Ananas

Pineapple, Ananas comosus, is a tropical plant with an edible fruit. It is the most economically significant plant in the family Bromeliaceae. The pineapple is native to South America, where it has been cultivated for many centuries. The flesh and juice of the pineapple are used in cuisines around the world.

Origin and Production

The wild plant originates from the Paraná-Paraguay River drainages between southern Brazil and Paraguay. In the botanical name, comosus ('tufted') refers to the stem of the plant. The 'Smooth cayenne' cultivar has high sugar and acid content and is well-adapted to canning and processing. Archaeological evidence of use goes back to 1200-800 BC in Peru and to 200 BC-700 AD in Mexico, where the plant was cultivated by the Mayas and the Aztecs. The 'Red Spanish' cultivar was introduced by the Spanish from Latin America to the Philippines, where it was grown for piña fibres used to make textiles from at least the 17th century. In 2024, world production of pineapples was 29 million tonnes, led by Costa Rica, the Philippines and Indonesia, each producing about 3 million tonnes.

Chemistry and Scent Profile

An aroma distillate prepared from fresh pineapple by solvent-assisted flavor evaporation contained 29 odor-active compounds. The key odorants of fresh pineapple flavor include 4-hydroxy-2,5-dimethyl-3(2H)-furanone, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, methyl 2-methylbutanoate and 1-(E,Z)-3,5-undecatriene. Omission tests showed that 4-hydroxy-2,5-dimethyl-3(2H)-furanone and ethyl 2-methylbutanoate are character impact odorants in fresh pineapple. In six pineapple varieties grown in Malaysia, most of the aroma-active compounds were branched esters. Gas chromatography-olfactometry and aroma extract dilution analysis of these varieties determined 59 aroma compounds. Pineapple contains the enzyme bromelain, which breaks down protein.

Chemical Properties

CAS 68917-26-0 and EC number 272-839-2 identify the pineapple extract. In its notified classification, the extract is a flammable liquid of category 3, with hazard code H226.