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.
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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.
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. International Journal of Molecular Sciences. 2012; 13(6):7383-7392.
Zheng, Liang-Yong; Sun, Guang-Ming; Liu, Yu-Ge; Lv, Ling-Ling; Yang, Wen-Xiu; Zhao, Wei-Feng; Wei, Chang-Bin. 2012. "Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China." Int. J. Mol. Sci. 13, no. 6: 7383-7392.