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Characteristic Aroma Compounds from Different Pineapple Parts
South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science, Guangdong, Zhanjiang, 524091, China
Yunnan Vocational College of Tropical Crops, Yunnan, Pu’er, 665000, China
* Author to whom correspondence should be addressed.
Received: 2 April 2011; in revised form: 10 June 2011 / Accepted: 15 June 2011 / Published: 20 June 2011
Abstract: Characteristic aroma volatile compounds from different parts of cayenne pineapple were analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). The main volatile compounds were esters, terpenes, ketones and aldehydes. The number and content of aroma compounds detected in pulp were higher than those found in core. In pulp, the characteristic aroma compounds were ethyl 2-methylbutanoate, ethyl hexanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), decanal, ethyl 3-(methylthio)propionate, ethyl butanoate, and ethyl (E)-3-hexenoate; while in core the main compounds were ethyl 2-methylbutanoate, ethyl hexanoate and DMHF. The highest odor units were found to correspond to ethyl 2-methylbutanoate, followed by ethyl hexanoate and DMHF. The odor units found for pulp were higher than those for core.
Keywords: pineapple; pulp; core; characteristic aroma compounds
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MDPI and ACS Style
Wei, C.-B.; Liu, S.-H.; Liu, Y.-G.; Lv, L.-L.; Yang, W.-X.; Sun, G.-M. Characteristic Aroma Compounds from Different Pineapple Parts. Molecules 2011, 16, 5104-5112.
Wei C-B, Liu S-H, Liu Y-G, Lv L-L, Yang W-X, Sun G-M. Characteristic Aroma Compounds from Different Pineapple Parts. Molecules. 2011; 16(6):5104-5112.
Wei, Chang-Bin; Liu, Sheng-Hui; Liu, Yu-Ge; Lv, Ling-Ling; Yang, Wen-Xiu; Sun, Guang-Ming. 2011. "Characteristic Aroma Compounds from Different Pineapple Parts." Molecules 16, no. 6: 5104-5112.