A comparison of aroma components of pineapple fruits ripened in different seasons

文献类型： 外文期刊

第一作者： Liu, Chuanhe

作者： Liu, Chuanhe;Liu, Yan;Yi, Ganjun;Li, Wenlong;Zhang, Guiping

作者机构：

关键词： Pineapple;aroma components;fruits ripened in different seasons

期刊名称：AFRICAN JOURNAL OF AGRICULTURAL RESEARCH （ 影响因子：0.263； 五年影响因子：0.203 ）

ISSN： 1991-637X

年卷期： 2011 年 6 卷 7 期

页码：

收录情况： SCI

摘要： Shenwan cultivar of pineapple (Ananas comosus L. Merr.) is an important tropical fruit of Guangdong China which is excellent in quality with strong fragrance. The aim of this study was to compare the aroma components among pineapple fruits ripened in different seasons (spring, summer, autumn and winter) by GC-MS. The results showed that there was diversity among the aroma components of pineapple fruits ripened in the four corresponding seasons. Ten kinds of aroma components were detected in spring fruits, including four unique components. The predominant were hexanoic acid methyl ester, 1,3,7-octatriene-3,7-dimethyl and octanoic acid methyl ester with relative content of 38.94, 26.32 and 10.34%, respectively. Nineteen kinds of aroma components were detected in summer fruits, including ten unique components. The predominant were butanoic acid 2-methyl-methylester, hexanoic acid methyl ester, and 2-hydroxy-N-(2-morpholinoethyl)-4-phenylbutanamide with relative content of 24.95, 24.69 and 9.60%. Eleven kinds of aroma components were detected in autumn fruits, including three unique components. The predominant were hexanoic acid methyl ester, butanoic acid 2-methyl-methyl ester and butyric acid methyl ester with relative content of 57.67, 18.52 and 8.76%. Twelve kinds of aroma components were detected in winter fruits, including four unique components. The predominant were hexanoic acid methyl ester, octanoic acid methyl ester and cis-ocimene with relative content of 63.08, 15.82 and 7.78%. The relative contents of methyl 3-(methylthio)-propanpate in the four corresponding fruits were 0.89, 4.09, 0.45 and 0.99%, respectively.

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