Lasekan Ola, Hussein Fatma Khalifa
Department of Food Technology, University Putra Malaysia, 43400 UPM, Serdang, Malaysia.
Chem Cent J. 2018 Dec 19;12(1):140. doi: 10.1186/s13065-018-0505-3.
Pineapple is highly relished for its attractive sweet flavour and it is widely consumed in both fresh and canned forms. Pineapple flavour is a blend of a number of volatile and non-volatile compounds that are present in small amounts and in complex mixtures. The aroma compounds composition may be used for purposes of quality control as well as for authentication and classification of pineapple varieties.
The key volatile compounds and aroma profile of six pineapple varieties grown in Malaysia were investigated by gas chromatography-olfactometry (GC-O), gas-chromatography-mass spectrometry and qualitative descriptive sensory analysis. A total of 59 compounds were determined by GC-O and aroma extract dilution analysis. Among these compounds, methyl-2-methylbutanoate, methyl hexanoate, methyl-3-(methylthiol)-propanoate, methyl octanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone, δ-octalactone, 2-methoxy-4-vinyl phenol, and δ-undecalactone contributed greatly to the aroma quality of the pineapple varieties, due to their high flavour dilution factor. The aroma of the pineapples was described by seven sensory terms as sweet, floral, fruity, fresh, green, woody and apple-like.
Inter-relationship between the aroma-active compounds and the pineapples revealed that 'Moris' and 'MD2' covaried majorly with the fruity esters, and the other varieties correlated with lesser numbers of the fruity esters. Hierarchical cluster analysis (HCA) was used to establish similarities among the pineapples and the results revealed three main groups of pineapples.
菠萝因其诱人的甜味而备受喜爱，并且以新鲜和罐装形式被广泛食用。菠萝风味是多种挥发性和非挥发性化合物的混合体，这些化合物含量极少且混合复杂。香气化合物的组成可用于质量控制以及菠萝品种的鉴定和分类。
采用气相色谱 - 嗅觉测量法（GC - O）、气相色谱 - 质谱联用以及定性描述感官分析，对马来西亚种植的六个菠萝品种的关键挥发性化合物和香气特征进行了研究。通过GC - O和香气提取物稀释分析共测定了59种化合物。在这些化合物中，2 - 甲基丁酸甲酯、己酸甲酯、3 - （甲硫基）丙酸甲酯、辛酸甲酯、2,5 - 二甲基 - 4 - 甲氧基 - 3(2H)-呋喃酮、δ - 辛内酯、2 - 甲氧基 - 4 - 乙烯基苯酚和δ - 十一内酯因其高风味稀释因子，对菠萝品种的香气品质贡献很大。菠萝的香气用七个感官术语描述为甜、花香、果香、清新、青香、木香和苹果香。
香气活性化合物与菠萝之间的相互关系表明，“莫里”和“MD2”主要与水果酯类相关，而其他品种与较少数量的水果酯类相关。采用层次聚类分析（HCA）来确定菠萝之间的相似性，结果显示菠萝主要分为三组。
