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Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis

Background: Pineapple is highly relished for its attractive sweet favour and it is widely consumed in both fresh and canned forms. Pineapple favour is a blend of a number of volatile and non-volatile compounds that are present in small amounts and in complex mixtures. The aroma compounds composition...

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Main Authors: Olaniyi, Lasekan Olusegun, Hussein, Fatma Khalifa
Format: Article
Language:English
Published: Chemistry Central 2018
Online Access:http://psasir.upm.edu.my/id/eprint/73405/1/FINGER.pdf
http://psasir.upm.edu.my/id/eprint/73405/
https://bmcchem.biomedcentral.com/articles/10.1186/s13065-018-0505-3
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spelling my.upm.eprints.734052020-11-10T07:45:31Z http://psasir.upm.edu.my/id/eprint/73405/ Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis Olaniyi, Lasekan Olusegun Hussein, Fatma Khalifa Background: Pineapple is highly relished for its attractive sweet favour and it is widely consumed in both fresh and canned forms. Pineapple favour is a blend of a number of volatile and non-volatile compounds that are present in small amounts and in complex mixtures. The aroma compounds composition may be used for purposes of quality control as well as for authentication and classifcation of pineapple varieties. Results: The key volatile compounds and aroma profle of six pineapple varieties grown in Malaysia were investigated by gas chromatography–olfactometry (GC-O), gas-chromatography–mass spectrometry and qualitative descriptive sensory analysis. A total of 59 compounds were determined by GC-O and aroma extract dilution analysis. Among these compounds, methyl-2-methylbutanoate, methyl hexanoate, methyl-3-(methylthiol)-propanoate, methyl octanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone, δ-octalactone, 2-methoxy-4-vinyl phenol, and δ-undecalactone contributed greatly to the aroma quality of the pineapple varieties, due to their high favour dilution factor. The aroma of the pineapples was described by seven sensory terms as sweet, foral, fruity, fresh, green, woody and apple-like. Conclusion: Inter-relationship between the aroma-active compounds and the pineapples revealed that ‘Moris’ and ‘MD2’ covaried majorly with the fruity esters, and the other varieties correlated with lesser numbers of the fruity esters. Hierarchical cluster analysis (HCA) was used to establish similarities among the pineapples and the results revealed three main groups of pineapples. Chemistry Central 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73405/1/FINGER.pdf Olaniyi, Lasekan Olusegun and Hussein, Fatma Khalifa (2018) Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis. Chemistry Central Journal, 12 (140). pp. 1-12. ISSN 1752-153X https://bmcchem.biomedcentral.com/articles/10.1186/s13065-018-0505-3 10.1186/s13065-018-0505-3
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Background: Pineapple is highly relished for its attractive sweet favour and it is widely consumed in both fresh and canned forms. Pineapple favour is a blend of a number of volatile and non-volatile compounds that are present in small amounts and in complex mixtures. The aroma compounds composition may be used for purposes of quality control as well as for authentication and classifcation of pineapple varieties. Results: The key volatile compounds and aroma profle of six pineapple varieties grown in Malaysia were investigated by gas chromatography–olfactometry (GC-O), gas-chromatography–mass spectrometry and qualitative descriptive sensory analysis. A total of 59 compounds were determined by GC-O and aroma extract dilution analysis. Among these compounds, methyl-2-methylbutanoate, methyl hexanoate, methyl-3-(methylthiol)-propanoate, methyl octanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone, δ-octalactone, 2-methoxy-4-vinyl phenol, and δ-undecalactone contributed greatly to the aroma quality of the pineapple varieties, due to their high favour dilution factor. The aroma of the pineapples was described by seven sensory terms as sweet, foral, fruity, fresh, green, woody and apple-like. Conclusion: Inter-relationship between the aroma-active compounds and the pineapples revealed that ‘Moris’ and ‘MD2’ covaried majorly with the fruity esters, and the other varieties correlated with lesser numbers of the fruity esters. Hierarchical cluster analysis (HCA) was used to establish similarities among the pineapples and the results revealed three main groups of pineapples.
format Article
author Olaniyi, Lasekan Olusegun
Hussein, Fatma Khalifa
spellingShingle Olaniyi, Lasekan Olusegun
Hussein, Fatma Khalifa
Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis
author_facet Olaniyi, Lasekan Olusegun
Hussein, Fatma Khalifa
author_sort Olaniyi, Lasekan Olusegun
title Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis
title_short Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis
title_full Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis
title_fullStr Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis
title_full_unstemmed Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis
title_sort classification of different pineapple varieties grown in malaysia based on volatile fingerprinting and sensory analysis
publisher Chemistry Central
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/73405/1/FINGER.pdf
http://psasir.upm.edu.my/id/eprint/73405/
https://bmcchem.biomedcentral.com/articles/10.1186/s13065-018-0505-3
_version_ 1683232220855140352
score 13.211869

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