Analysis on aroma compounds in two pineapple cultivars planted in Honghe region,Yunnan

[Objective]The experiment was conducted to analyze the aroma compounds in two pineapple cultivars, viz., Yellow Mauritius and Cayenne planted in Honghe district of Yunnan Province in order to develop high-yield cultivation techniques integrated with improved fruit quality. [Method]The aroma compounds in fruits of two pineapple cultivars were extracted by method of solid phase micro-extraction and comparatively analyzed by gas chromatography-mass spectrometry (GC-MS). [Result]Results showed methyl caprylate, methyl hexanoate, methyl ncaprate, ethyl hexanoate, 4-octene acid methyl ester, ethyl caprylate and 3-methyl propionate were the main aroma compounds in Yellow Mauritius cultivar. The aroma compounds such as Z-3,7-dimethyl -1,3,6- octatriell, copaene and α-muurolene were also detected. Some compounds like methyl hexanoate, methyl caprylate,(3Z,5E)-1,3,5-undecyldiene, 1, 3, 5, 8- undecyltetrene, α-muurolene, and copaene were identified less in Cayenne fruits. Except absence of (3Z,5E)-1,3,5-undecyldiene in Yellow Mauritius variety, all other compounds of Yellow Mauritius were higher than those in Cayenne variety. [Conclusion]The esters were the most abundant aroma compounds in both pineapple cultivars. The aroma compounds and their concentrations were higher in Yellow Mauritius variety compared to Cayenne one.