Research On Aroma Components Of Pineapple Fruit(Ananas Comosus) And Their Influencing Factors

Aroma profiles of pineapple fruit were analyzed by Gas-Chromatogram and Mass-Spectrum(GC-MS),factors affect the aroma components were also studied.The main results were shown as follows.1. Aroma components of pineapple fruit of different cultivars:the aroma components and contents of the fruit of6cultivars were obviously different.6characteristic aroma components were identified in comte de paris, including methyl hexanoate, ethyl hexanoate, decanal, nonanal etc.3characteristic aroma components were identified in smooth cayenne including methyl hexanoate,ethyl hexanoate and decanal.4characteristic aroma components were identified in Perola including1,3,5-undecatriene,(3E,5E), decanal and methyl hexanoate.8characteristic aroma components were identified in Tainung17including butanoic acid,2-methyl-, ethyl ester, ethyl hexanoate,3-(methylthio)propanoic acid ethyl ester and Butanoic acid, ethyl ester etc.7characteristic aroma components were identified in Tainung21including methyl hexanoate,1,3,5-undecatriene,(3E,5E) and decanal et al.3characteristic aroma components were identified in MD-2including methyl hexanoate,3-(methylthio)propanoic acid ethyl ester and decanal etc.2. The variation of aroma components during fruit development:aroma profiles of the fruits in different development periods of two cultivars,comte de paris and smooth cayenne were analyzed.The results showed that8,15,19,13aroma components were identified respectively in the four development periods,viz immature stage,green fuit stage, yellow fruit stage and over matured stage.Esters,terpenes were the major constituents.With the maturity of the fruit, the contents of esters increase and the contents of terpenes keep increasing till the green fruit stage, then decrease.None aroma components were indentified in the unmature smooth cayenne and10,32,55aroma components were found in green fruit stage, yellow fruit stage and over matured stage respectively.The content of esters was the highest in the yellow fruit stage, while there were more terpenes in the fruit at green fruit stage and over matured stage.3. The variation of aroma components of Comte de Paris fruit from4regions viz Guangdong, Guangxi, Hainan and Yunnan province were studied. The results showed that esters and terpenes are the main components in the fruit from all these4producing areas.The esters content is the highest in the fruit from Hainan, while which is much lower in the fruit from Yunnan, methyl hexanoate, methyl n-caprate, methyl octanoate and ethyl caproate are the common esters. β-elemen, a-muurolene and a-cubebene were indentified in the fruit from all the four regions, however, terpenes content is the highest in the fruit from Yunnan. The contents both of alcohols and aldehydes were low, but comparing with the other two areas, the fruit from Guangdong and Guangxi showed higher contents.4. Influences of N,P,K fertilizers to the aroma components in the fruit of comte de paris:fruit aroma content could be promoted by these three elements, but the effects caused by N,P and K were totally different, ethyl caprate, methyl n-caprate, ethyl caproate and ethyl3-methylthiopropionate were raised, however, terpenes were suppressed by N treatment. P treatment increased ethyl caprylate, methyl octanoate and ethyl caproate content. Low level of P and all levels of K increased the terpene content. N2P3K2, N3P2K2and N2P2K2were better fertilization treatments for aroma content, the first one was the best.5. Changes of aroma components of pineapple fruit during storage:aroma components of comte de paris fruit were analysed after stored respectly at room temperature and under10℃. With the increase of storage time,esters levels increased and terpene levels decreased. However, low temperature delayed the change of esters and terpenes content.