The volatile components of pineapple varieties Red Spanish and PR 1—67 were analyzed by combination gas chromatography—mass spectrometry. Hexane extracts of juice were assayed with a 60 m X 0.32 mm cross-linked methyl silicon column. Twenty-six components, including 16 esters, 9 hydrocarbons and a furanone, were tentatively identified. Twelve of the components had never been reported in pineapple.
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