2009•Guoshu xuebaoRequires access

Changes of aroma components in Yellow Mauritius pineapple during fruit development.

Xiumei Zhang, Liqing Du, Sun Guang-ming, Changbin Wei, Shenghui Liu, Xie JiangHui

Abstract

The aroma components in pineapple during fruit development were examined using head-space solid phase mi-croextraction(HS-SPME),and analyzed by gas chromatograph-mass spectrophotometer(GC-MS).The results showed that total 48 compounds were identified from the sample extracts.Esters and hydrocarbons were the major constituents.Octenoic acid,methyl ester;hexanoic acid,ethyl ester;octanoic acid,ethyl ester were the specific aromatic components of pineapple fruits.The relative content of volatiles showed a great difference during the fruit developmental period.

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Available abstract

Key concepts: Aroma, Hexanoic acid, Chemistry, Ethyl ester, Chromatography, Food science, Solid-phase microextraction, Gas chromatography–mass spectrometry