Pineapple is a common tropical fruit in our daily life. Its special flavor has become its most signal feature that made it popular and distinctive. The secret of the sour flavor is bromelain, a type of enzyme contained in fruit of pineapple, which would break down proteins into small peptides or amino acid. When putting a pineapple in your mouth, the protease breaks down the crisps of oral mucosa, resulting in a slight sense of pain. Such a special flavor made it an important ingredient in Southeast Asian dishes.To eliminate the sour of pineapple, many households use salt water to soak the slice of pineapple before eating. In Southeast Asia, local people use pineapple to make dishes, by heating pineapple with other ingredients to reduce the sour. These method indicate that change in certain factors will influence the activity of bromelain.This essay will investigate several factors that would influence the flavor of pineapple. Using a series of experiment, it was found that the proteolytic activity of bromelain is influenced by temperature, acidity, salinity and types of salt. The result also proves that heat is the most effective way to eliminate the flavor.

Tang Xuanyuan. How different factors affect the activity of bromelain. International Journal of Frontiers in Medicine (2022), Vol. 4, Issue 10: 30-42. https://doi.org/10.25236/IJFM.2022.041006.

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