Comparison of aroma components in pineapple fruits ripened in summer and autumn.

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%.