Pineapple

Fruit & berry· tropical fruit

What it is

Pineapple is the fruit of Ananas comosus, a plant native to South America.

What it tastes like

On the nose: pineapple, oily, citrus; the house adds bright tropical ✳. Among its measured molecules: Ethyl nonanoate, Ethyl 4-octenoate, 2,3-Butanediol diacetate, Ethyl 3-acetoxybutyrate, (3E)-ethyl 3-hexenoate.

What goes with it

Fermented pineapple juiceboth carry ethyl hexanoate, fruity berrycite
Appleboth carry ethyl butyrate, pineapplecite
Passion fruitboth carry ethyl butyrate, pineapplecite

104 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 1 mg per 100 g — USDA FoodData Central 169124.

Acid

0 %Apple2 %Cranberry4 %Apple cider vinegar6 %Balsamic vinegar8 %Makrut lime

Acid 0.9499 % (g/100 g) — USDA FoodData Central 169124.

Unusual pairings

Pairs the library can cite that almost nobody makes.

Pineapple + Passion fruit
both carry ethyl butyrate, pineapple (29 of 338 carry it)
Pineapple + Apple
both carry ethyl butyrate, pineapple (29 of 338 carry it)
Pineapple + Strawberry
both carry ethyl butyrate, pineapple (29 of 338 carry it)

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

ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite
one of seven characteristic aroma compounds detected in pineapple pulp — Wei et al. 2011, Molecules (Results, characteristic aroma compounds by odour activity value)
methyl hexanoatearomaesterMeasured in 11 of 338 ingredients.cite
24.96 µg/kg in pulp, 7.55 µg/kg in core — Wei et al. 2011, Molecules (Table 1, row 'Methyl hexanoate')
ethyl decanoatearomaesterMeasured in 17 of 338 ingredients.cite
11.11 µg/kg in pulp, 3.67 µg/kg in core — Wei et al. 2011, Molecules (Table 1, row 'Ethyl decanoate')
methyl octanoatearomaesterreads as oily, somewhat orange taste (PubChem)Measured in 6 of 338 ingredients.cite
8.39 µg/kg in pulp, 3.19 µg/kg in core — Wei et al. 2011, Molecules (Table 1, row 'Methyl octanoate')
decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite
one of seven characteristic aroma compounds detected in pineapple pulp — Wei et al. 2011, Molecules (Results, characteristic aroma compounds by odour activity value)
ethyl 2-methylbutyratearomaesterMeasured in 9 of 338 ingredients.cite
the highest odour activity value in pineapple pulp, 1,693.33 — the paper's top characteristic aroma compound — Wei et al. 2011, Molecules (Results, characteristic aroma compounds by odour activity value)
Ethyl nonanoatearomaesterMeasured in 1 of 338 ingredients.cite
59.88 µg/kg in pulp — Wei et al. 2011, Molecules (Table 1, row 'Ethyl nonanoate')
ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite
second-highest odour activity value of the seven characteristic aroma compounds in pulp — Wei et al. 2011, Molecules (Results, 'The Characteristic Aroma Compounds of Pineapple' (Table 2, odour activity values))
ethyl 3-(methylthio)propanoatearomasulfur compoundMeasured in 3 of 338 ingredients.cite
one of seven characteristic aroma compounds detected in pineapple pulp — Wei et al. 2011, Molecules (Results, characteristic aroma compounds by odour activity value)
methyl 3-(methylthio)propionatearomaesterMeasured in 2 of 338 ingredients.cite
27.38 µg/kg in pulp, 10.65 µg/kg in core — Wei et al. 2011, Molecules (Table 1, row 'Methyl 3-(methylthio)propanoate')
Ethyl 4-octenoatearomaMeasured in 1 of 338 ingredients.cite
18.34 µg/kg in pulp, 12.24 µg/kg in core — Wei et al. 2011, Molecules (Table 1, row 'Ethyl 4-octenoate')
2,3-Butanediol diacetatearomaacidMeasured in 1 of 338 ingredients.cite
4.55 µg/kg in pulp, 4.10 µg/kg in core — Wei et al. 2011, Molecules (Table 1, row '2,3-Butanediol diacetate')
Ethyl 3-acetoxybutyratearomaMeasured in 1 of 338 ingredients.cite
3.68 µg/kg in pulp, 3.03 µg/kg in core — Wei et al. 2011, Molecules (Table 1, row 'Ethyl 3-acetoxybutyrate')
(3E)-ethyl 3-hexenoatearomaesterMeasured in 1 of 338 ingredients.cite
one of seven characteristic aroma compounds detected in pineapple pulp — Wei et al. 2011, Molecules (Results, characteristic aroma compounds by odour activity value)

Sources

Wei et al. 2011, Molecules

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