<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2221-2442</journal-id>
<journal-title><![CDATA[Revista CENIC Ciencias Químicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. CENIC Cienc. Quím.]]></abbrev-journal-title>
<issn>2221-2442</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Investigaciones Científicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2221-24422020000200284</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Compuestos volátiles en tres variedades de piña cultivadas en Colombia]]></article-title>
<article-title xml:lang="en"><![CDATA[Volatile compounds from three pineapple varieties grown in Colombia.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quijano Celis]]></surname>
<given-names><![CDATA[Clara E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pino]]></surname>
<given-names><![CDATA[Jorge A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Echeverri]]></surname>
<given-names><![CDATA[Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de los Andes Dpto. Química ]]></institution>
<addr-line><![CDATA[ Bogotá]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto de Investigaciones para la Industria Alimentaria  ]]></institution>
<addr-line><![CDATA[ La Habana]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de La Habana Instituto de Farmacia y Alimentos Dpto. Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Productos de la Vega  ]]></institution>
<addr-line><![CDATA[ Risaralda]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>51</volume>
<numero>2</numero>
<fpage>284</fpage>
<lpage>297</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2221-24422020000200284&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2221-24422020000200284&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2221-24422020000200284&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La piña (Ananas comosus [L.] Merr.) es una de las frutas tropicales más importante y popular, debido al aroma y sabor atractivos. Varios cientos de variedades se cultivan en varias partes del mundo y que es conocido que poseen marcadas diferencias en sus características sensoriales. La aplicación de la extracción líquida-líquida combinada con la cromatografía de gases-espectrometría de masas y los valores de actividad del olor fueron usados para analizar los compuestos volátiles de las variedades de piña fresca Oromiel, Cayena y Manzana cultivadas en Colombia, y para estimar los compuestos más activos del aroma. Se identificaron 194 constituyentes, distribuidos en 183 (17,51 mg/kg), 173 (11,39 mg/kg) y 153 (9,14 mg/kg) compuestos en las variedades Oromiel, Cayena y Manzana, respectivamente. La composición de los extractos estuvo constituida mayoritariamente por ésteres, seguidos de aldehídos, alcoholes, ácidos, terpenos, furanos y otros de distinta naturaleza química, pero cuantitativamente fueron predominantes los ésteres y tioésteres. Las tres variedades coincidieron en tener como predominante al hexanoato de metilo con una nota de piña. Las variedades Oromiel y Manzana coincidieron en tener como segundo predominante al 3-(metiltio)-propanoato de metilo con una nota olfativa a bajas concentraciones que recuerda a la piña, mientras que en la Cayena fue el octanoato de metilo (nota frutal). Un total de 35, 37 y 30 compuestos son contribuyentes activos del aroma de las variedades Oromiel, Cayena y Manzana, respectivamente. La contribución al aroma de cada uno de ellos difiere según la variedad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT La piña (Ananas comosus [L.] Merr.) is one of the most important and popular of tropical fruits, mainly due to its attractive flavor. Several hundreds of varieties are grown in various parts of the world and are known to vary markedly in their sensory characteristics. Application of liquid-liquid extraction combined with gas chromatography-mass spectrometry and odor activity value was used to analyze volatile compounds from fresh pineapple varieties Oromiel, Cayena and Manzana grown in Colombia, and to estimate the most aroma-active compounds. A total of 194 volatile compounds were identified, which were distributed in 183 (17.51 mg/kg), 173 (11.39 mg/kg) y 153 (9.14 mg/kg) constituents in the varieties Oromiel, Cayena and Manzana, respectively. The composition of the extracts was constituted by esters, aldehydes, alcohols, acids, terpenes, furans and other of different chemical nature, but quantitatively esters and thioesters were predominant. Ethyl hexanoate was the major compound in the three varieties, with a pineapple note. Oromiel and Manzana varieties agreed with methyl 3-(methylthio)-propanoate as the second major constituent, with a pineapple-like note at low concentrations, while in Cayena pineapple was methyl octanoate (fruity note). A total of 35, 37 and 30 of them were aroma active compounds of the varieties Oromiel, Cayena y Manzana, respectively. The contribution of each one was different among the varieties.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[piña]]></kwd>
<kwd lng="es"><![CDATA[compuestos volátiles]]></kwd>
<kwd lng="es"><![CDATA[aroma]]></kwd>
<kwd lng="es"><![CDATA[cromatografía de gases-espectrometría de masas]]></kwd>
<kwd lng="es"><![CDATA[valores de actividad de olor]]></kwd>
<kwd lng="en"><![CDATA[pineapple]]></kwd>
<kwd lng="en"><![CDATA[volatile compounds]]></kwd>
<kwd lng="en"><![CDATA[aroma]]></kwd>
<kwd lng="en"><![CDATA[gas chromatography-mass spectrometry]]></kwd>
<kwd lng="en"><![CDATA[odor activity value]]></kwd>
</kwd-group>
</article-meta>
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