Analysis of aroma compounds and characteristic aroma in 6 pineapple varieties

The aroma compounds were analyzed by head space-solid phase microextraction and gas chromatography-mass spectrometry and the characteristic aroma compounds of which were determined by odor activity values in 6 pineapple varieties. There were 84 volatile compounds in 6 pineapple varieties， and the total contents were 1 730.01， 1 408.66， 5 344.62， 2599.28， 8842.09， 2339.57 μg/kg in Smooth Cayenne， Queensland Cayenne， New Puket， Shenwan， Tainong 17， Tainong 19， respectively. The total aroma values ranged from 24 519.5 to 86 462.4， and a high diversity of total aroma values and characteristic aroma compounds were found in the 6 pineapple varieties.