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Characteristic Aroma Compounds from Different Pineapple Parts

文献类型： 外文期刊

作者： Wei, Chang-Bin 1 ; Liu, Sheng-Hui 1 ; Liu, Yu-Ge 1 ; Lv, Ling-Ling 1 ; Yang, Wen-Xiu 2 ; Sun, Guang-Ming 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, S Subtrop Crop Res Inst, Zhanjiang 524091, Guangdong, Peoples R China

2.Yunnan Vocat Coll Trop Crops, Puer 665000, Yunnan, Peoples R China

关键词： pineapple;pulp;core;characteristic aroma compounds

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Characteristic aroma volatile compounds from different parts of cayenne pineapple were analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). The main volatile compounds were esters, terpenes, ketones and aldehydes. The number and content of aroma compounds detected in pulp were higher than those found in core. In pulp, the characteristic aroma compounds were ethyl 2-methylbutanoate, ethyl hexanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), decanal, ethyl 3-(methylthio)propionate, ethyl butanoate, and ethyl (E)-3-hexenoate; while in core the main compounds were ethyl 2-methylbutanoate, ethyl hexanoate and DMHF. The highest odor units were found to correspond to ethyl 2-methylbutanoate, followed by ethyl hexanoate and DMHF. The odor units found for pulp were higher than those for core.

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