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The study of pineapple’s volatile constituents has been the subject of several publications—TNO for Ananas comosus (L.) Merr. contains 21 literature references, and 286volatiles of this fruit have been reported so far. The well-known allyl hexanoate, reminiscent of pineapple fruit, was identified by Drawert and Nitz, in 1982, in fruits from the Ivory Coast and Kenya. Three years later, these authors correlated the analytical data with sensory judgments using gas chromatography sniffing technique, to confirm the contribution of ethyl 3-(methythio)-propionate to pineapple flavor. However, an organoleptic impact of allyl hexanoate to natural pineapple flavor was excluded, due to its low concentration in the fruit and its rather high odor detection threshold. Nevertheless, with a characteristic fruity, sweet and pineapplelike note, this odorant is widely used in the flavor and fragrance industries.
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