Characteristic Aroma Compounds from Different Pineapple Parts

Molecules

Chang-Bin Wei¹  Sheng-Hui Liu¹  Yu-Ge Liu¹  Ling-Ling Lv¹  Wen-Xiu Yang¹ 

[1] ¹South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science, Guangdong, Zhanjiang, 524091, China ²Yunnan Vocational College of Tropical Crops, Yunnan, Pu’er, 665000, China

关键词: pineapple;    pulp;    core;    characteristic aroma compounds;   

DOI  :  10.3390/molecules16065104

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.