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Review of the Aroma Chemistry of Pineapple (Ananas comosus).
J Agric Food Chem. 2023 Mar 08; 71(9):4069-4082.JA

Abstract

Pineapple (Ananas comosus), 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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

George J
Department of Agriculture and Fisheries, Brisbane, Queensland 4108, Australia. Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia.
Nguyen T
Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia.
Williams D
Department of Agriculture and Fisheries, Brisbane, Queensland 4108, Australia.
Hardner C
Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia.
Sanewski G
Department of Agriculture and Fisheries, Brisbane, Queensland 4108, Australia.
Smyth HE
Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia.

MeSH

OdorantsGas Chromatography-Mass SpectrometryAnanasVolatile Organic CompoundsFruit

Pub Type(s)

Review
Journal Article

Language

eng

PubMed ID

36827381

Citation

George, Jenson, et al. "Review of the Aroma Chemistry of Pineapple (Ananas Comosus)." Journal of Agricultural and Food Chemistry, vol. 71, no. 9, 2023, pp. 4069-4082.
George J, Nguyen T, Williams D, et al. Review of the Aroma Chemistry of Pineapple (Ananas comosus). J Agric Food Chem. 2023;71(9):4069-4082.
George, J., Nguyen, T., Williams, D., Hardner, C., Sanewski, G., & Smyth, H. E. (2023). Review of the Aroma Chemistry of Pineapple (Ananas comosus). Journal of Agricultural and Food Chemistry, 71(9), 4069-4082. https://doi.org/10.1021/acs.jafc.2c08546
George J, et al. Review of the Aroma Chemistry of Pineapple (Ananas Comosus). J Agric Food Chem. 2023 Mar 8;71(9):4069-4082. PubMed PMID: 36827381.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Review of the Aroma Chemistry of Pineapple (Ananas comosus). AU - George,Jenson, AU - Nguyen,Thoa, AU - Williams,David, AU - Hardner,Craig, AU - Sanewski,Garth, AU - Smyth,Heather Eunice, Y1 - 2023/02/24/ PY - 2023/2/25/pubmed PY - 2023/2/25/medline PY - 2023/2/24/entrez KW - Ananas comosus KW - GC−MS KW - aroma volatile compounds KW - flavor KW - pineapple SP - 4069 EP - 4082 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 71 IS - 9 N2 - Pineapple (Ananas comosus), 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/36827381/Review_of_the_Aroma_Chemistry_of_Pineapple__Ananas_comosus__ DB - PRIME DP - Unbound Medicine ER -