Overripe Pineapples - the Off-flavor

  • Posted by a hidden member.
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    Feb 21, 2015 7:29 AM GMT
    When pineapples get too ripe, they begin to develop an "off-flavor" (product of fermentation?). Does anyone know what kind of chemical produces the off-flavor? Some sort of aldehyde? ketone? Would mild heating cause the chemical with the off-flavor to boil off (like alcohol?) or just concentrate itself?
  • bobbobbob

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    Feb 21, 2015 8:37 AM GMT
    I had the same problem some years back. Yes, they will ferment and cause stomach camps and the runs.


    Thanks to a neighbor from Hawaii I learned they can be used in cooking with no bad results. One whole pineapple will make two large upside down cakes just as tasty as fresh ones.
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    Feb 21, 2015 9:02 PM GMT
    I heard that they're ripe when you can pull one of the leaves out. At that point I keep them in the fridge. When I start cutting slices off I slice off the top and then put the cut side down on a plate and put it back in the fridge. When I hadn't used it quickly enough mine got off color mushy spots, visible in the cut top when I turned it over to take another slice.

    Most of them are now from Central America and that variety is supposed to be sweeter than the Hawaiian ones, and are supposed to be ready to eat when they arrive at the stores. But I still let them sit for several days in a very big bowl with the bananas to make sure they're ripe.
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    Feb 22, 2015 1:57 AM GMT
    HikerSkier saidWhen pineapples get too ripe, they begin to develop an "off-flavor" (product of fermentation?). Does anyone know what kind of chemical produces the off-flavor? Some sort of aldehyde? ketone? Would mild heating cause the chemical with the off-flavor to boil off (like alcohol?) or just concentrate itself?


    I don't know but I think it might be time to get laid. icon_surprised.gif
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    Feb 22, 2015 5:51 AM GMT
    Hard to say... I rarely have fresh pineapples around here. Pineapple flavor is a simple ester... We made it back in freshman chemistry. Ethyl butyrate. It might degrade into ethyl acetate (slight banana flavor or nail polishy at higher concentrations) or perhaps butyric acid (buttery flavor at low concentrations or rancid in slightly grater concentration - room evacuating stench in pure form). It probably depends on how much oxygen is present.
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    Feb 22, 2015 6:02 AM GMT
    mindgarden saidI rarely have fresh pineapples around here.

    Are you sure? I went on a cruise last year and they always had fresh pineapple and I'd forgotten how much I love it. I remembered having seen it in my grocery store so when I got back home I looked and they're about $3.50 apiece. Which I think is a steal because you'll get several nice 1 inch slices from one so the cost per day is reasonably low.

    It's a bit tedious cutting of the skin and eyes but well worth it in my opinion. After I got back from that cruise I always had a pineapple in my fridge that I was whittling away at. I got burned out and haven't bought one in a while though.

    The trick is finding a grocery store that has a lot of Mexican customers, which mine does.
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    Feb 22, 2015 6:11 AM GMT
    I've bought them for a holiday meal before, but with only me in the house, I can't use that much before it goes bad. Costco produce syndrome. A small can is usually more my speed.

    BTW: tuna, jalapeƱo, pineapple salad for your prroteiacious pleasure!