Free and Glycosidically Bound Volatile Compounds in Okinawan Pineapple (Ananas comosus)

Fruit plants produce various volatile compounds that emit distinct aroma characteristics and contribute to their flavor qualities. However, some of these substances, especially hydroxyl-group molecules, are in non-volatile glycosylated forms. This study aimed determine free glycosidically bound three Okinawan pineapple cultivars (‘N67-10′, ‘Yugafu’, ‘Yonekura’). The components squashed juice were analyzed using solid-phase microextraction (SPME)–arrow-gas chromatography–flame ionization detection/mass spectrometry (GC-FID/MS). glycosides collected through extraction, hydrolyzed by β-glucosidase, the released measured. sugar moieties confirmed GC-MS, glycoside constituents liquid chromatography (LC)-MS. varied its content composition components, which predominantly comprised esters, followed alcohols, terpenes, ketones. Eight compounds, including chavicol, eugenol, geraniol, phenylethyl alcohol, benzyl 2-ethyl-1-hexanol, 1-hexanol, 3-methyl-2-butenol, from forms via enzymatic hydrolysis, wherein amounts most them greater ‘Yonekura’ than other cultivars. Moreover, two glycosides, chavicol-O-β-D-glucopyranoside eugenol-O-β-D-glucopyranoside, identified all cultivars, aglycones both could be potential odor sources medicinal-herbal aromas. These results provide important information regarding volatile-aroma qualities bounded-aroma resources for fresh consumption agroindustrial processing.