Relationship between Key Aroma Compounds and Sensory Attributes of Australian Grown Commercial Pineapple Cultivars

The intricate relationship between the chemical composition
and
sensory attributes of various pineapple (Ananas comosus var. comosus) 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.