Effects of different drying methods on quality and volatile flavor of pineapple

doi:10.3969/j.issn.1004-1524.2023.05.21

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (5): 1168-1177.DOI: 10.3969/j.issn.1004-1524.2023.05.21

• Quality and Safety of Agricultural Products • Previous Articles Next Articles

Effects of different drying methods on quality and volatile flavor of pineapple

WANG Xiaoyan¹^,²(), HAN Yanchao², WU Weijie², DENG Shanggui¹, CHEN Hangjun², FANG Xiangjun², GAO Haiyan²^,^*()

1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, Zhejiang, China
2. Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2022-02-28 Online:2023-05-25 Published:2023-06-01

Abstract

Abstract:

In order to study the effects of three common drying methods on the quality and volatile flavor of pineapple, fresh pineapple was used as raw material. Three drying methods of microwave, hot air and vacuum freeze were used to analyze the changes of sensory score, color, texture, nutritional quality and aroma components of dried pineapple slices. The results showed that the pineapple slices prepared by hot air drying had high sensory score of 86, and strong springiness and reslience. After vacuum freeze drying, pineapple slices maintained good color, and the contents of vitamin C (V_C) (837.2 mg·kg^-1), total sugar (133.98 mg·g^-1), total phenol (0.28 mg·g^-1) and soluble protein (0.57 mg·g^-1) were higher than the other treatments. The contents of V_C and soluble protein in pineapple slices dried by microwave were the lowest, while the total sugar content of pineapple slices dried by hot air was the lowest. The volatile flavor components detected in the pineapple slices dried by vacuum freeze and hot air were similar, but the contents were relatively higher by vacuum freeze drying, which could maintain the good flavor of pineapple. Yet, the least kinds of volatile flavor compounds were detected in the pineapple slices prepared by microwave drying, and unique flavor substances such as 5-methylfurfural and 2-acetylfuran with caramel flavor were produced due to the uneven local heating during drying. Given the nutritional quality and volatile flavor, the quality of pineapple slices prepared by vacuum freeze drying was the best, which was followed by hot air drying. The loss of nutrition and flavor by microwave drying was the most serious.

Key words: drying method, pineapple, volatile flavor

CLC Number:

TS255.4

WANG Xiaoyan, HAN Yanchao, WU Weijie, DENG Shanggui, CHEN Hangjun, FANG Xiangjun, GAO Haiyan. Effects of different drying methods on quality and volatile flavor of pineapple[J]. Acta Agriculturae Zhejiangensis, 2023, 35(5): 1168-1177.

Figures/Tables 6

References 35

[1]	MOHD ALI M, HASHIM N, ABD AZIZ S, et al. Pineapple (Ananas comosus): a comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products[J]. Food Research International, 2020, 137: 109675. DOI URL
[2]	HENNIG B, DENG P. Healthful nutrition as a prevention and intervention paradigm to decrease the vulnerability to environmental toxicity or stressors and associated inflammatory disease risks[J]. Food Frontiers, 2020, 1(1): 13-14. DOI PMID
[3]	张鲁斌, 贾志伟, 谷会, 等. 低温贮藏对货架期菠萝黑心病发生和果实品质维持的影响[J]. 果树学报, 2013, 30(4): 675-680.
	ZHANG L B, JIA Z W, GU H, et al. Effect of low temperature storage on pineapple blackheart and fruit quality during shelf-life[J]. Journal of Fruit Science, 2013, 30(4): 675-680. (in Chinese with English abstract)
[4]	余洋洋, 毛雅萱, 余元善. 菠萝真空渗糖工艺的优化及其对品质的影响[J]. 农产品加工, 2019(15): 38-42.
	YU Y Y, MAO Y X, YU Y S. Optimization of vacuum sugar infiltration process of pineapple and its effect on quality[J]. Farm Products Processing, 2019(15): 38-42. (in Chinese with English abstract)
[5]	张鲁斌, 贾志伟, 谷会. 适宜1-MCP处理保持采后菠萝常温贮藏品质[J]. 农业工程学报, 2016, 32(4): 290-295.
	ZHANG L B, JIA Z W, GU H. Suitable 1-MCP treatment maintaining postharvest quality during storage at room temperature[J]. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(4): 290-295. (in Chinese with English abstract)
[6]	金琰, 刘海清. 我国菠萝产业链现状及优化途径研究[J]. 中国热带农业, 2016(5): 9-12.
	JIN Y, LIU H Q. Study on the current situation and optimization of pineapple industry chain in China[J]. China Tropical Agriculture, 2016(5): 9-12. (in Chinese)
[7]	邵春霖, 孟宪军, 毕金峰, 等. 不同干燥方式对蓝莓品质的影响[J]. 食品与发酵工业, 2013, 39(11): 109-113.
	SHAO C L, MENG X J, BI J F, et al. Effect of different drying methods on the quality of blueberry[J]. Food and Fermentation Industries, 2013, 39(11): 109-113. (in Chinese with English abstract)
[8]	丁俊雄, 吴小华, 王鹏, 等. 干燥技术在果蔬中的应用综述[J]. 制冷与空调, 2019, 19(8): 23-27.
	DING J X, WU X H, WANG P, et al. Overview of the application of drying technology in fruits and vegetables[J]. Refrigeration and Air-Conditioning, 2019, 19(8): 23-27. (in Chinese with English abstract)
[9]	许晴晴, 陈杭君, 郜海燕, 等. 真空冷冻和热风干燥对蓝莓品质的影响[J]. 食品科学, 2014, 35(5): 64-68. DOI
	XU Q Q, CHEN H J, GAO H Y, et al. Effects of vacuum freeze-drying and hot-air drying on the quality of blueberry fruits[J]. Food Science, 2014, 35(5): 64-68. (in Chinese with English abstract)
[10]	MZIRAI N A. 不同干燥方式对菠萝品质特性的影响研究[D]. 北京: 中国农业科学院, 2016.
	MZIRAI N A. Effects of different drying methods on pineapple quality characteristics[D]. Beijing: Chinese Academy of Agricultural Sciences, 2016.
[11]	袁越锦, 刘欣, 徐英英, 等. 菠萝切片热风冷冻组合干燥工艺研究[J]. 食品科技, 2015, 40(11): 64-70.
	YUAN Y J, LIU X, XU Y Y, et al. Drying of pineapple slices by combination of hot-air and vacuum freeze[J]. Food Science and Technology, 2015, 40(11): 64-70. (in Chinese with English abstract)
[12]	常虹, 李远志, 龚丽, 等. 微波真空干燥菠萝粉初步研究[J]. 食品与机械, 2008, 24(3): 112-115.
	CHANG H, LI Y Z, GONG L, et al. Preliminary study on drying pineapple powder by vacuum microwave[J]. Food & Machinery, 2008, 24(3): 112-115. (in Chinese with English abstract)
[13]	许洋, 徐茂, 蒋和体. 不同干燥方法对香菇片品质及微观结构的影响[J]. 食品与发酵工业, 2020, 46(14): 189-197.
	XU Y, XU M, JIANG H T. Effects of different drying methods on the quality and microstructure of shiitake slices[J]. Food and Fermentation Industries, 2020, 46(14): 189-197. (in Chinese with English abstract)
[14]	黄子建. 微波真空干燥对菠萝片干燥特性及品质影响的研究[D]. 福州: 福建农林大学, 2011.
	HUANG Z J. Study on the microwave vacuum drying characteristics and quality of pineapple slices[D]. Fuzhou: Fujian Agriculture and Forestry University, 2011. (in Chinese with English abstract)
[15]	罗树灿, 陈小惠, 李远志. 陈皮液渍无核黄皮果脯加工工艺的研究[J]. 农产品加工, 2017(22): 19-23.
	LUO S C, CHEN X H, LI Y Z. Study on preserved none-nuclear Clausena lansium with tangering peel processing technology[J]. Farm Products Processing, 2017(22): 19-23. (in Chinese with English abstract)
[16]	卢瑞雪, 韩延超, 陈杭君, 等. 褪黑素处理对小青菜贮藏品质的影响[J]. 中国食品学报, 2022, 22(1): 198-205.
	LU R X, HAN Y C, CHEN H J, et al. Effect of melatonin treatment on storage quality of Brassica chinensis L[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(1): 198-205. (in Chinese with English abstract)
[17]	温文娟, 刘珊, 黄远丽. 苯酚硫酸法与蒽酮硫酸法测定香菇多糖含量比较[J]. 现代食品, 2020(21): 177-179.
	WEN W J, LIU S, HUANG Y L. Comparison of phenol sulfuric and anthrone sulfuric method for determination of lentinan[J]. Modern Food, 2020(21): 177-179. (in Chinese with English abstract)
[18]	JIANG B, LIU R L, FANG X J, et al. Effects of salicylic acid treatment on fruit quality and wax composition of blueberry (Vaccinium virgatum Ait)[J]. Food Chemistry, 2022, 368: 130757. DOI URL
[19]	唐思煜, 翁云丹, 毛舸, 等. 添加蔗糖对裸燕麦酵素发酵过程中理化指标与活性成分变化的影响[J]. 食品工业科技, 2019, 40(15): 78-83.
	TANG S Y, WENG Y D, MAO G, et al. Effects of sucrose addition on the changes of physicochemical indexes and active components during oat jiaosu fermentation[J]. Science and Technology of Food Industry, 2019, 40(15): 78-83. (in Chinese with English abstract)
[20]	ZHANG S L, FANG X J, WU W J, et al. Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage[J]. Food Chemistry, 2022, 371: 131200. DOI URL
[21]	王庆惠, 李忠新, 闫圣坤, 等. 干燥工艺对杏干燥特性及色泽变化影响[J]. 中国农业科技导报, 2018, 20(1): 78-84. DOI
	WANG Q H, LI Z X, YAN S K, et al. Effect of drying processing on drying characteristics and color changing of apricot[J]. Journal of Agricultural Science and Technology, 2018, 20(1): 78-84. (in Chinese with English abstract) DOI
[22]	张燕青, 崔清亮, 魏庆霞, 等. 不同干燥方式对黄芪感官品质及功能成分的影响[J]. 农产品加工, 2021(23): 30-34.
	ZHANG Y Q, CUI Q L, WEI Q X, et al. Effects of different drying methods on sensory quality and functional components of Astragalus[J]. Farm Products Processing, 2021(23): 30-34. (in Chinese with English abstract)
[23]	雷炎, 李华佳, 望诗琪, 等. 不同干燥方式对猕猴桃果脯品质的影响[J]. 食品研究与开发, 2020, 41(24): 103-108.
	LEI Y, LI H J, WANG S Q, et al. Effects of different drying methods on properties of kiwi preserved fruit[J]. Food Research and Development, 2020, 41(24): 103-108. (in Chinese with English abstract)
[24]	TEWARI S, SEHRAWAT R, NEMA P K, et al. Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: a review[J]. Journal of Food Biochemistry, 2017, 41(1): e12319. DOI URL
[25]	宋娟, 康三江, 张海燕, 等. 干燥处理对黄冠梨生化成分和风味物质的影响[J]. 黑龙江农业科学, 2022(1): 60-66.
	SONG J, KANG S J, ZHANG H Y, et al. Effects of drying treatments on biochemical components and flavor compounds of Huangguan pear[J]. Heilongjiang Agricultural Sciences, 2022(1): 60-66. (in Chinese with English abstract)
[26]	黄小丹, 吴银秀, 林刚云, 等. 不同干燥方式对桑椹活性成分含量的影响[J]. 广西蚕业, 2020, 57(1): 32-36.
	HUANG X D, WU Y X, LIN G Y, et al. Effects of different drying methods on the content of active components in mulberry[J]. Guangxi Sericulture, 2020, 57(1): 32-36. (in Chinese)
[27]	苏敬红, 牛格格, 吴佳琦, 等. 不同干燥方式对火龙果茎多糖理化特性及功能活性的影响[J]. 食品研究与开发, 2021, 42(15): 34-39.
	SU J H, NIU G G, WU J Q, et al. Effects of different drying methods on physicochemical properties and functional activities of polysaccharides from Hylocereus undatus stem[J]. Food Research and Development, 2021, 42(15): 34-39. (in Chinese with English abstract)
[28]	SHANG F Z, LIU R L, WU W J, et al. Effects of melatonin on the components, quality and antioxidant activities of blueberry fruits[J]. LWT: Food Science and Technology, 2021, 147: 111582. DOI URL
[29]	唐璐璐, 易建勇, 毕金峰, 等. 干燥方式对丰水梨片酚类物质含量及其抗氧化活性的影响[J]. 中国食品学报, 2017, 17(12): 129-138.
	TANG L L, YI J Y, BI J F, et al. Effects of drying methods on the phenolics content and antioxidant activity of hosui pear[J]. Journal of Chinese Institute of Food Science and Technology, 2017, 17(12): 129-138. (in Chinese with English abstract)
[30]	SOGI D S, SIDDIQ M, DOLAN K D. Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques[J]. LWT: Food Science and Technology, 2015, 62(1): 564-568. DOI URL
[31]	耿想, 姚曦, 尤俊昊, 等. 不同干燥方式对竹笋品质的影响[J]. 食品与发酵工业, 2022, 48(16): 144-149.
	GENG X, YAO X, YOU J H, et al. Effect of different drying methods on the quality of bamboo shoots[J]. Food and Fermentation Industries, 2022, 48(16): 144-149. (in Chinese with English abstract)
[32]	孟繁博, 林茂, 陈曦, 等. 4种干燥方式下火龙果挥发性成分的比较分析[EB/OL]. (2021-12-05)[2022-02-28]. https://bar.cnki.net/bar/download/order?id=jBGETXBNdPImvx70aLAuJPjDI3A2vZL8vlJ5Yxju1VLOfJuo3fRoSDz-0i95bB2WakmNgNYT3vBZVzD1yGVTMHYXNr%2Bq%2F-xAZGaJQaVfGy3Lb8gXleJLGfsrYTV%2FtrNwLTGW52Moz-28mlnhJh8ZlP8bRkxnHP9k3bpcMLZ8PSOuv4wbZdFKhzwe-YxxZIWK8KcFELzV3zML7D3ImNO4dkk2eQ%3D%3D.
[33]	刘玉革, 徐金龙, 赵维峰, 等. 菠萝果实香气成分分析及电子鼻评价[J]. 广东农业科学, 2012, 39(20): 97-100.
	LIU Y G, XU J L, ZHAO W F, et al. Aroma volatile compounds of pineapple and evaluation by electronic nose[J]. Guangdong Agricultural Sciences, 2012, 39(20): 97-100. (in Chinese with English abstract)
[34]	刘璇, 赖必辉, 毕金峰, 等. 不同干燥方式芒果脆片香气成分分析[J]. 食品科学, 2013, 34(22): 179-184. DOI
	LIU X, LAI B H, BI J F, et al. Analysis of aroma components in mango chips prepared by different drying methods[J]. Food Science, 2013, 34(22): 179-184. (in Chinese with English abstract) DOI
[35]	陈瑞娟, 毕金峰, 陈芹芹, 等. 不同干燥方式对胡萝卜粉香气成分的影响[J]. 食品与发酵工业, 2013, 39(9): 70-76.
	CHEN R J, BI J F, CHEN Q Q, et al. Effect on aroma components in carrot powder prepared by different drying methods[J]. Food and Fermentation Industries, 2013, 39(9): 70-76. (in Chinese with English abstract)

项目 Project	评分标准 Scoring criteria	感官评分 Sensory score
外观Appearance	组织饱满,透亮,有光泽The tissue is full, transparent and shiny	16~20
	组织略有萎缩,微透亮,有光泽The tissue is slightly atrophic, slightly transparent and shiny	11~15
	组织干缩严重,无透明光泽The tissue shrinks seriously and has no transparent luster	5~10
色泽Color	色泽金黄 Golden color	16~20
	暗黄色 Dark yellow	11~15
	黑褐色 Dark brown	5~10
风味Flavor	酸甜适中 Moderate sour and sweet	26~30
	偏酸或偏甜 Sour or sweet	16~25
	苦涩有异味 Bitter and astringent with peculiar smell	5~15
口感Taste	有韧性,软硬适中 It has toughness and moderate hardness	26~30
	干硬 Dry hard	16~25
	无韧性 No toughness	5~15

项目 Project	评分标准 Scoring criteria	感官评分 Sensory score
外观Appearance	组织饱满,透亮,有光泽The tissue is full, transparent and shiny	16~20
	组织略有萎缩,微透亮,有光泽The tissue is slightly atrophic, slightly transparent and shiny	11~15
	组织干缩严重,无透明光泽The tissue shrinks seriously and has no transparent luster	5~10
色泽Color	色泽金黄 Golden color	16~20
	暗黄色 Dark yellow	11~15
	黑褐色 Dark brown	5~10
风味Flavor	酸甜适中 Moderate sour and sweet	26~30
	偏酸或偏甜 Sour or sweet	16~25
	苦涩有异味 Bitter and astringent with peculiar smell	5~15
口感Taste	有韧性,软硬适中 It has toughness and moderate hardness	26~30
	干硬 Dry hard	16~25
	无韧性 No toughness	5~15

处理 Treatment	外观Appearance	色泽Color	风味Flavor	口感Taste	总分Total score
T1	12±1 b	15±1 b	17±3 b	25±1 b	69±3 c
T2	16±2 a	19±1 a	24±2 a	27±1 a	86±4 a
T3	15±1 a	18±1 a	23±3 a	24±2 b	80±4 b

处理 Treatment	外观Appearance	色泽Color	风味Flavor	口感Taste	总分Total score
T1	12±1 b	15±1 b	17±3 b	25±1 b	69±3 c
T2	16±2 a	19±1 a	24±2 a	27±1 a	86±4 a
T3	15±1 a	18±1 a	23±3 a	24±2 b	80±4 b

处理Treatment	L^*	a^*	b^*	ΔE
T1	60.17±2.31 c	5.14±1.79 a	46.16±1.84 a	58.06±1.80 a
T2	76.46±1.81 b	-3.95±1.28 b	44.61±2.00 a	47.40±1.94 b
T3	92.33±0.64 a	-5.75±0.32 c	27.06±0.98 b	26.33±0.69 c

Effects of different drying methods on quality and volatile flavor of pineapple

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 6

References 35

Related Articles 2

Recommended Articles

Metrics

Comments

处理Treatment	硬度Hardness/g	弹性Springiness	内聚性Cohesiveness	咀嚼性Chewiness	回复性Resilience
T1	260.22±54.57 b	0.87±0.12 a	0.55±0.13 b	133.90±19.44 b	0.09±0.02 c
T2	227.44±89.77 b	0.92±0.07 a	0.72±0.11 a	128.87±46.40 b	0.24±0.02 a
T3	722.23±142.42 a	0.69±0.14 b	0.56±0.03 b	256.77±16.57 a	0.17±0.03 b

类别 Type	风味物质 Flavor compounds		不同处理下的含量Content under different treatments/(μg·kg^-1)					特征香味 Characteristic aroma
类别 Type	风味物质 Flavor compounds		T1	T2		T3		特征香味 Characteristic aroma
酯类	乙酸甲酯Methyl acetate		ND	ND		0.01		水果香Fruity aroma
Esters	乙酸乙酯Ethyl acetate		ND	5.03		ND		水果香Fruity aroma
	丁酸甲酯Methyl butyrate		ND	ND		0.44		苹果香Apple aroma
	2-甲基丁酸甲酯Methyl 2-methylbutyrate		ND	2.32		2.68		水果香Fruity aroma
	2-甲基丁酸乙酯Ethyl 2-methylbutyrate		ND	12.65		ND		苹果香Apple aroma
	乙酸异戊酯Isopentyl acetate		ND	10.02		ND		香蕉香Banana aroma
	当归内酯Alpha-angelicalactone		4.48	ND		ND		巧克力香Chocolate aroma
	丙二酸二甲酯Dimethyl malonate		2.45	7.24		8.21		—
	己酸乙酯Ethyl caproate		2.60	159.06		177.75		菠萝香Pineapple aroma
	3-己烯酸乙酯Ethyl cis-3-hexenoate		ND	15.29		ND		水果香Fruity aroma
	庚酸甲酯Methyl enanthate		ND	3.21		3.56		—
	3-甲硫基丙酸甲酯Methyl 3-methylthiopropionate		4.11	19.05		21.06		稀释时有甜果香
								Sweet fruity aroma when diluted
	庚酸乙酯Ethyl heptanoate		ND	ND		18.21		菠萝香Pineapple aroma
	辛酸甲酯Methyl octanoate		18.78	103.94		114.18		果香和酒香 Fruit and wine aroma
	丙位己内酯γ-Hexalactone	6.57			10.61		11.66		药草香、焦糖香
									Herbal fragrance, caramelized fragrance
	辛酸乙酯Ethyl caprylate	8.91			20.43		632.46		水果香、菠萝香
									Fruity aroma, pineapple aroma
	苯乙酸甲酯Methyl phenylacetate	ND			ND		1.44		蜂蜜香Honey fragrance
	苯乙酸乙酯Ethyl phenylacetate	ND			7.47		ND		蜂蜜香Honey fragrance
	癸酸甲酯Methyl caprate	4.81			6.29		6.83		—
	丙位十二内酯2(3H)-Furanone,dihydro-5-octyl-	ND			0.83		0.89		水果香Fruity aroma
	癸酸乙酯Ethyl caprate	ND			100.25		ND		果香和酒香Fruit and wine aroma
	邻苯二甲酸二甲酯Dimethyl phthalate	1.44			4.33		4.69		—
醇类	乙醇Ethanol	ND			4.58		ND		芳香气味Aromatic odor
Alcohols	4-萜烯醇Terpinen-4-ol	ND			ND		2.52		暖胡椒香Warm pepper aroma
酮类	4-羟基-2-丁酮4-Hydroxy-2-butanone	ND			ND		5.78		—
Ketones	甲基庚烯酮6-Methyl-5-hepten-2-one	1.63			4.19		4.57		柠檬草香Lemongrass fragrance
	呋喃酮Furaneol	ND			7.54		5.90		水果香Fruity aroma
醛类	异戊醛Isovaleraldehyde	2.02			ND		ND		苹果香Apple aroma
Aldehyde	2-甲基丁醛2-Methylbutyraldehyde	1.76			ND		ND		—
	正己醛Caproaldehyde	2.19			4.22		4.77		刺激性气味Pungent odor
	糠醛2-Furaldehyde	285.85			18.14		ND		杏仁气味Almond odor
	庚醛Heptanal	3.24			2.96		3.31		水果香Fruity aroma
	(E)-2-庚烯醛(E)-Hept-2-enal	ND			ND		2.51		脂芳香Fatty aroma
	苯甲醛Benzaldehyde	6.17			3.36		3.64		苦杏仁味Bitter almond flavor
	5-甲基呋喃醛5-Methylfurfural	15.88			ND		ND		焦糖香Caramelized fragrance
	正辛醛N-capryl(ic) aldehyde	ND			ND		109.59		水果香Fruity aroma
	苯乙醛Phenylacetaldehyde	68.60			8.19		ND		稀释后甜果香
									Sweet fruity aroma after dilution
	壬醛Nonanal	48.12			7.54		103.52		稀释时有玫瑰和柑橘香
									Rose and citrus aromas when diluted
	癸醛Decanal	17.89			58.70		22.34		稀释时呈果香Fruit aroma when diluted
	反式-2-癸烯醛Trans-2-decenal	7.05			17.84		19.46		—
	2-十一烯醛2-Undecenal	ND			ND		109.44		柑橘香Citrus aroma
烯烃类	环庚三烯Cycloheptatriene	3.00			ND		2.87		—
Alkenes	(+)-柠檬烯(+)-Limonene	ND			98.35		ND		柑橘香Citrus aroma
	罗勒烯(Z)-β-ocimene	13.35			15.76		ND		花香Fragrance of flower
	1,3,5-十一碳三烯1,3,5-Undecatriene	7.40			7.12		7.86		格蓬香Gepeng incense
	(-)-alpha-古芸烯(-)-alpha-Gurjunene	26.00			62.23		67.72		—
	β-石竹烯β-Caryophyllene	ND			3.04		ND		丁香香味Clove aroma
	(+)-苜蓿烯Sativene	13.74			46.92		51.14		—
	萜品油烯Terpinolene	ND			3.16		ND		柠檬香Lemon aroma
	佛术烯Eremophilene	31.28			61.15		65.49		—
	(-)-异喇叭烯(-)-Isoledene	36.78			52.40		56.38		—
酸类	乙酸Acetic acid	1.33			0.43		ND		刺激性气味Pungent odor
Acids	正己酸1-Hexanoic acid	ND			17.67		ND		刺激性气味Pungent odor
	2-甲基丁酸2-Methylbutyric acid	ND			0.63		0.70		低浓度时呈果香
									Fruit aroma at low concentration
其他	乙苯Ethylbenzene	2.05			1.81		2.04		芳香气味Aromatic odor
Others	间二甲苯m-Xylene	4.53			0.99		1.14		—
	2-乙酰基呋喃2-Acetylfuran	17.25			1.29		ND		焦糖香Caramelized fragrance

[1]	PAN Xujie, LIU Ruiling, DENG Shanggui, WU Weijie, CHEN Hangjun, GAO Haiyan. Optimization of process conditions and volatile flavor components analysis of bayberry pulp fermented by lactic acid bacteria [J]. Acta Agriculturae Zhejiangensis, 2022, 34(7): 1502-1512.
[2]	ZHU Shijun, JIN Shuquan, YAO Hongyan, XU Zhihao, LUO Youjun, CHEN Ruoxia. Effects of different basal fertilizers and topdressing fertilizers on growth, yield and quality of pineapple [J]. Acta Agriculturae Zhejiangensis, 2022, 34(6): 1217-1226.