Abstract:

In order to investigate the difference of aromatic components in three kinds of pineapple varieties such as Bali, Cayenne and Tainung 11, aromatic components in these pineapple varieties were analyzed by headspace solid-phase micro-extraction technique combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Totally 46, 40 and 29 aromatic components with total relative contents of 99.04%, 84.11% and 92.43% were detected in Bali, Cayenne and Tainung 11, respectively. In addition, esters, hydrocarbons, benzenes and naphthalenes were major constituents in these aromatic components. The highest content in these aromatic components was esters, which reached up to 90.87% for Bali, 59.92% for Cayenne and 82.54% for Tainung 11. The contents of benzenes and naphthalenes were the lowest. Furthermore, 11 common aromatic components were observed in these 3 pineapple varieties and 16, 16 and 7 unique components were observed in Bali, Cayenne and Tainung 11, respectively. Key aromatic compounds were detected to be decanoic acid ethyl ester, hexanoic acid ethyl ester and butanoic acid 2-methyl-ethyl ester in Bali, hexanoic acid ethyl ester, octanoic acid ethyl ester and 1-butanol 3-methyl acetate in Cayenne, and hexanoic acid ethyl ester, octanoic acid ethyl ester and butanoic acid 2-methyl-ethyl ester in Tainung 11. These aromatic compositions could contribute to the evaluation of fruit quality.

Key words: pineapple, varieties, fruit, aromatic component, GC-MS