Analysis of natural aroma and flavor of MD2 pineapple variety (Ananas comosus [L.] Merr.)
Lukáš Žemlička *, Peter Fodran a, Emil Kolek b, Nadežda Prónayová c
Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology,
Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovakia
a FLOP, Mandľová 37, SK-851 10 Bratislava, Slovakia
b VÚP Food Research Institute, Priemyselná 4, SK-824 75 Bratislava, Slovakia
c Department of NMR Spectroscopy and Mass Spectroscopy, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovakia
E-mail: * lukas.zemlicka@stuba.sk
Abstract: Aroma and flavor profile of MD2 pineapple variety was investigated. Fruits imported from different geographical regions (Costa Rica, Puerto Rico) were labeled as an organic food. Characteristic volatile and non-volatile compounds obtained by hydro-distillation and direct percolation were identified and quantified by gas chromatography-mass spectroscopy (GC/MS). At least 22 components in percolated extract (or 17 in distillate) were detected according to their mass spectra and retention time. Relative concentration of identified substances varied from 547.7 to 1110.0 µg.kg–1. Analysis showed dominance of esters and furanone-derived compounds as major aroma constituents. Most abundant volatiles identified in all samples were methyl 2-methylbutanoate and methyl hexanoate. Relationships between volatile and non-volatile compounds were also studied.
Keywords: pineapple, MD2 variety, flavor, natural aroma, GC/MS
Full paper in Portable Document Format: acs_0154.pdf
Acta Chimica Slovaca, Vol. 6, No. 1, 2013, pp. 123—128, DOI: 10.2478/acs-2013-0019