the library

Fermented pineapple juice

Savory & ferment· ferment vinegar

Every one of its 15 compounds carries a paper the library can cite.

• lactic acidtasteacidreads as mild acid taste and does not overpower weaker aromatic flavors (PubChem)Measured in 8 of 338 ingredients.cite

  'The level of lactic acid elevated during the fermentation of pineapple juice, reaching 22.05 ± 0.94 g/L after 30 h' — the only organic acid this paper prints a number for; the malic, citric, pyruvic and acetic acid traces are figures only — Peng et al. 2025, Foods (Section 3.5 (Changes in Organic Acids During Fermentation), text)
• L-aspartic acidtasteacidreads as sour (PubChem)Measured in 9 of 338 ingredients.cite

  4.60 ± 0.30 mg/100 mL at 0 h rising to 7.27 ± 0.40 at 30 h; 'As fermentation progressed, there was a noticeable increase in umami free amino acids, specifically Asp' — Peng et al. 2025, Foods (Table 1, row 'Aspartic Acid (Asp)')
• methyl hexanoatearomaesterMeasured in 11 of 338 ingredients.cite

  899.04 ± 15.19 µg/100 mL non-fermented, 844.70 ± 28.60 fermented — the largest single volatile in both columns, and the one the ferment leaves most nearly intact — Peng et al. 2025, Foods (Table 2, row V6 'Methyl caproate')
• 2-heptanonearomaketonereads as pear-like flavor (PubChem)Measured in 22 of 338 ingredients.cite

  0 in the non-fermented juice, 13.72 ± 2.96 µg/100 mL after fermentation — Peng et al. 2025, Foods (Table 2, row V38 '2-Heptanone')
• 2-undecanonearomaketonereads as strong odor (PubChem)Measured in 9 of 338 ingredients.cite

  0 in the non-fermented juice, 24.67 ± 7.97 µg/100 mL after fermentation — Peng et al. 2025, Foods (Table 2, row V40 '2-Undecanone')
• hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite

  1.11 ± 0.12 µg/100 mL non-fermented rising to 2.87 ± 0.25 fermented — the only free acid in the volatile table, and it more than doubles — Peng et al. 2025, Foods (Table 2, row V42 'Hexanoic acid')
• 2-nonanonearomaketoneMeasured in 9 of 338 ingredients.cite

  0 in the non-fermented juice, 102.50 ± 19.67 µg/100 mL after fermentation — the largest compound in the table that the ferment creates from nothing — Peng et al. 2025, Foods (Table 2, row V39 '2-Nonanone')
• methyl 2-methylbutyratearomaesterMeasured in 4 of 338 ingredients.cite

  344.16 ± 8.18 µg/100 mL non-fermented, 225.10 ± 22.49 fermented; the letters mark this fall as not significant — Peng et al. 2025, Foods (Table 2, row V1 'Methyl 2-methylbutyrate')
• ethyl 2-methylbutyratearomaesterMeasured in 9 of 338 ingredients.cite

  252.02 ± 10.04 µg/100 mL non-fermented, 217.33 ± 3.91 fermented (p < 0.05) — Peng et al. 2025, Foods (Table 2, row V3 'Ethyl 2-methylbutyrate')
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  829.13 ± 25.84 µg/100 mL non-fermented, falling to 549.96 ± 34.92 after fermentation (p < 0.05) — Peng et al. 2025, Foods (Table 2, row V8 'Ethyl caproate')
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  103.08 ± 1.35 µg/100 mL non-fermented, 85.60 ± 4.17 fermented (p < 0.05) — Peng et al. 2025, Foods (Table 2, row V4 'Isoamyl acetate')
• mesifuranearomaetherMeasured in 2 of 338 ingredients.cite

  20.20 ± 2.03 µg/100 mL non-fermented, 12.21 ± 1.47 fermented (p < 0.05) — the caramel-furanone of the fruit is consumed, not made — Peng et al. 2025, Foods (Table 2, row V41 '2,5-Dimethyl-4-methoxy-3(2H)-furanone')
• ethyl 3-(methylthio)propanoatearomasulfur compoundMeasured in 3 of 338 ingredients.cite

  224.28 ± 13.10 µg/100 mL non-fermented, 193.64 ± 13.16 fermented (p < 0.05) — Peng et al. 2025, Foods (Table 2, row V13 'Ethyl 3-methylthiopropionate')
• methyl 3-(methylthio)propionatearomaesterMeasured in 2 of 338 ingredients.cite

  345.28 ± 46.18 µg/100 mL non-fermented, 337.19 ± 19.66 fermented — no significant change; the sulfur ester that carries pineapple's own tropical note survives the ferment — Peng et al. 2025, Foods (Table 2, row V10 'Methyl 3-(methylthio)propionate')
• L-prolinetasteacidreads as sweet (PubChem)Measured in 3 of 338 ingredients.cite

  7.50 ± 1.61 mg/100 mL at 0 h rising to 22.73 ± 1.06 at 30 h, the largest single rise of any free amino acid in the ferment; the paper groups Pro with the sweet amino acids — Peng et al. 2025, Foods (Table 1 (Changes in free amino acids), row 'Proline (Pro)')