- 著者
-
Yonathan Asikin
Tomomasa Kudaka
Ryota Maekawa
Takuya Kobayashi
Makoto Takeuchi
Masahiro Horiuchi
Koji Wada
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- pp.FSTR-D-23-00142, (Released:2023-11-28)
Pineapple is an important representative fruit of Okinawa Prefecture, Japan. The fruits of the five new breeding lines (“Okinawa No. 22,” “Okinawa No. 25,” “Okinawa No. 26,” “Okinawa No. 27,” and “Okinawa No. 28”) were evaluated for physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles. The fruits had comparable weight, total soluble solids, and titratable acidity but displayed different color space b* values (yellow index). This yellow indicator was positively associated with total carotenoid content, with the “Okinawa No. 26” line having the most (8.74 mg/kg). The amount and composition of volatile components and, consequently, aroma-active compounds varied between fruits. The “Okinawa No. 28” line contained the most active-aroma compound methyl 2-methylbutanoate (odor activity value = 297.78). Except for “Okinawa No. 25,” the lines were associated with pleasant orthonasal aromas, such as fruity, sweet, coconut-like, and peach-like, indicating their potential use in fresh or processed foods.