Unlocking the pineapple aroma of Cili fruit: Identification of key odorants in a unique Cili fruit with pineapple flavor

Cili has garnered significant scientific interest due to its high nutritional value, despite its sour and astringent taste. We found Cili fruit with pineapple flavor, but its key flavor compounds are still unclear. Our results revealed that the flavor and taste of pineapple flavor (CP) were closer to PA. A total of 44 volatile compounds in CP were identified by GC–MS. 1-octen-3-ol (5780.32 ± 1284.54 μg L-1), linalool (50.71 ± 3.76 μg L-1), ethyl 2-methylbutyrate (98.88 ± 58.59 μg L-1), ethyl butyrate (216.34 ± 177.76 μg L-1), and ethyl isovalerate (203.00 ± 103.39 μg L-1) could serve as potential flavor compound markers in CP by using OAV and ROAV. Among them, ethyl butyrate and ethyl isovalerate were identified as potential key flavor compounds that directly or indirectly contributed to the pineapple flavor of CP. These findings provide a scientific basis for targeted flavor enhancement in Cili fruit. • Alcohols and esters are the most abundant volatile compounds in Cili. • A total of 5 potential major aroma compounds were identified in CP. • Ethyl butyrate and ethyl isovalerate mainly contribute to pineapple flavor of CP.