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--Introduction. Among pineapple varieties (Ananas comosus [L.] Merr.), variability in sensory characteristics is low between clones but it is marked between varieties. Ten Cayenne × Perolera hybrids were selected by Cirad for commercial purposes. They presented aromatic profiles distinct from the parents. The pineapple must be collected at the green-ripe stage to be able to arrive in good condition on the consuming markets. Since the flavor released can influence the consumer to buy the fresh fruit, we studied, in different varieties and hybrids, the impact of the maturation stage of the fruit harvested and of the storage conditions on the volatile compound emission. Materials and methods. The differences in volatile compound content between the pineapple varieties were measured by extraction in headspace by SPME (PDMS 100 µm fiber), followed by CPG/FID analysis on a Stabilwax column. The analyses were related to the fruits of four or five clones of the varieties Cayenne, Perolera, Queen and Rondon, as well as five selected hybrids by Cirad and another commercial hybrid , MD2. The impact of the maturity stage (soluble solids and acidity) and of the fruit storage conditions on the volatile compounds was assessed. Results and discussion. The aromatic profiles obtained for the clones of the same variety showed a certain similarity and the differences between varieties appeared repeatable. During maturation, an increase in the volatile compound emission occurred before full maturation. Storage in cold conditions between 13°C and 24°C caused a significant increase in the aromatic emission. Conclusion. To differentiate the aromatic profiles by SPME /GC-FID from different varieties of pineapple seems possible in spite of their great similarity. Analysis by GC-MS would allow the better characterization of the volatile pineapple compounds of fruits of various origins. Résumé --Introduction. Chez Ananas comosus, les variations entre clones des caractéristi-ques organoleptiques sont faibles ; celles entre variétés sont plus marquées. Une dizaine d'hybrides Cayenne × Perolera a été sélectionnée par le Cirad pour être développée commercialement. Ils présentent des profils aromatiques distincts des parents. L'ananas doit être récolté relativement vert pour pouvoir parvenir en bon état sur les marchés consommateurs. L'arôme dégagé pouvant inciter le consommateur à acheter le fruit frais, nous avons étudié, sur différentes varié-tés et hybrides, l'impact du stade de maturation du fruit à la récolte et de la durée de conservation sur l'émission des composés volatils. Matériel et méthodes. Les différences de teneurs en composés volatils entre les variétés d'ananas ont pu être mesurées par extraction en espace de tête par SPME (fibre PDMS 100 µm), suivie d'une analyse CPG/FID sur colonne Stabilwax. Les analyses ont porté sur les fruits de quatre ou cinq clones de chacune des variétés Cayenne, Perolera, Queen, Rondon, ainsi que de cinq hybrides Cirad et d'un hybride MD2. L'impact du stade de maturité (extrait sec et acidit...

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