Characteristic aroma compounds from different pineapple parts.

@article{Wei2011CharacteristicAC,
  title={Characteristic aroma compounds from different pineapple parts.},
  author={Chang-Bin Wei and Sheng-Hui Liu and Yu-Ge Liu and Ling-Ling Lv and Wen-Xiu Yang and Guang-ming Sun},
  journal={Molecules},
  year={2011},
  volume={16 6},
  pages={5104-12}
}
Characteristic aroma volatile compounds from different parts of cayenne pineapple were analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). The main volatile compounds were esters, terpenes, ketones and aldehydes. The number and content of aroma compounds detected in pulp were higher than those found in core. In pulp, the characteristic aroma compounds were ethyl 2-methylbutanoate, ethyl hexanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone… CONTINUE READING

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