engine

Autoignition of binary fuel blends of n-heptane and C7 esters, i.e., n-heptane/methyl hexanoate blend and n-heptane/methyl 3-hexenoate blend, was studied in a modified CFR engine at an equivalence ratio of 0.25 and an intake temperature of 155°C. Heat release analyses showed that the n-heptane/methyl hexanoate blend exhibits stronger cool flame response than the n-heptane/methyl 3-hexenoate blend within the test range of this study, suggesting that methyl 3-hexenoate is less reactive than methyl hexanoate at low temperatures due to the presence of a double bond in the aliphatic chain. Based on quantitative product analyses, major oxidation pathways of methyl 3-hexenoate and of methyl hexanoate were identified. Consistent with the existing literature, at low to intermediate temperatures, methyl hexanoate was observed to undergo paraffinic low temperature oxidation pathways with the ester functional group remaining largely intact, while methyl 3-hexenoate exhibits olefinic oxidation characteristics. Moreover, it was observed that a key feature in the oxidation of methyl 3-hexenoate is the attack of radical species to the double bond in its aliphatic chain, resulting in the formation of unsaturated esters, an epoxy ester, and an aldehyde.

VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)

Fruits of soursop (Annona muricata L. cv. Elita) were evaluated at different ripening stages to determine the changes in their physicochemical characteristics: total soluble solid content, percentage of acidity, pH, and ripeness index. The change in volatile compounds were determined through Headspace-Solid Phase Microextraction and subsequent Gas Chromatography-Mass Spectrometry analyses. The volatile compounds were identified through the comparison of their chromatographic and spectral properties against the ones exhibited by reference substances. The sensorial quality factors showed values that changed according to the ripening stage. It was established that the ester levels, particularly those from C6, C4, and C8 saturated and unsaturated aliphatic acids, increased with ripening. C6 aliphatic compounds, such as (Z)-3-hexenol and (Z)-3-hexenal, were observed to be the major volatile constituents in the green stage. In contrast, methyl hexanoate and methyl (E)-2-hexenoate were the main volatile in ripe, overripe and half ripe fruits. The overripe stage was characterized by an increase in the ethyl acetate, methyl butanoate and ethyl butanoate levels, and the appearance of butanoic and hexanoic aliphatic acids. These facts could be used as an indicator of the beginning of the fermentation stage and the loss of fruit sensory quality.

Genetic Variation in Odorant Receptors Contributes to Variation in Olfactory Behavior in a Natural Population of Drosophila melanogaster

Chemoreception is a principle modality by which organisms gain information from their environment, and extensive variation in odor-mediated behavior has been documented within and among species. To examine the mechanisms by which sensory systems mediate these responses, we ask to what extent variation in Drosophila melanogaster odorant receptor genes contributes to variation in odor-mediated behavior. Significant differences in behavioral responses to structurally similar odorants, methyl hexanoate and ethyl hexanoate, were found in a natural population. Polymorphisms in 3 genomic regions (Or22a/Or22b, Or35a, and Or47a) were identified and associated with variation in behavior to these esters. Overall similarity in association profiles for both odorants was observed, except for Or47a in which polymorphisms were associated solely with variation in responses to ethyl hexanoate. Our analyses were then extended to examine polymorphisms in 3 odorant receptors previously reported to contribute to variation in olfactory behavior for the chemically distinct odorants benzaldehyde and acetophenone. Two Or10a polymorphisms were associated with variation in response to ethyl hexanoate. Finally, differences in Or35a and Or47a expression were associated with variation in responses to ethyl hexanoate. These results demonstrate that the genetic variation at the peripheral sensory stage plays a role in mediating differences in odor-mediated behavior.

Headspace-solid phase microextraction coupled to gas chromatography–combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control

Authenticity assessment of flavoured strawberry foods was performed using headspace-solid phase microextraction (HS-SPME) coupled to gas chromatography–combustion-isotope ratio mass spectrometry (GC–C-IRMS). An authenticity range was achieved, investigating on the carbon isotope ratio of numerous selected aroma active volatile components (methyl butanoate, ethyl butanoate, hex-(2E)-enal, methyl hexanoate, buthyl butanoate, ethyl hexanoate, hexyl acetate, linalool, hexyl butanoate, octyl isovalerate, γ-decalactone and octyl hexanoate) of organic Italian fresh strawberries. To the author's knowledge, this is the first time that all these components were investigated simultaneously by GC–C-IRMS on the same sample. The results were compared, when applicable, with those obtained by analyzing the HS-SPME extracts of commercial flavoured food matrices. In addition, one Kenyan pineapple and one fresh Italian peach were analyzed to determine the δ 13C VPDB of the volatile components common to strawberry. The δ 13C VPDB values are allowed to differentiate between different biogenetic pathways (C 3 and CAM plants) and more interestingly between plants of the same CO 2 fixation group (C 3 plants). Additional analyses were performed on all the samples by means of Enantioselective Gas Chromatography (Es-GC), measuring the enantiomeric distribution of linalool and γ-decalactone. It was found that GC–C-IRMS and Es-GC measurements were in agreement to detect the presence of non-natural strawberry aromas in the food matrices studied.

Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp

The volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 µL of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds were the following: ethyl butanoate, 52% and 57% of the total relative area of the chromatogram for the organic and conventional passion fruit pulps, respectively; ethyl hexanoate, 22% and 9%, respectively; and hexyl butanoate, 2% and 5%, respectively. The aroma of the organic passion fruit pulp is mainly related to the following volatile compounds: ethyl hexanoate, methyl hexanoate, β-myrcene and D-limonene. The conventional passion fruit pulp presented methyl butanoate, butyl acetate, hexanal, 1-butanol, butyl butanoate, trans-3-hexenyl acetate, cis-3-hexen-1-ol, butyl hexanoate, hexyl butanoate, 3-hexenyl butanoate and 3-hexenyl hexanoate as the main volatile compounds for aroma.

Application of Ab Initio Quantum Mechanical Calculations to Investigate Oxidation of C-7 and C-14 Methyl Esters: An Alternative Fuel

Using the GAUSSIAN 03 (Frisch et al., 2004, GAUSSIAN 03, Revision C.02, Gaussian, Inc., Wallingford, CT) program, the electronic structure of the C-14 and C-7 methyl esters, C14H28O2 (methyl tridecanoate) and C7H14O2 (methyl hexanoate), was estimated. For the electronic calculations, the density functional theory at the B3LYP/6-311G(d,p) level and the complete basis set (CBS-QB3) were applied. Bond dissociation energies for C-14 and C-7 esters were evaluated and compared with those of methyl butanoate, C5H10O2. Using the KHIMERA program (2007, KHIMERA04, Version 1.1, Motorola Inc; Novoselov et al., 2002, “CHIMERA: A Software Tool for Reaction Rate Calculations and Kinetics and Thermodynamics Analysis,” J. Comput. Chem., 23, pp. 1375–1389), contributions from energies, harmonic vibrational frequencies, and moments of inertia were utilized to construct modified Arrhenius rate expressions for bimolecular reactions. C7H14O2 was selected as a surrogate for the C14 fuel in order to study the bimolecular reactions with flame radicals. In the present work, reactions of carbon numbers 4 and 5 of C7H14O2, where carbon number 1 is the one single bonded to oxygen atom, with flame reactive radicals such as CH3, HO2, and H were studied where the rates for the reactions of other carbon sites can be obtained from studying methyl butanoate’s reactions. The rate expressions were estimated using transition state theory as implemented in KHIMERA over the temperature of 500–2000 K.

Aroma Profile and Volatiles Odor Activity Along Gold Cultivar Pineapple Flesh

Physicochemical attributes, aroma profile, and odor contribution of pineapple flesh were studied for the top, middle, and bottom cross-sections cut along the central axis of Gold cultivar pineapple. Relationships between volatile and nonvolatile compounds were also studied. Aroma profile constituents were determined by headspace solid-phase microextraction at 30 °C, followed by gas chromatography/mass spectrometry analysis. A total of 20 volatile compounds were identified and quantified. Among them, esters were the major components which accounted for 90% of total extracted aroma. Methyl butanoate, methyl 2-methyl butanoate, and methyl hexanoate were the 3 most abundant components representing 74% of total volatiles in pineapple samples. Most odor active contributors were methyl and ethyl 2-methyl butanoate and 2,5-dimethyl 4-methoxy 3(2H)-furanone (mesifuran). Aroma profile components did not vary along the fruit, but volatile compounds content significantly varied (P < 0.05) along the fruit, from 7560 to 10910 μg/kg, from the top to the bottom cross-sections of the fruit, respectively. In addition, most odor-active volatiles concentration increased from the top to the bottom 3rd of the fruit, concurrently with soluble solids content (SSC) and titratable acidity (TA) differences attributed to fruitlets distinct degree of ripening. Large changes in SSC/TA ratio and volatiles content throughout the fruit found through this study are likely to provoke important differences among individual fresh-cut pineapple trays, compromising consumer perception and acceptance of the product. Such finding highlighted the need to include volatiles content and SSC/TA ratio and their variability along the fruit as selection criteria for pineapples to be processed and quality assessment of the fresh-cut fruit.

Differences in hydrolytic abilities of two crude lipases from Geotrichum candidum 4013

The fungus Geotrichum candidum 4013 produces two types of lipases (extracellular and cell-bound). Both enzymes were tested for their hydrolytic ability to p-nitrophenyl esters and compounds having a structure similar to the original substrate (triacylglycerols). Higher lipolytic activity of extracellular lipase was observed when triacylglycerols of medium- (C12) and long- (C18) chain fatty acids were used as substrates. Cell-bound lipase preferentially hydrolysed trimyristate (C14). The differences in the abilities of these two enzymes to hydrolyse p-nitrophenyl esters were observed as well. The order of extracellular lipase hydrolysis relation velocity was as follows: p-nitrophenyl decanoate > p-nitrophenyl caprylate > p-nitrophenyl laurate > p-nitrophenyl palmitate > p-nitrophenyl stearate. The cell-bound lipase indicates preference for p-nitrophenyl palmitate. The most striking differences in the ratios between the activity of both lipases (extracellular : cell-bound) towards different fatty acid methyl esters were 2.2 towards methyl hexanoate and 0.46 towards methyl stearate (C18). The Michaelis constant (K(m) ) and maximum reaction rate (V(max) ) for p-nitrophenyl palmitate hydrolysis of cell-bound lipase were significantly higher (K(m) 2.462 mM and V(max) 0.210 U/g/min) than those of extracellular lipase (K(m) 0.406 mM and V(max) 0.006 U/g/min).

Behavioural and electrophysiological responses of the European corn borer Ostrinia nubilalis to host-plant volatiles and related chemicals

The European corn borer Ostrinia nubilalis (Hübner) (Lepidoptera: Crambidae) is a worldwide pest of maize (Zea mays L.) and other crops. The semiochemicals released by maize plants and structurally-related compounds can be used by adult female O. nubilalis for host-plant location and oviposition. Headspace volatile compounds emitted by watered and water-deprived maize plants are collected and identified by their retention indices and mass spectra. The most abundant compounds from watered plants are limonene, linalool, benzoic acid, indole, β-caryophyllene and acetophenone, whereas, in water-deprived plants, limonene, acetophenone, hexanoic acid, benzoic acid and indole are dominant. In addition, (E)-4,8-dimethyl-1,3,7-nonatriene, 6-methyl-5-hepten-2-one, anisole and 1-carvone are undetected in the water-deprived plants. Some of the identified compounds show electrophysiological activity (electroantennogram) in the antennae of both sexes, with the responses elicited by tridecane, tetradecane, dodecane, nonanal, decanal and 2-ethylhexanol on males being particularly noteworthy. In a dual-choice olfactometer, adult females show a preference for 2-hexanol, heptanal, methyl salicylate, hexyl acetate, nonanal, methyl dodecanoate, β-pinene and (E)-2-hexenyl acetate over hexane controls. Tetradecane, linalool, methyl hexanoate, methyl nonanoate, (Z)-3-hexenyl benzoate, tridecane, 2-cyclopentylcyclopentanone, 3-methylbutyl acetate, β-myrcene and (Z)-3-hexenyl butanoate result in fewer females in the test arm compared with the control arm. No single compound displays an activity similar to watered maize plants, supporting the hypothesis that blends of volatiles in specific ratios are more effective than single volatile chemicals. The results of the present study suggest that methyl salicylate, which elicits also one of the highest electrophysiological responses in female antennae, plays a role in host preference by O. nubilalis females.

Modeling of the oxidation of methyl esters—Validation for methyl hexanoate, methyl heptanoate, and methyl decanoate in a jet-stirred reactor

The modeling of the oxidation of methyl esters was investigated and the specific chemistry, which is due to the presence of the ester group in this class of molecules, is described. New reactions and rate parameters were defined and included in the software EXGAS for the automatic generation of kinetic mechanisms. Models generated with EXGAS were successfully validated against data from the literature (oxidation of methyl hexanoate and methyl heptanoate in a jet-stirred reactor) and a new set of experimental results for methyl decanoate. The oxidation of this last species was investigated in a jet-stirred reactor at temperatures from 500 to 1100 K, including the negative temperature coefficient region, under stoichiometric conditions, at a pressure of 1.06 bar and for a residence time of 1.5 s: more than 30 reaction products, including olefins, unsaturated esters, and cyclic ethers, were quantified and successfully simulated. Flow rate analysis showed that reactions pathways for the oxidation of methyl esters in the low-temperature range are similar to that of alkanes.

Infuence of MHC on odour perception of 43 chemicals and body odour

AbstractThe Major Histocompatibility Complex (MHC) is a large gene family that is found in most vertebrates and has an important influence on body odour preference and mate selection in animals. In this research we found, that human leukocyte antigen (HLA) phenotype is strongly connected with the strength and pleasantness of perceived odour of selected chemical compounds found in sweat. Among different chemical classes of compounds tested, the esters of fatty acids such as methyl undecanoate, methyl decanoate, methyl nonanoate, methyl octanoate and methyl hexanoate show strongest connection to HLA. On the other hand, our experiment did not confirm the connection of MHC to the perceived strength and pleasantness of body odour.

Influence of Modified Atmosphere Packaging on Volatile Compounds and Physicochemical and Antioxidant Attributes of Fresh-Cut Pineapple (Ananas comosus)

The effects of modified atmosphere packaging on volatile compound content and physicochemical and antioxidant attributes of Gold cultivar fresh-cut pineapples were assessed throughout storage at 5 degrees C. Fresh-cut pineapple pieces were packed under LO (low oxygen, 12% O(2), 1% CO(2)), AIR (20.9% O(2)) and HO (high oxygen, 38% O(2)) headspace atmospheres. Methyl butanoate, methyl 2-methylbutanoate, and methyl hexanoate were the most abundant volatiles regardless of the packaging atmosphere and days of storage; whereas most odor active volatiles were methyl and ethyl 2-methylbutanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone and ethyl hexanoate. Physicochemical attributes of pineapple did not significantly vary, whereas vitamin C content and total antioxidant capacity were lower for fresh-cut pineapple in HO (488 +/- 38 mg/100 mg(fw) and 54.4 +/- 5.7%, respectively) than for LO and AIR packages. Storage life of fresh-cut pineapple was limited to 14 days by volatile compounds losses and fermentation processes.