Are pineapples really delicious? The history of the pineapple's taste/flavour and the role of varietal and terroir

Spence, Charles

doi:10.1016/j.ijgfs.2023.100682

Cited by 8 publications

(7 citation statements)

References 81 publications

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“…Esters are one of the most important volatiles in many fruits, as they typically provide pleasant odors and are often responsible for the characteristic aroma of fruits, including pineapple [19,24,25]. Various ester compounds primarily emit fruity, floral, and sweet odors, along with other specific likable scents that contribute to the overall aroma profile of fruits and may play crucial roles in determining consumers' overall liking [1,24]. The 'No.…”

Section: Discussionmentioning

confidence: 99%

“…Pineapple (Ananas comosus), an evergreen perennial plant of the Bromeliaceae family, is a popular fruit worldwide because of its unique flavor characteristics [1][2][3]. In Japan, the pineapple is one of the few horticultural trees that can be grown in the southernmost prefecture, Okinawa, where the subtropical soil is poor in organic matter and is strongly acidic [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…The flavor of fruits is influenced by the composition and concentration of the volatile compounds that contribute to their aroma [1,3,17]. Chemical analysis techniques such as GC-MS and the MS-e-nose can provide objective measurements of volatile compounds and contribute to understanding the flavor quality of fruits, including pineapples [5,17].…”

Section: Introductionmentioning

confidence: 99%

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Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography–Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation

Asikin,

Kawahara,

Kochi

et al. 2023

Chemosensors

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The recent increase in demand for Okinawan pineapples has necessitated the development of new varieties with attractive aromas. This study aimed to evaluate the volatile characteristics of five Okinawan pineapple breeding lines, i.e., ‘No. 22’, ‘No. 25’, ‘No. 26’, ‘No. 27’, and ‘No. 28’. The total volatiles in the cryopulverized fruit flesh were examined using headspace gas-chromatography–mass-spectrometry-based electronic nose analysis. The total ion masses of the volatiles were visualized using principal component analysis, and three replicates of each line with comparable volatile characteristics were selected. Furthermore, the composition of the volatile components in these replicates was assessed, and the odor activity values (OAVs) were calculated. The breeding lines varied in the quantity and composition of their volatile compounds, which were predominantly esters, ketones, terpenes, and alcohols. The ‘No. 22’ fruit contained a greater content of volatiles than the other lines. Moreover, 14 volatiles with OAV > 1 were accounted as aroma-active compounds, and their variations were distinguished as follows: the highest OAV (786.96) was recorded for methyl 2-methylbutanoate of the ‘No. 26’ line; 2,5-dimethyl-4-methoxy-3(2H)-furanone was superior in the ‘No. 26’ and ‘No. 27’ lines; and δ-decalactone was only present in the ‘No. 22’ and ‘No. 27’ fruits, suggesting different potent practical uses for these new breeding lines.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography–Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation

Asikin,

Kawahara,

Kochi

et al. 2023

Chemosensors

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“…In pineapple probiotic drinks, there is no lactose, so besides inulin, lactic acid bacteria use the sugar in pineapple for the fermentation process [17]. Lactic acid bacteria utilize monosaccharides contained in fruit during fermentation so that lactic acid is formed which causes the atmosphere to become acidic [18]. Lactic acid bacteria can utilize the high sucrose content in pineapple as a carbon source…”

Section: Total Labmentioning

confidence: 99%

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

Pramono,

Mulyani,

Legowo

et al. 2024

int.jour.sci.res.mana

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Probiotic drinks are functional drinks made from the fermentation process of Lactic Acid Bacteria (LAB). This drink usually uses milk-based ingridients, but diversification of vegetable-based products is carried out with pineapple because it contains sugar, vitamin, and has an attractive color and aroma. The probiotic drink was enriched by Inulin's mangrove apple. The research aims to determine the Characteristics of pineapple probiotic drink enriched by inulin's mangrove apple. The research procedures carried out were making pineapple juice, inulin's mangrove apple, and pineapple fruit probiotic drink which enriched by inulin's mangrove apple. The concentration of Inulin's mangrove apple was significant (p<0.05) on the characteristics of pineapple fruit probiotic drinks. The pH valus of 3.70-4.10, total sugar 9.30-10.53o brix, and total LAB 9.5 x 107 -4.33x 108 CFU/mL. There was a significant effect (p<0.05) on the aroma, taste and overall variables in the hedonic test results and no significant effect on the color. THe concentration of 3% inulin's mangrove apple is the best.

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“…The Red Spanish, Perola and Manzana kinds are often farmed locally in their original markets, while the Cayenne, Singapore Spanish and Queen cultivars are the most commercially valued traditional pineapple cultivars globally. Because of its excellent fresh fruit processing qualities and great output potential, the Smooth Cayenne cultivar rose to prominence and has dominated the market since the 1800's (3). Assam, Meghalaya, Tripura, Manipur, West Bengal, Kerala, Karnataka, and Goa are among the states where pineapple is cultivated.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition and Therapeutic Potential of Pineapple Peel – A Comprehensive Review

Mehraj,

Das,

Feroz

et al. 2024

Chemistry & Biodiversity

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Pineapple (Ananas comosus), the succulent and vibrant tropical fruit, is a symbol of exoticism and sweetness. The pineapple peel, often considered as waste, has garnered attention for its potential applications. The pineapple peel is rich in essential nutrients, including calcium, potassium, vitamin C, carbohydrates, dietary fiber, and water, making it beneficial for the digestive system, weight management, and overall balanced nutrition. It contains significant amounts of sugars such as sucrose, glucose, and fructose, along with citric acid as the predominant organic acid. The peel also contains bromelain, a proteolytic enzyme known for its digestive properties. Studies have highlighted the pharmacological properties of pineapple peel, such as its potential anti‐parasitic effects, alleviation of constipation, and benefits for individuals with irritable bowel syndrome (IBS). Efforts are being made to promote the utilization of pineapple peel as a valuable resource rather than mere waste. Its applications range from the production of vinegar, alcohol, and citric acid to the development of various food products, including squash, syrup, jelly, and pickles. Further research and innovation are required to fully explore the potential of pineapple peel and establish sustainable practices for its utilization, contributing to waste reduction and the development of value‐added products.

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Are pineapples really delicious? The history of the pineapple's taste/flavour and the role of varietal and terroir

Cited by 8 publications

References 81 publications

Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography–Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation

Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography–Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

Nutritional Composition and Therapeutic Potential of Pineapple Peel – A Comprehensive Review

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