Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Aromatic Compounds: Overview01:25

Aromatic Compounds: Overview

In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday isolated benzene...
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
NMR Spectroscopy of Aromatic Compounds01:14

NMR Spectroscopy of Aromatic Compounds

Aromatic compounds can be identified or analyzed using proton NMR and carbon‐13 NMR. Typically, aromatic hydrogens or hydrogens directly bonded to the aromatic rings are strongly deshielded by the aromatic ring current. Therefore, they absorb in the range of 6.5–8.0 ppm in proton NMR spectra. For instance, aromatic hydrogens directly bonded to the benzene ring absorb at 7.3 ppm. However, aromatic hydrogens of larger rings absorb farther upfield or downfield than the ideal range. Consider...
Structures of Aldehydes and Ketones01:04

Structures of Aldehydes and Ketones

Vanillin—a flavoring agent in vanilla, cinnamaldehyde—a molecule responsible for the distinct smell of cinnamon, and acetone—a strong-smelling ingredient in nail polish removers, all belong to a class of carbonyl compounds called aldehydes and ketones (Figure 1). Although both aldehydes and ketones contain the characteristic carbonyl (C=O) bond, their chemical structures vary with respect to the groups directly attached to the carbonyl carbon.
In aldehydes (Figures 1a and 1b), the carbonyl...
¹³C NMR: Distortionless Enhancement by Polarization Transfer (DEPT)01:20

¹³C NMR: Distortionless Enhancement by Polarization Transfer (DEPT)

When proton-coupled carbon-13 spectra are simplified by a broadband proton decoupling technique, structural information about the coupled protons is lost. Distortionless enhancement by polarization transfer (DEPT) is a technique that provides information on the number of hydrogens attached to each carbon in a molecule. While the DEPT experiment utilizes complex pulse sequences, the pulse delay and flip angle are specifically manipulated. The resulting signals have different phases depending on...
Olfaction01:25

Olfaction

The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Synchronous <i>vs</i> sequential combination of transarterial chemoembolization and microwave ablation for hepatocellular carcinoma: Efficacy and prognosis.

World journal of gastrointestinal surgery·2026
Same author

In vivo base editing of Chd3 rescues behavioural abnormalities in mice.

Nature·2026
Same author

Theoretical Exploration of a High-Entropy Transformation Strategy for Li-SO<sub>2</sub>Cl<sub>2</sub> Reserve Battery Electrolytes.

Inorganic chemistry·2025
Same author

Conjoined twins after single blastocyst transfer with Cantrell's pentalogy in both fetuses: a case description.

Quantitative imaging in medicine and surgery·2025
Same author

Guilongwan Ameliorates Experimental Diabetic Foot Ulcer in Rats via the Inhibition of Delta-Like 4/Notch1 Signaling in M1 Macrophages.

Advanced biology·2025
Same author

Response of microbial structure characteristics and enzyme activity to different altitude.

Frontiers in microbiology·2025

Related Experiment Video

Updated: May 31, 2026

Infection of In Vivo and In Vitro Pines with the Pinewood Nematode Bursaphelenchus xylophilus and Isolation of Induced Volatiles
08:42

Infection of In Vivo and In Vitro Pines with the Pinewood Nematode Bursaphelenchus xylophilus and Isolation of Induced Volatiles

Published on: September 27, 2024

Characteristic aroma compounds from different pineapple parts.

Chang-Bin Wei1, Sheng-Hui Liu, Yu-Ge Liu

  • 1South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science, Guangdong, Zhanjiang, China. ziboweichangbin@163.com

Molecules (Basel, Switzerland)
|June 23, 2011
PubMed
Summary

Cayenne pineapple pulp contains more aroma compounds than the core, with esters like ethyl 2-methylbutanoate contributing most significantly to its characteristic scent. These findings aid in understanding pineapple flavor profiles.

More Related Videos

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Pure Shift Nuclear Magnetic Resonance: a New Tool for Plant Metabolomics
13:16

Pure Shift Nuclear Magnetic Resonance: a New Tool for Plant Metabolomics

Published on: July 31, 2021

Related Experiment Videos

Last Updated: May 31, 2026

Infection of In Vivo and In Vitro Pines with the Pinewood Nematode Bursaphelenchus xylophilus and Isolation of Induced Volatiles
08:42

Infection of In Vivo and In Vitro Pines with the Pinewood Nematode Bursaphelenchus xylophilus and Isolation of Induced Volatiles

Published on: September 27, 2024

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Pure Shift Nuclear Magnetic Resonance: a New Tool for Plant Metabolomics
13:16

Pure Shift Nuclear Magnetic Resonance: a New Tool for Plant Metabolomics

Published on: July 31, 2021

Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Plant Science

Background:

  • Aroma compounds significantly influence the sensory perception and quality of fruits.
  • Cayenne pineapple is a popular tropical fruit, but its specific volatile profile is not fully characterized.

Purpose of the Study:

  • To identify and quantify the characteristic aroma volatile compounds in different parts of cayenne pineapple.
  • To compare the volatile profiles of the pulp and core of cayenne pineapple.

Main Methods:

  • Headspace-solid phase microextraction (HS-SPME) was used to extract volatile compounds.
  • Gas chromatography-mass spectrometry (GC/MS) was employed for the separation and identification of these compounds.

Main Results:

  • Esters, terpenes, ketones, and aldehydes were identified as the main volatile compounds.
  • The pulp exhibited a higher number and concentration of aroma compounds compared to the core.
  • Key aroma compounds in the pulp included ethyl 2-methylbutanoate, ethyl hexanoate, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF).

Conclusions:

  • The pulp is the primary source of cayenne pineapple's characteristic aroma.
  • Ethyl 2-methylbutanoate, ethyl hexanoate, and DMHF are key contributors to the fruit's odor profile.
  • Understanding these volatile compounds can inform strategies for flavor enhancement and quality control.