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中文摘要：
以6个菠萝品种为试材,采用固相微萃取-气相色谱质谱联用技术分析了果实的香气成分,并确定了果实的特征香气成分。6个品种共检测出挥发性成分84种,无刺卡因香气成分总含量1 730.01μg/kg、昆士兰卡因香气成分总含量1 408.66μg/kg、New Puket达5 344.62μg/kg、神湾品种为2 599.28μg/kg、台农17号达8 842.09μg/kg、台农19号达2 339.57μg/kg。6个菠萝品种的总香气值范围在24 519.5~86 462.4之间,各品种的香气值和特征香气成分存在一定差异。
英文摘要：
The aroma compounds were analyzed by head space-solid phase microextraction and gas chromatography-mass spectrometry and the characteristic aroma compounds of which were determined by odor activity values in 6 pineapple varieties. There were 84 volatile compounds in 6 pineapple varieties,and the total contents were 1 730.01,1 408.66,5 344.62,2599.28,8842.09,2339.57 μg/kg in Smooth Cayenne,Queensland Cayenne,New Puket,Shenwan,Tainong 17,Tainong 19,respectively. The total aroma values ranged from 24 519.5 to 86 462.4,and a high diversity of total aroma values and characteristic aroma compounds were found in the 6 pineapple varieties.
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