Review of the Aroma Chemistry of Pineapple (Ananas comosus)

作者：Jenson George, Thi Le Thoa Nguyen, David M. Williams, Craig M. Hardner, Garth M. Sanewski, Heather Eunice Smyth · 发表于：Journal of Agricultural and Food Chemistry · 年份：2023 · DOI：10.1021/acs.jafc.2c08546 · 被引用次数：40 · 研究领域：Sensory Analysis and Statistical Methods、Biochemical Analysis and Sensing Techniques、Postharvest Quality and Shelf Life Management

), one of the most flavorful and popular tropical fruits consumed worldwide, is known to contain many volatile organic compounds (VOCs) at varying concentrations. Much attention has been paid to understand which VOC plays a significant role in the sensory aroma notes of the fruit. Though, nearly 480 VOCs have been identified to date using different analytical techniques, only 40 compounds are reported to contribute to the unique flavor of pineapple. A consolidated database of the reported VOCs and key aroma compounds of pineapple is currently not available. This review discusses the available published data regarding the analytical methodologies, volatile profile of different varieties of pineapple at different maturities, and their characteristic aroma compounds. The output of this review is a subset of key pineapple aroma volatiles that can be targeted in analytical method development for utilization in varietal improvement or other research of pineapple.