Caracterización del perfil de compuestos volátiles de un saborizante de piña en pasta: Characterization of the volatile compounds profile of a pineapple flavoring in paste

Los objetivos del presente trabajo fueron evaluar dos tecnicas de aislamiento de los compuestos volatiles de un saborizante de pina en pasta para su futuro control de calidad y caracterizar el producto desarrollado. Para el aislamiento de los compuestos volatiles se evaluaron dos metodos: microextraccion en fase solida del espacio de cabeza (HS-SPME) con el empleo de tres fibras (PDMS, PDMS/DVB y DVB/CAR/PDMS) y analisis del espacio de cabeza con un analizador Agilent G1888. Se caracterizaron 51 componentes volatiles mediante el analisis por HS-SPME con la fibra DVB/CAR/PDMS. Se recomienda la validacion de esta tecnica para usarla en el control de calidad.Palabras clave: compuestos volatiles, pina, saborizante en pasta, microextraccion en fase solida. ABSTRACT Characterization of the volatile compounds profile of a pineapple flavoring in paste The objectives of the present work were to evaluate two techniques of isolation of the volatile compounds from a pineapple flavoring in paste for its future quality control and to characterize the developed product. For the isolation of the volatile compounds two methods were evaluated: headspace-solid phase microextraccion (HS-SPME) with the use of three fibers (PDMS, PDMS/DVB and DVB/CAR/PDMS) and analysis of the headspace with the Agilent G1888 analyzer. A total of 51 volatile compounds were characterized by means of the analysis for HS-SPME with the DVB/CAR/PDMS fiber. The validation of this technique is recommended to use in the quality control.Keywords: volatile compounds, pineapple, flavoring in paste, solid-phase microextraction.