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Production planning can be defined as a process for producing goods in a certain period in accordance with what is predicted or scheduled through organizing resources such as labor, raw materials, machinery and other equipment. Determining the optimal number of products to be produced is the key to proper production planning. Production needs are carried out to meet demand at the minimum cost level. The purpose of this study is to estimate (predict) demand which can be used as the basis for making a production plan, by determining how many products to produce, utilizing limited resources efficiently. And increase production capacity to meet the ups and downs of demand. After forecasting by using a constant method, linear and quadratic bread, sayakaya, chocolate, coconut, blueberry, pineapple with the smallest error method, namely the standard error estimate (SEE), the constant method has the smallest error value. The next period is predicted the number of requests for sarikaya bread for 464700 packs, chocolate flavor 1390152 packs, coconut flavor 508524 packs, blueberry flavor 515112 packs, and pineapple flavor 256356 packs.

During the cultivation of the edible mushroom Fomitopsis betulina on agro-industrial side streams, a pleasant flavor strongly reminiscent of pineapple was perceived. Aroma extract dilution analyses identified two flavor components with a distinct pineapple odor. On the basis of mass spectrometric data, a Wittig reaction of (E)-penta-2,4-dien-1-yltriphosphonium bromide with ethyl levulinate was conducted. The resulting (5E/Z,7E,9)-decatrien-2-ones were identical to the compounds isolated from the fungal culture. Some structurally related methyl ketones were synthesized, confirmed by nuclear magnetic resonance and mass spectrometry, and their odor was characterized. The lowest odor threshold and most characteristic pineapple-like odor was found for (5Z,7E,9)-decatrien-2-one. Global minimum energy calculation of the methyl ketones and the comparison to (1,3E,5Z)-undecatriene, a character impact compound of fresh pineapple, showed that a chain length of at least 10 carbon atoms and a terminal double bond embedded in a "L"-shaped conformation were common to compounds imparting an intense pineapple-like odor. Both (5E/Z,7E,9)-decatrien-2-ones have not been described as natural flavor compounds.

According to legislation for identity and quality, fruit pulp is the unfermented, non-concentrated product, the consumption of polished fruits, by an appropriate technological process with a minimum content in suspension. Objective to evaluate the quality of frozen pineapple pulps sold in Limoeiro do Norte - Ce. To do so, Physico-chemical and microbiological analyzes were carried out on four commercial pineapple flavor brands named (A, B, C and D). The characteristics analyzed were color, pH, soluble solids, titratable acidity, total sugars and vitamin C. The microbiological tests consisted of determining the probable number of molds and yeasts, total and thermotolerant coliforms and Salmonella. The data were subjected to analysis of variance and media compared by the Tukey test at 5% significance level. The results obtained indicate that the physicochemical point of view of the values found for pH, SS, acidity and sugars is the total of all analyzed brands, which are evaluated in accordance with the values recommended by the legislation, except in relation to the vitamin C content, as the values found for brand B and C are above the established limits. In the evaluation of the microbiological profile, all samples are applied within the microbiological standards RDC No. 12, of January 2, 2001, for values of coliforms and salmonella, demonstrating that they are using consumption statistics only regarding mold and yeast counts, while only the D brand was found to be within the defined standards. De acuerdo con la legislación de identidad y calidad, la pulpa de fruta es el producto no fermentado, no concentrado obtenido a partir de fruta despulpada, mediante un proceso tecnológico adecuado, con un contenido mínimo de sólidos en suspensión. El objetivo fue evaluar la calidad de las pulpas de piña congeladas vendidas en Limoeiro do Norte - Ce. Se realizaron análisis físico-químicos y microbiológicos de cuatro marcas comerciales denominadas (A, B, C y D) del aroma de piña. Los análisis realizados fueron color, pH, sólidos totales, sólidos solubles, acidez total expresada en ácido cítrico, azúcares totales y vitamina C. Las pruebas microbiológicas consistieron en determinar el número probable de mohos y levaduras, coliformes totales y termotolerantes y Salmonella. Los datos fueron sometidos a análisis de varianza y comparación de medias mediante la prueba de Tukey al nivel de significancia del 5%. Los resultados obtenidos indicaron que, desde el punto de vista fisicoquímico, los valores encontrados para pH, SS, acidez y azúcares totales de todas las marcas analizadas estaban de acuerdo con los valores determinados por la legislación, pero en relación al contenido de vitamina C, los valores encontrados para la marca B y C están por encima del valor establecido. En la evaluación del perfil microbiológico, todas las muestras estuvieron dentro de los estándares microbiológicos RDC No. 12, del 2 de enero de 2001 para los valores de coliformes y Salmonella, demostrando que son aptas para el consumo, sin embargo por cuánto el moho cuenta. levaduras, solo la marca D se encuentra dentro de los estándares establecidos. Segundo a legislação para identidade e qualidade, polpa de fruta é o produto não fermentado, não concentrado, obtido de fruta polposa, por processo tecnológico adequado, com teor mínimo em sólidos em suspensão. Objetivou-se avaliar a qualidade de polpas de abacaxi congeladas comercializadas em Limoeiro do Norte - Ce. Foram realizadas análise físico-químicas e microbiológicas em quatro marcas comercias denominadas (A, B, C e D) do sabor abacaxi. As análises realizadas foram cor, pH, sólidos totais, sólidos solúveis, acidez total expressa em ácido cítrico, açúcares totais e vitamina C. As microbiológicas consistiram em determinar o número provável de bolores e leveduras, coliformes totais e termotolerantes e Salmonella. Os dados foram submetidos a análise de variância e médias comparadas pelo teste de Tukey ao nível de 5% de significância. Os resultados obtidos indicaram que do ponto de vista físico-químico os valores encontrados para pH, SS, acidez e açúcares totais de todas as marcas analisadas apresentaram-se em conformidade com os valores determinados pela legislação, porém em relação ao teor de vitamina C, os valores encontrados para a marca B e C estão acima do estabelecido. Na avaliação do perfil microbiológico, todas as amostras encontraram-se dentro dos padrões microbiológicos RDC n° 12, de 02 de janeiro de 2001 para os valores de coliformes e Salmonella, demonstrando estarem adequadas para o consumo, porém para quanto as contagens de bolores e leveduras, somente a marca D mostrou estar dentro dos padrões estabelecidos.

A fungus that bursts from the bark of birch trees produces a single molecule with the sweet smell of pineapple—an aroma usually formed by a mixture of many compounds (J. Agric. Food Chem. 2019, DOI...

Objetivos: O condicionamento da superfície dos tecidos dentários duros com ácido fosfórico 35% é normalmente utilizado para fornecer retenção micromecânica para adesivos odontológicos. Quando lavado da superfície, o ácido pode gerar gosto amargo e desagradável ao paladar do paciente. O objetivo deste estudo foi analisar o efeito da adição de um agente aromatizante à composição do gel de ácido fosfórico 35% e investigar se existe alteração de características fundamentais deste material, como sua capacidade de desmineralizar a superfície dentária. Métodos: Além de um grupo controle (sem flavorizante), foram testados grupos de ácido fosfórico 35% com a adição de 0,5% ou 3% do aromatizante (Aroma Abacaxi Pó; Bio Green Ingredients). Foram realizadas análises de viscosidade, estabilidade do pH e de desmineralização da superfície de esmalte condicionada por microscopia eletrônica de varredura, além de teste de resistência de união ao esmalte por microcisalhamento. Resultados: Apesar dos grupos apresentarem pequenas diferenças entre si, nenhuma das alterações se mostrou significativa, exceto o aumento da viscosidade do gel contendo 3% do aromatizante. Conclusões: A adição de agente aromatizante ao gel condicionador de ácido fosfórico 35% parece ser alternativa viável para reduzir os problemas relacionados ao contato com o sabor desagradável do material, uma vez que não promoveu alteração negativa significativa nas características e comportamento do ácido.

An experiment was conducted at Postharvest Laboratory, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka during February 2018 to December 2018 to add value to Watermelon rind and to study quality of watermelon rind jam as influenced by different concentration of rinds and sugar with flavors. This single factors experiment was consisted of sixteen treatments with three replications and laid out in CRD. The treatments were T1F0=50% rind+50% sugar+no flavor; T1F1=50% rind+50% sugar+strawberry flavor; T1F2=50% rind+50% sugar+pineapple flavor; T1F3=50% rind+50% sugar+vanila flavor; T2F0=80% rind+20% sugar+no flavor; T2F1=80% rind+20% sugar+strawberry flavor; T2F2=80% rind+20% sugar+pineapple flavor; T2F3=80% rind+20% sugar+vanila flavor; T3F0=60% rind+40% sugar+no flavor; T3F1=60% rind+40% sugar+strawberry flavor; T3F2=60% rind+40% sugar+pineapple flavor; T3F3=60% rind+40% sugar+vanila flavor; T4F0=40% rind+60% sugar+no flavor; T4F1=40% rind+60% sugar+strawberry flavor; T4F2=40% rind+60% sugar+pineapple flavor; T4F3=40% rind+60% sugar+vanila flavor. At first qualitative test was done for prepared jam. Then organolaptic test was done and last of all various chemical changes were determined with the storage period. T1F1 was statistically best. The chemical analysis of T1F1 jam was pH (3.80), TSS (6.00 %,), TA (2.48%), vitamin C (0.26mg/100g). This suggested that 50% rind+50% sugar and strawberry flavor was the promising formulation for the preparation of good quality of watermelon rind jam.

Pineapples from five different countries and six different producers were evaluated approximately monthly over a 14-month period. Descriptive sensory analysis was conducted using eight descriptive terms: sweetness, sourness, pineapple flavor intensity, firmness, juiciness, off-flavor, banana character and coconut character, along with a rating for overall acceptability. A regression tree model relating acceptability to the other sensory attributes showed that the attributes sweetness, pineapple flavor intensity and off-flavor were the most important factors in determining acceptability. Pineapple flavor rating was more important than sweetness rating in determining pineapple sensory quality as long as the sugar content of the fruit was adequate. PRACTICAL APPLICATIONS A regression tree model is an excellent tool for evaluating the results of consumer panels as it is amiable to hedonic rating scales, does not require normally distributed data, and outliers have little effect on the results of the analysis. Regression tree models can also provide additional insights into the relationship between sensory attributes and overall acceptability. For example, this study shows that higher volatile content increases both flavor intensity and apparent sweetness resulting in a pineapple with higher overall acceptability.

By application of aroma extract dilution analysis (AEDA) to an aroma distillate prepared from fresh pineapple using solvent-assisted flavor evaporation (SAFE), 29 odor-active compounds were detected in the flavor dilution (FD) factor range of 2 to 4,096. Quantitative measurements performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAVs) of 12 selected odorants revealed the following compounds as key odorants in fresh pineapple flavor: 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDF; sweet, pineapple-like, caramel-like), ethyl 2-methylpropanoate (fruity), ethyl 2-methylbutanoate (fruity) followed by methyl 2-methylbutanoate (fruity, apple-like) and 1-(E,Z)-3,5-undecatriene (fresh, pineapple-like). A mixture of these 12 odorants in concentrations equal to those in the fresh pineapple resulted in an odor profile similar to that of the fresh juice. Furthermore, the results of omission tests using the model mixture showed that HDF and ethyl 2-methylbutanoate are character impact odorants in fresh pineapple.

Sucrose phosphorylase from Leuconostoc mesenteroides catalyzed transglucosylation from sucrose to 4-hydroxy-3(2H)-furanone derivatives. When 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone or 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (EHMF) were used as acceptors, their transfer ratios were more than 45%. In the case of glucosylation of HDMF, the major transfer product was identified as 2,5-dimethyl-3(2H)-furanone 4-O-alpha-D-glucopyranoside (DMF-G). In the case of glucosylation of EHMF, two major transfer products were obtained, and their structures were identified as 2-ethyl-5-methyl-3(2H)-furanone 4-O-alpha-D-glucopyranoside (2E5MF-G) and 5-ethyl-2-methyl-3(2H)-furanone 4-O-alpha-D-glucopyranoside (5E2MF-G) on the bases of spectrometric investigations. These glucosides were more stable than each aglycone. The glucosylated HDMF, DMF-G, was an odorless chemical, on the other hand, HDMF had a pineapple flavor. The glucosylated EHMF (EMF-G) were white odorless powders, though aglycone EHMF was a pale yellow syrup like a caramel with an intense sweet odor. Although DMF-G and EMF-G showed little radical-scavenging activity, hydrolyzates of these glucosides by an intestinal acetone powder from pigs had antioxidative activity as well as their aglycones. It was suggested that these glucosides improved some physical properties and may become prodrugs by glucosylation.

We investigated the stability of “Chloral Hydrate Syrup” by 1H-NMR spectrometry and spectrophotometry.“Choloral Hydrate Syrup” is composed of 4%(w/v) chloral hydrate, 50%(w/v) simple syrup and 2%(w/v) pineapple flavor. When “Chloral Hydrate Syrup” was kept in the dark and cold conditions, chloral hydrate was found to be stable for at least 2 weeks. No changes in the smell and taste of “Chloral Hydrate Syrup” were observed. However, the color was fugitive, and 80% of original color was lost within a week even in the dark and cold conditions.The Pharmacological effects of “Chloral Hydrate Syrup” given for 25 infant patients, who had been hospitalized in Toyama Medical and Pharmaceutical University Hospital between September and November 1997, were evaluated clinically. “Chloral Hydrate Syrup” showed a certain, hypnotic effect in 24 out of 25 patients. These results suggest that “Chloral Hydrate Syrup” is useful as a hospital hypnotic preparation.

By use of extracts prepared by liquid-liquid separation of the volatiles from self-prepared juices of pineapple fruits (Ananas comosus) (n = 14) as well as commercial pineapple recovery aromas/water phases (n = 3), on-line capillary gas chromatography-isotope ratio mass spectrometry was employed in the combustion (C) and the pyrolysis (P) modes (HRGC-C/P-IRMS) to determine the delta(13)C(VPDB) and delta(2)H(VSMOW) values of selected pineapple flavor constituents. In addition to methyl 2-methylbutanoate 1, ethyl 2-methylbutanoate 2, methyl hexanoate 3, ethyl hexanoate 4, and 2,5-dimethyl-4-methoxy-3[2H]-furanone 5, each originating from the fruit, the delta(13)C(VPDB) and delta(2)H(VSMOW) data of commercial synthetic 1-5 and "natural" (biotechnologically derived) 1-4 were determined. With delta(13)C(VPDB) data of pineapple volatiles 1-4 varying from -12.8 to -24.4 per thousand, the range expected for CAM metabolism was observed. Compound 5 showed higher depletion from -20.9 to -28.6 per thousand. A similar situation was given for the delta(2)H(VSMOW) values of 3-5 from pineapple ranging from -118 to -191 per thousand, whereas 1 and 2 showed higher depleted values from -184 to -263 per thousand. In nearly all cases, analytical differentiation of 1-5 from pineapple and natural as well as synthetic origin was possible. In general, natural and synthetic 1-5 exhibited delta(13)C(VPDB) data ranging from -11.8 to -32.2 per thousand and -22.7 to -35.9 per thousand, respectively. Their delta(2)H(VSMOW) data were in the range from -242 to -323 per thousand and -49 to -163 per thousand, respectively.

Fresh-cut fruits are the fastest growing market in today's produce business. However, once a fruit is cut it becomes a different product from what it was in its uncut form. Thus, produce marketers must ensure their product's flavor and texture as well as the product's safety. We examined the effect of storage (4°C for 3, 7, and 10 days) on the flavor volatile profile of freshly-cut pineapples. Volatiles of fresh-cut and stored pineapple chunks were examined by gas chromatography (GC), GC olfactometry (GC-O), GC mass spectroscopy (GC-MS), and microbiological testing. GC-O data using dynamic headspace sampling techniques indicated that pineapple-like flavors increased very slightly during storage while unpleasant odors and volatiles such as fermented, cheesy, sour dough, alcohol, oily, etc., showed dramatic increases and masked the more desirable pineapple flavor. The large increases in the level of low boiling alcohols (as determined by GC and GC-MS) in stored pineapple suggest that fermentation events were ongoing. Yeast were confirmed as the source of the fermentation derived alcohols. No other microbes (aerobic plate counts, total coliforms, E. coli, and mold) were found above the range acceptable to the fresh-cut produce industry.

A foodborne disease outbreak characterized by vomiting, abdominal pain and diarrhea, involving mostly children was investigated. Epidemiological, hospital and laboratory investigations indicated that the disease outbreak was associated with consumption of rancid biscuits abandoned in the street corner in a crowded locality of old city Hyderabad. The offensive flavors of rancidity were masked by the strong pineapple flavor used in the biscuits. Rancidity of the biscuits was confirmed by high peroxide value and acidity of extracted fat. Bacterial contamination was excluded by the total aerobic plate counts and negative tests for Staphylococcus and Salmonella.

SUMMARY Methyl β-methylthiopropionate and ethyl β-methylthiopropionate were isolated and identified from pineapple flavor concentrate. These are the major volatile sulfur-containing compounds present. Also detected were two minor sulfur-containing compounds. The total volatile sulfur content of pineapple flavor concentrate was found to be 0.4–1.0% (13–32 ppb based on whole pineapple).

SUMMARY An unstable compound with an intense odor of “burnt pineapple” was isolated as a major component of a pineapple flavor concentrate. This compound was tentatively identified as 2,5-dimethyl-P-hydroxy-3(2H)-furanone (I).