Aroma volatile compounds from two fresh pineapple varieties in China

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Agricultural Science

Background:

• Pineapple flavor is influenced by a complex profile of volatile organic compounds.
• Understanding varietal differences in volatile compounds is crucial for quality assessment and breeding.

Purpose of the Study:

• To identify and quantify volatile compounds in Tainong No. 4 and No. 6 pineapple varieties.
• To determine the characteristic aroma compounds contributing to the distinct flavors of each pineapple variety.

Main Methods:

• Volatile compounds were isolated using headspace solid-phase microextraction (HS-SPME).
• Compounds were identified and quantified by gas chromatography-mass spectrometry (GC/MS).
• Odor activity values (OAVs) were calculated to pinpoint key aroma contributors.

Main Results:

• A total of 11 volatile compounds were identified in Tainong No. 4 and 28 in Tainong No. 6.
• Concentrations of volatile compounds differed significantly between the two varieties.
• Four compounds (furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester, and δ-octalactone) were characteristic of Tainong No. 4.
• Five compounds (ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hexanoate, and decanal) were characteristic of Tainong No. 6.

Conclusions:

• Distinct volatile profiles contribute to the unique aromas of Tainong No. 4 and Tainong No. 6 pineapples.
• Specific compounds identified via OAVs are key drivers of pineapple varietal aroma.
• This research provides valuable insights for pineapple flavor research and development.