VERIFIED CLAIM · RECORD CORRECTED

Pineapple aroma and key volatile contributors

Pineapple aroma has been linked to a large set of volatile organic compounds, with a smaller subset identified as key contributors to its characteristic sensory aroma.

Scope

Supports aroma complexity and key volatile contributors; exact profiles differ by variety and maturity.

Correction

The claim was labelled as odour analysis with human assessors. Its source, a review of pineapple aroma chemistry, reports that about 480 volatile compounds have been identified and that 40 are reported to contribute to pineapple's flavour, but its summary does not say how that contribution was judged, so the claim is now labelled as a general account from a review.

Correction notice published 18 October 2026.

How this was found

Broad account. A broad statement about how an aroma forms, how it is studied or what a term means, rather than one measurement.

Source: review of earlier studies.

Studied: pineapple aroma research reviewed.

This describes how the evidence behind this claim was produced: for a review, by the studies it summarises. What the claim itself covers is its scope, above; how SmellBook checked the claim, where it could, is the next section.

How this claim was checked

SmellBook checked this claim against the source's own words, so that the claim says no more than the source supports. This does not repeat or re-test the study itself.

An editor read the abstract fetched from the named service against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).