Volatile flavouring constituents of the pineapple. I. Some esters, alcohols, and carbonyl compounds

Investigation of the volatile constituents of pineapples received at a Brisbane cannery in the summer of 1961-62 has resulted in the identification of methanol, ethanol, n-propanol, isobutanol, n-pentanol, ethyl acetate, ethyl n-butyrate, methyl isovalerate, methyl n-caproate, ethyl n-caproate, methyl n-caprylate, n-amyl n-caproate, ethyl lactate, methyl β-methylthiolpropionate, ethyl β-methylthiol- propionate, and diacetyl. The presence of at least 12 other constituents was indicated by gas chromatography.