Characterization of soluble sugars, glycosidically bound and free volatiles in fresh-cut pineapple stored at different temperature

Abstract Glycosidically bound volatiles are important precursors of overall aromas in fresh-cut fruit and this bound volatile can be deglycosylated to free forms by the catalyzation of β-glucosidase. The profiles of sugars, free and bound volatiles of fresh-cut pineapple subjected to 4 °;C and 20 °C were investigated. Results showed that cutting induced the increase of total sugars and sucrose in fresh-cut pineapple compared with whole pineapple, but contents of total sugar and sucrose decreased along with the storage. Cutting promoted the increase of most free esters, aldehydes, ketones and lactones at 1 d. Correspondingly, most esters, aldehydes, ketones and lactones in bound from were decreased by cutting with the induction of β-glucosidase. Besides, most free volatiles exhibited increased trends at 1 d and then decreased afterwards. Most bound volatiles exhibited decreased trends during the storage. Furthermore, in 20 °C stored fresh-cut pineapple, most free esters decreased sharply during 4 d storage, and odor flavors became the most abundant aromas, like isoamyl acetate, ethyl decanoate, ethyl octanoate, ethyl acetate, and ethanol. A total of 14 volatiles were identified in free and bound forms, and cutting inhibited the accumulations of these bound volatiles but boosted the emissions of these free volatiles, correspondingly.