Molecules 2011, 16(6), 5104-5112; doi:10.3390/molecules16065104
Article

Characteristic Aroma Compounds from Different Pineapple Parts

Received: 2 April 2011; in revised form: 10 June 2011 / Accepted: 15 June 2011 / Published: 20 June 2011
(This article belongs to the Section Natural Products)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.

AMA 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(6):5104-5112.

Chicago/Turabian Style

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.

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