| Issue |
BIO Web Conf.
Volume 124, 2024
The 2nd International Conference on Food Science and Bio-medicine (ICFSB 2024)
|
|
|---|---|---|
| Article Number | 01021 | |
| Number of page(s) | 4 | |
| Section | Food Science and Biomolecular Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202412401021 | |
| Published online | 23 August 2024 | |
Volatile compounds of fresh pineapple (Ananas comosus cv. Josapine) in different harvest periods
1 South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524091, China
2 Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, Zhanjiang 524091, China
* Corresponding author’s email: asiazhang1975@163.com
‘Josapine’ is a famous pineapple cultivar as a kind of table fruit with a strong special aromatic fragrance like rose or jasmine, In this paper, ripen fruits were harvested monthly from January to June, and volatile compounds were measured by HS-SPME-GC-MS method to reveal the mysterious aroma compounds. Results showed that 112 volatile compounds totally were found in 5 harvest time. Esters and terpenes are the dominant volatiles among Josapine. February fruits contained the most abundant esters with 80.85% of total volatiles and May fruits contained the richest terpenes with 57.17%. In April and May harvested period, (Z)- β-ocimene was extremely significantly higher than that of other three periods. In March fruit. fruits smelt much more floral than in February and March probably attribute to the abundant (Z)-β-ocimene.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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