Tropical Fruit Flavour: Identifying Key Aroma Compounds that Underpin Sensory Quality Traits

Abstract

Pineapple (Ananas comosus var. comosus), with its unique sweet flavour, is one of the most popular tropical, non-climacteric fruits consumed worldwide. It is also the third most important tropical fruit in global production. In Australia, all pineapple production is centred in Queensland due to favourable climatic conditions. Although numerous pineapple varieties are cultivated globally, only a few leading types are sold commercially. This flavourful fruit is known to contain a significant number of volatile organic compounds (VOCs) at varying concentrations, which greatly contribute to its flavour quality by providing distinct sensory aromas that are sweet, fruity, tropical, pineapple-like, caramel-like, and coconut-like notes. The aroma of pineapple is a key factor in attracting consumers and reinforcing its
presence in the marketplace. This thesis explores the intricate relationships among pineapple aroma chemistry, sensory attributes, and genetic composition across six research chapters.