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Review of the Aroma Chemistry of Pineapple (Ananas comosus)

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George, J., Nguyen, T., Williams, D., Hardner, C., Sanewski, G. and Smyth, H. E. (2023) Review of the Aroma Chemistry of Pineapple (Ananas comosus). Journal of Agricultural and Food Chemistry, 71 (9). pp. 4069-4082. ISSN 0021-8561

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Article Link: https://doi.org/10.1021/acs.jafc.2c08546


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.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Business groups:Crop and Food Science, Horticulture and Forestry Science
Subjects:Science > Biology > Biochemistry
Agriculture > Agriculture (General) > Agricultural chemistry. Agricultural chemicals
Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit > Pineapple
Live Archive:13 Apr 2023 06:10
Last Modified:13 Apr 2023 06:10

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