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Zheng LY, Sun GM, Liu YG, et al. Aroma volatile compounds from two fresh pineapple varieties in China. Int J Mol Sci. 2012;13(6):7383-92doi: 10.3390/ijms13067383.
Zheng, L. Y., Sun, G. M., Liu, Y. G., Lv, L. L., Yang, W. X., Zhao, W. F., & Wei, C. B. (2012). Aroma volatile compounds from two fresh pineapple varieties in China. International journal of molecular sciences, 13(6), 7383-92. https://doi.org/10.3390/ijms13067383
Zheng, Liang-Yong, et al. "Aroma volatile compounds from two fresh pineapple varieties in China." International journal of molecular sciences vol. 13,6 (2012): 7383-92. doi: https://doi.org/10.3390/ijms13067383
Zheng LY, Sun GM, Liu YG, Lv LL, Yang WX, Zhao WF, Wei CB. Aroma volatile compounds from two fresh pineapple varieties in China. Int J Mol Sci. 2012;13(6):7383-92. doi: 10.3390/ijms13067383. Epub 2012 Jun 14. PMID: 22837701; PMCID: PMC3397533.
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Int J Mol Sci. 2012;13(6):7383-92. doi: 10.3390/ijms13067383. Epub 2012 Jun 14.

Aroma volatile compounds from two fresh pineapple varieties in China.

International journal of molecular sciences

Liang-Yong Zheng, Guang-Ming Sun, Yu-Ge Liu, Ling-Ling Lv, Wen-Xiu Yang, Wei-Feng Zhao, Chang-Bin Wei

Affiliations

  1. South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science, Zhanjiang 524091, Guangdong, China; E-Mails: [email protected] (L.-Y.Z.); [email protected] (G.-M.S.); [email protected] (Y.-G.L.); [email protected] (L.-L.L.).

PMID: 22837701 PMCID: PMC3397533 DOI: 10.3390/ijms13067383

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.

Keywords: GC/MS; aroma volatile compounds; odor active values (OAVs); pineapple

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