Comparison of aroma components in pineapple fruits ripened in summer and autumn.
2009
In this trial,the aroma components in pineapple fruits ripened in summer and autumn were analyzed by gas chromatography-mass spectrometry combined with solid phase micro-extraction.The results showed that there were 21 kinds of aroma components belonging to 5 categories including ester,alkene,acid,acetate and ketone in the pineapple fruits ripened in summer.There were 11 kinds of esters,the total relative content of which was 92.03%,in the 21 kinds of aroma components.The relative content of hexanoic acid,methyl ester,44.91%,was the highest in the 11 kinds of esters.And there were 6 kinds of aroma components belonging to alkene,the total content of which was 3.99%.Furthermore,there were 2 kinds of acid,1 kind of acetate and 1 kind of ketone among the aroma components in fruit ripened in summer,and the relative content of them were 0.72%,0.37% and 0.22% respectively.There were 8 kinds of aroma components belonging to 2 categories in the fruits ripened in autumn.Seven of them belonged to ester,the total relative content of which was 92.11%.The relative content of hexanoic acid,methyl ester,68.36%,was the highest in the 7 esters.And there was 1 kind of alkene,the relative content of which was 7.89%.
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