Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

文献类型： 外文期刊

第一作者： Zheng, Liang-Yong

作者： Zheng, Liang-Yong;Sun, Guang-Ming;Liu, Yu-Ge;Lv, Ling-Ling;Wei, Chang-Bin;Yang, Wen-Xiu;Zhao, Wei-Feng

作者机构：

关键词： pineapple;aroma volatile compounds;odor active values (OAVs);GC/MS

期刊名称：INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES （ 影响因子：5.923； 五年影响因子：6.132 ）

ISSN： 1422-0067

年卷期： 2012 年 13 卷 6 期

页码：

收录情况： SCI

摘要： Volatile compounds from two pineapples varieties (Tainong No.4 and No.6) were isolated by headspace solid phase microextraction (HS-SPME) and identified and quantified by gas chromatography-mass spectrometry (GC/MS). In the Tainong No. 4 and No. 6 pineapples, a total of 11 and 28 volatile compounds were identified according to their retention time on capillary columns and their mass spectra, and quantified with total concentrations of 1080.44 mu g.kg(-1) and 380.66 mu g.kg(-1) in the Tainong No.4 and No. 6 pineapples, respectively. The odor active values (OAVs) of volatile compounds from pineapples were also calculated. According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester and delta-octalactone. The OAVs of five compounds including ethyl-2-methylbutyrate, methyl-2-methylbutyrate, 3-(methylthio)propanoic acid ethyl ester, ethyl hexanoate and decanal were considered to be the characteristic aroma compounds for the Tainong No. 6 pineapple.

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