Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

Abstract

Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 μg·kg−1 and 380.66 μg·kg−1 in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs) of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester and δ-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple.

Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry

“…Further, the VIP scores of most variables were <1, except for phenethyl butyrate and δ ‐octalactone, intimating that the ‘fruity’ attribute might be affected by the interactions between aroma compounds and non‐volatiles. Previous literature suggests that fruity aromas are related to sweetness, which is inversely related to astringency and bitterness, and the ‘fruity’ sensory scores were not well correlated with compounds having fruity character …”

Diverse Applications of Electronic-Nose Technologies in Agriculture and Forestry

“…The strongest trend appears to be the expanded utilization of e-nose devices as a monitoring tool in the food industry, assuring the safety and quality of consumable plant products, continuing with the development of new methods to detect chemical contaminants [350,391], adulterations with baser elements [190,259,260], food-borne microbes and pathogens [263,351,392–395], and toxins [84,311,396] in crops and food products. Similarly, new food-analysis e-nose methods are being developed to detect changes in VOCs released from foods and beverages in storage to assess shelf-life [346,397,398] and quality [185,206,399–403], and for chemical analyses [404,405], classifications [227,232,346,406,407], and discriminations [162,218,228,408] of food types, varieties and brands. Electronic-nose applications to detect plant pests in preharvest and postharvest crops and tree species continue to expand to include new insect [54–61] and disease [111,112,339,409–413] pests, primarily microbial plant pathogens, beyond those originally reported by Wilson et al [2,106,107].…”

“…Precise chemical analyses of the aromatic compounds most representative and responsible for the characteristic aromas associated with common fruits have been determined for citrus [345], pineapple [346], watermelon [347], and wine (fermented grapes) [348]. …”

Effect of boron on fruit quality in pineapple

“…δ-octalactone was one of the characteristic aroma compounds in Tainong No. 6 pineapple [24], was found in T3 and T4 treatment with a low amount, and the content in T4 was higher than that in T3. HDF, 3-(methylthio)propanoic acid methyl ester and 3-(methylthio)propanoic acid ethyl ester, as the important volatile compounds were not found in the experiments.…”