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中文摘要：
采用顶空固相微萃取（SPME）结合气质联用（GC-MS）技术,研究了台农6号菠萝果实在10℃贮藏条件下挥发性香气成分的分布与变化,并用电子鼻技术结合主成分分析对不同贮藏时间的果实进行分析。结果表明,台农6号菠萝果实不同部位的香气成分均以酯类为主,主要包括2-甲基丁酸甲酯、己酸甲酯、3-甲硫基丙酸甲酯等。在贮藏过程中,菠萝果实不同部位的香气成分含量和数量均随时间下降。同一贮藏时间的不同部位香气成分不同,果肉中的香气成分数量和含量高于中柱。电子鼻技术可区分不同贮藏时间的菠萝果实,区别值达0.821。
英文摘要：
The distribution and changes of aroma volatile compounds of pineapple stored at 10℃ were studied using SPME-GC-MS,and were also differentiated by electronic nose.The main volatile compounds were esters in the pulp and core of tainong 6 pineapple,including 2-methyl-butanoic acid methyl ester,hexanoic acid methyl ester,and 3-（Methylthio）propanoic acid methyl ester and so on.The content and number of aroma compounds decreased during storage.Aroma compounds of pulp were different from those of core.The number and content in pulp were also higher than those of core.Different parts of pineapple fruits and the storage time were differentiated by principal component analysis（PCA） by electronic nose with a discrimination value of 0.821.
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