Analysis of Aroma Components of Three Ripe Pineapple Cultivars

Aroma constituents of mature pineapple(Ananas cosmosus(L.) Merr.) in three varieties,Smoothc ayenne,Comte de ParisandTainung19 were analyzed using HS-SPME-GC-MS method.54 compounds are identified in three varieties,which are mainly made up of esters(60%),ketones and alkenes(especially terpene). The esters include hexanoic acid ethyl ester,hexanoic acid methyl ester,octanoic acid methyl ester,octanoic acid ethyl ester,4-octenoic acid methyl ester,methyl butyrate,2-methyl butyric acid methyl ester,2-methyl butyric acid ethyl ester,pentanoic acid ethyl este,isoamyl acetate,methyl 3-methylrhiopropionate and ethyl 3-methylrhiopropionate,most olefins are terpenes,including(E)-ocimene,copaene,α-muurolene and γ -muurolene,which endow pineapple with woody,spicy and citrus-like aroma. and ketones include 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)-furanone. Results also showed that Come de Parishas the most abundant odorants with the strongest flavor,followed byTannung19 and Smooth cayennein turn.