Analysis of natural aroma and flavor of MD2 pineapple variety (Ananas comosus [L.] Merr.)

Aroma and fl avor profi le 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 identifi ed and quantifi ed by gas chromatography-mass spectroscopy (GC/MS). At least 22 components in percolated extract (or 17 in dis- tillate) were detected according to their mass spectra and retention time. Relative concentration of identifi ed 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 identifi ed in all samples were methyl 2-methylbutanoate and methyl hexanoate. Relationships between volatile and non-volatile compounds were also studied.