Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis.

ABSTRACT: BACKGROUND:Pineapple is highly relished for its attractive sweet flavour and it is widely consumed in both fresh and canned forms. Pineapple flavour is a blend of a number of volatile and non-volatile compounds that are present in small amounts and in complex mixtures. The aroma compounds composition may be used for purposes of quality control as well as for authentication and classification of pineapple varieties. RESULTS:The key volatile compounds and aroma profile of six pineapple varieties grown in Malaysia were investigated by gas chromatography-olfactometry (GC-O), gas-chromatography-mass spectrometry and qualitative descriptive sensory analysis. A total of 59 compounds were determined by GC-O and aroma extract dilution analysis. Among these compounds, methyl-2-methylbutanoate, methy

SUBMITTER: Lasekan O 

PROVIDER: S-EPMC6768132 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature