Abstract
BackgroundPineapple is highly relished for its attractive sweet flavour and it is widely consumed in both fresh and canned forms. Pineapple flavour is a blend of a number of volatile and non-volatile compounds that are present in small amounts and in complex mixtures. The aroma compounds composition may be used for purposes of quality control as well as for authentication and classification of pineapple varieties.ResultsThe key volatile compounds and aroma profile of six pineapple varieties grown in Malaysia were investigated by gas chromatography–olfactometry (GC-O), gas-chromatography–mass spectrometry and qualitative descriptive sensory analysis. A total of 59 compounds were determined by GC-O and aroma extract dilution analysis. Among these compounds, methyl-2-methylbutanoate, methyl hexanoate, methyl-3-(methylthiol)-propanoate, methyl octanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone, δ-octalactone, 2-methoxy-4-vinyl phenol, and δ-undecalactone contributed greatly to the aroma quality of the pineapple varieties, due to their high flavour dilution factor. The aroma of the pineapples was described by seven sensory terms as sweet, floral, fruity, fresh, green, woody and apple-like.ConclusionInter-relationship between the aroma-active compounds and the pineapples revealed that ‘Moris’ and ‘MD2’ covaried majorly with the fruity esters, and the other varieties correlated with lesser numbers of the fruity esters. Hierarchical cluster analysis (HCA) was used to establish similarities among the pineapples and the results revealed three main groups of pineapples.
Highlights
Pineapple is highly relished for its attractive sweet flavour and it is widely consumed in both fresh and canned forms
The purpose of this study were: (1) to identify and quantify the volatile compounds in six different varieties of pineapples grown in Malaysia (Moris, Maspine, MD2, N36, Josapine and Sarawak) and (2) apply fingerprinting technique to determine which volatile compounds may be potential markers for pineapple varieties grown in Malaysia
Sensory evaluation The aroma qualities of the six different pineapple varieties were elucidated by ten trained panellists
Summary
Pineapple is highly relished for its attractive sweet flavour and it is widely consumed in both fresh and canned forms. Merr) which is one of the most popular exotic fruits in the world trade is widely distributed in tropical regions such as the Philippines, Thailand, Malaysia and Indonesia. In 2016, the global pineapple production was estimated at 24.78 million metric tons with Costa Rica (2930.66 metric tons), Brazil (2694.56 metric tons), Philippines (2612.47 metric tons), India (1964 metric tons),Thailand (1811.59 metric tons, and Nigeria (1591.28 metric tons) as the top five pineapple producers in the world [1]. The main pineapple varieties grown in Malaysia are: ‘Moris’, ‘N36’, ‘Sarawak’, ‘Gandul’, ‘Yankee’, ‘Josapine’, ‘Maspine’, and most recently ‘MD2’. Some of these varieties such as N36 and Josapine were locally developed for the local fresh fruit market
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