The invention discloses a pineapple flavor essence. The raw materials of the pineapple flavor essence comprise 300.0 weight permillage of allyl caproate, 200.0 weight permillage of cyclohexyl allyl propionate, 30.0 weight permillage of ethyl acetate, 50.0 weight permillage of cyclohexyl allyl acetate, 30.0 weight permillage of geranyl hexanoate, 10.0 weight permillage of benzyl propionate, 5.0 weight permillage of petit grain oil, 2.0 weight permillage of acetic leaf alcohol ester, 10.0 weight permillage of vanillic aldehyde, 3.5 weight permillage of cinnamyl acetate, 100.0 weight permillage of ethyl butyrate, 20.0 weight permillage of ethyl oenanthate, 30.0 weight permillage of pentyl acetate, 30.0 weight permillage of cyclohexyl allyl butyrate,10.0 weight permillage of geranyl butyrate, 10.0 weight permillage of linalool, 10.0 weight permillage of citral dimethyl acetal, 0.5 weight permillage of dimethyl hydroxyl furanone, and 150.0 weight permillage of diethyl phthalate. The pineapple flavor essence of the invention is fit for perfuming products such as grease, emulsion, shampoo, and the like, and has the advantages of pure flavor, strong endurance, less dosage, and the like.