Next Article in Journal
Hierarchical Assembly of Multifunctional Oxide-based Composite Nanostructures for Energy and Environmental Applications
Previous Article in Journal
New Antifungal Pyranoisoflavone from Ficus tikoua Bur.
Article

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

1
South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science, Zhanjiang 524091, Guangdong, China
2
Yunnan Vocational College of Tropical Crops, Pu’er 665000, Yunnan, China
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2012, 13(6), 7383-7392; https://doi.org/10.3390/ijms13067383
Received: 13 April 2012 / Revised: 13 May 2012 / Accepted: 28 May 2012 / Published: 14 June 2012
(This article belongs to the Section Biochemistry)
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. View Full-Text
Keywords: pineapple; aroma volatile compounds; odor active values (OAVs); GC/MS pineapple; aroma volatile compounds; odor active values (OAVs); GC/MS
MDPI and ACS Style

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. https://doi.org/10.3390/ijms13067383

AMA Style

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. https://doi.org/10.3390/ijms13067383

Chicago/Turabian Style

Zheng, Liang-Yong, Guang-Ming Sun, Yu-Ge Liu, Ling-Ling Lv, Wen-Xiu Yang, Wei-Feng Zhao, and Chang-Bin Wei. 2012. "Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China" International Journal of Molecular Sciences 13, no. 6: 7383-7392. https://doi.org/10.3390/ijms13067383

Find Other Styles

Article Access Map by Country/Region

1
Only visits after 24 November 2015 are recorded.
Back to TopTop