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Int. J. Mol. Sci. 2012, 13(6), 7383-7392; doi:10.3390/ijms13067383
Article

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

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Received: 13 April 2012 / Revised: 13 May 2012 / Accepted: 28 May 2012 / Published: 14 June 2012
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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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.
Keywords: pineapple; aroma volatile compounds; odor active values (OAVs); GC/MS pineapple; aroma volatile compounds; odor active values (OAVs); GC/MS
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.

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Zheng, L.-Y.; Sun, G.-M.; Liu, Y.-G.; Lv, L.-L.; Yang, W.-X.; Zhao, W.-F.; Wei, C.-B. Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China. Int. J. Mol. Sci. 2012, 13, 7383-7392.

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