What Makes a Great Pineapple Juice?

Popular as a drink and a mixer, pineapple juice can also be used in a variety of recipes. Try it in cake mixes, marinades, salad dressings and smoothies to add refreshing tropical flavor. It’s also an excellent source of vitamins and minerals. Our chefs define a high-quality shelf-stable pineapple juice as having a well-rounded fruity, floral and tropical aroma. Holding a glass under your nose, you should easily sense the exotic island aromas. In its taste profile, there should be a pronounced natural sweetness to the juice that is balanced by the mild sourness of the pineapple. The acidity that causes the sourness provides nutrients while giving the juice a “drinkable”complexity. The pineapple juice’s flavor should reflect the aroma’s fruity, floral and tropical notes. The juice should have no metallic or tinny off notes that detract from the natural pineapple flavor. The juice’s viscosity should be thicker than a cranberry or apple juice, but thinner than tomato juice. A glass of pineapple juice should have some depth without heaviness that can take away from its refreshing characteristics. After a glass of pineapple juice, you shouldn’t feel like you’ve had a meal.

Our blog, The Flavor, provides insight on the latest industry news, award winners, and research on consumer behaviors.

Tasting terms

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • floral

    A natural, flower-like aroma or flavor. Example: High-quality vinegar, vanilla, honey, Mandarin oranges and dark chocolate can all have floral notes.

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • taste profile

    The expected levels of each basic taste in any given food; defines the overall taste balance. Example: The taste profile of baking chocolate is led by bitterness that is balanced by a low amount of sweetness.

  • metallic

    Having the flavor of a can or foil; typically an off note acquired from a product’s packaging. Example: Some canned foods, like ham, can acquire metallic flavors from their metal containers.

  • off notes

    Inappropriate flavors, such as rancid or oxidized oils, freezer burn, plastic, metallic or other flavors acquired from a food’s packaging and storage. Example: Canned pineapple that picks up a metallic flavor from its can or stale flavors from freezer burn in a frozen entrée are types of off notes.