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2011•Chinese Journal of Tropical AgricultureRequires access

Changes of Aroma Volatile Compounds in Pineapple Fruit during Postharvest Storage

Wenxiu Yang

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Abstract

The aroma volatile compounds and changes in Ananas comosus cv.Comte de Paris were extracted by head-space solid-phase microextraction(HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer(GC-MS) during postharvest storage.Esters were the main aroma volatiles,and the content increased during storage.Hexanoic acid methyl ester,which were also increased with the storage time,was the maximum part in esters.The relative content of aroma volatile compounds showed a great difference during the storage of pineapple.

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What this paper is about

The aroma volatile compounds and changes in Ananas comosus cv.Comte de Paris were extracted by head-space solid-phase microextraction(HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer(GC-MS) during postharvest storage.Esters were the main aroma volatiles,and the content increased during storage.Hexanoic acid methyl ester,which were also increased with the storage time,was the maximum part in esters.The relative content of aroma volatile compounds showed a great difference during the storage of pineapple.

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Available abstract

The aroma volatile compounds and changes in Ananas comosus cv.Comte de Paris were extracted by head-space solid-phase microextraction(HS-SPME) and analyzed by gas chromatograph-mass spectrophotometer(GC-MS) during postharvest storage.Esters were the main aroma volatiles,and the content increased during storage.Hexanoic acid methyl ester,which were also increased with the storage time,was the maximum part in esters.The relative content of aroma volatile compounds showed a great difference during the storage of pineapple.

Key concepts: Aroma, Ananas, Postharvest, Hexanoic acid, Chemistry, Food science, Solid-phase microextraction, Chromatography

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