Characteristic Aroma Compounds from Different Pineapple Parts

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.

Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing

“…(2007) reported that hydrocarbons and esters were the main compounds, which could be explained by differences in cultivars, growing conditions, and volatiles extraction methods. Such differences could also justify why methyl butanoate and methyl 2‐methylbutanoate were not found in ‘Smooth Cayenne’ pineapple, despite being the most abundant components in other studies (Wei et al. , 2011).…”

Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril) processing residues

“…and 1.08%, respectively), and γ-hexalactone (0.96% and 1.09%, respectively) (Table 3). Wei et al (2011) identified 44 volatile compounds when characterizing pineapple pulp and core by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). Some of them are the same as those identified in the present study, in which pineapple residues were characterized: methyl hexanoate, ethyl hexanoate, methyl 3-(methylthio) propanoate, methyl octanoate, ethyl decanoate, α-terpineol, nonanal, and decanal.…”

Volatile compounds profile of Bromeliaceae flowers

“…In the Bromeliaceae family, volatile compounds were studied in the Ananas genus and mostly the fruit volatile compounds. In Ananas over 280 compounds were identified, the most abundant being esters, terpenes, ketones and aldehydes (Tokitomo, Steinhaus, Suttner, & Schieberle, 2005;Liu, Wei, Sum, & Zang, 2008;Wei et al, 2011). Aguilar-Rodríguez et al (2014) identified nine volatile compounds (three fatty acid derivatives and six terpenoids) in T. macropetala, and correlated their presence to bat-pollination during a study of floral and reproductive biology.…”