Abstract
Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 μg·kg−1 and 380.66 μg·kg−1 in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs) of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester and δ-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple.
Highlights
Native to Central and South America, pineapple
The aroma volatile compounds have been extensively studied for 60 years, and many researchers have focused on these compounds [16,17,18]
More than 280 volatile compounds have been identified among the aroma volatiles of pineapple, but few volatile compounds that had been identified contributed to the pineapple aroma [19]
Summary
Native to Central and South America, pineapple Merr.) is widely distributed in tropical regions such as Hawaii, India, Malaysia, Philippines, Thailand and several provinces of China. The pineapple has become one of the most popular exotic fruits in demand [1]. But only a few of the leading types are sold commercially. Due to its attractive sweet flavor, pineapple is widely consumed as both fresh and canned fruits, as well as in processed juices and as an ingredient in exotic foods. The volatile components of pineapples have been studied extensively. More than 280 compounds are known to be involved in generating the characteristic pineapple flavor [2,3,4,5,6]
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