Tropical fruit - using key aroma components as predictors of sensory quality

Pineapple (Ananas comosus) is one of the most popular tropical fruits consumed worldwide. The flavourful fruit is known to contain a large number of aroma volatile compounds in varying levels. Though, hundreds of volatile compounds have been identified so far, only several of them (known as key aroma compounds) are reported to contribute to the unique flavour of pineapple. Huge attention has been applied to the deeper and specific understanding of the aroma profile of pineapples that play a significant role in the sensory notes of the fruit. The Queensland Alliance for Agriculture and Food Innovation (QAAFI) - Queensland Department of Agriculture and Fisheries (QDAF) joint research project, funded by the Hort Innovation Australia, titled as Genetics of fruit sensory preferences, aims to identify and characterise key quality-determining flavour compounds in Queensland grown pineapple from the DAF breeding program, and to develop high-throughput analytical methods [based on stable isotope dilution assay (SIDA) – headspace (HS) - Solid phase microextraction (SPME) - gas chromatography - mass spectrometry (GCMS)] to measure those key components accurately and precisely. This knowledge will be applied to profile key parent and progeny lines to support identification of molecular markers and support marker-assisted breeding. Results of the work are essential for the improvements in genetic studies, plant breeding, resistance research, nutritional science to develop superior fruit varieties with high consumer appeal and improved characteristics for producers. The presentation aims to discuss the available published information of the aroma of pineapple, analytical methods, associated challenges, and strategies.