Relationship between Key Aroma Compounds and Sensory Attributes of Australian Grown Commercial Pineapple Cultivars
Jenson George, Ishita Pramanik, Garth M. Sanewski, Thi Le Thoa Nguyen, Sharon Pun, David Edwards, Margaret J. Currie, Simoné Møller, Craig Hardner, Philippa Lyons, Heather E. Smyth
Abstract
) cultivars was investigated using multivariate statistical analysis. Our findings revealed that high hedonic ratings for pineapples are partially attributed to their distinct flavor profiles such as tropical fruit, sweetness, coconut, and floral aroma and flavor and textural qualities like juiciness and fibrousness. Aroma emerged as a pivotal criterion for evaluating pineapple flavor, with positive sensory experiences linked to volatile compounds such as several methyl and ethyl esters and terpenoid-like compounds such as alpha-terpineol, limonene, and damascenone. Notably, the high °Brix to % titratable acidity ratio further contributes to the overall appeal. Conversely, less favorable green and acidic flavors correlate with lower hedonic liking and align with higher acidity levels. Importantly, our results highlight the complex interplay among individual chemical components within pineapple cultivars, offering valuable insights into selecting and developing improved pineapple varieties in the future.