2010•Hainan Yixueyuan xuebaoRequires access

Determination of aroma components of pineapple by SPME coupled with GC-MS

Xiaosheng Yang

Abstract

Objective:Aroma components of Pineapple were investigated.Method:Aroma components in pineapple were determined and analyzed by solid-phase microextraction(SPME)coupled with gas chromatography mass spectrometry(GC/MS)method.Result:22 components were identified in Pineapple,and the main constituents are octanic acid methyl ester(27.48%),methyl caproate(23.48%)and Alpha-copaene(5.98%).Conclusion:Main aroma components from extract of pineapple are esters and olefins.

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Available abstract

Key concepts: Aroma, Solid-phase microextraction, Gas chromatography–mass spectrometry, Chromatography, Mass spectrometry, Food science, Chemistry