02141naa a2200313 a 450000100080000000500110000800800410001902400440006010000200010424501800012426000090030430000100031352011370032365000320146065000230149265000190151565000200153465000120155465000100156665000140157665300400159065300480163065300230167865300270170170000200172870000180174870000240176677300370179021609572024-01-18       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.3390/pr110823032DOI1 aPORTO, E. C. M.  aEffect of atmospheric cold plasma on the aroma of pineapple juicebimproving fresh and fruity notes and reducing undesired pungent and sulfurous aromas.h[electronic resource]  c2023  a12 p.  aPineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma on the aroma compounds and descriptors of pineapple juice, evaluating the effects of plasma on its esters and thioesters. Dielectric barrier discharge plasma was applied to pineapple juice, varying the excitation frequency (50 to 1000 Hz) and processing time (10 to 20 min) at constant voltage (20 kV). Plasma treatment induced successive demethylation of esters and the conversion of methyl esters into ethyl esters. Thioesters showed to be more stable under plasma treatment. Proper setting of plasma operating conditions enabled an improvement in the fresh and fruity descriptors of pineapple juice, a reduction of its undesired pungently sweet aroma, but an increase in the influence of sulfurous descriptors. Plasma treatment at 50 Hz reduced the undesired aromas of pineapple while maintaining its fresh and fruity descriptors.  aAnanas comosus var. comosus  aAromatic compounds  aFood chemistry  aQuality control  aAbacaxi  aAroma  aQualidade  aDielectric barrier discharge plasma  aPlasma de descarga com barreira dielétrica  aQuímica alimentar  aQuímica dos alimentos1 aBRITO, E. S. de1 aRODRIGUES, S.1 aFERNANDES, F. A. N.  tProcessesgv. 11, n. 2303, 2023.