title: 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.
authors.affiliation: South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science, Guangdong, Zhanjiang, China. ziboweichangbin@163.com
authors.forename: Chang-Bin
authors.initials: CB
authors.lastname: Wei
authors.forename: Sheng-Hui
authors.initials: SH
authors.lastname: Liu
authors.forename: Yu-Ge
authors.initials: YG
authors.lastname: Liu
authors.forename: Ling-Ling
authors.initials: LL
authors.lastname: Lv
authors.forename: Wen-Xiu
authors.initials: WX
authors.lastname: Yang
authors.forename: Guang-Ming
authors.initials: GM
authors.lastname: Sun
mesh_terms: D031230:Ananas / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds