Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception

Abstract

“Hongmeiren” bananas are popular because of their red peel. Two extraction methods solvent-assisted flavor evaporation and headspace solid-phase microextraction, combined with gas chromatography-olfactometry and gas chromatography–mass spectrometry (GC–MS), were used to analyze the volatile components of “Hongmeiren” bananas. A total of 86 aroma compounds were identified by GC–MS, 62 of which were identified as the major aroma-active compounds with an odor activity value ≥ 1 or modified frequency ≥ 30%. Ethyl (E)-2-butenoate, 4-undecanone, and α-phellandrene were found in bananas for the first time. Sensory experiments showed that eight sweet-associated odorants could significantly achieve the sweetness enhancement effect at 30 g/L sucrose solution by odor-induced changes in taste perception. These experiments suggest that selected odorants can achieve sugar reduction, but with consideration of the sugar concentration. The study of the sweetness enhancement effect of individual compounds provides a more direct theoretical support for sugar reduction in the food industry.

Spatially resolved metabolomics reveals variety-specific metabolic changes in banana pulp during postharvest senescence

“…The onset of the ripening of banana pulps is accompanied by intricate and irreversible metabolic changes, such as degradation of chlorophyll, conversion of starch into soluble sugars, and accumulation of functional metabolites, which result in peel color change, pulp softening and sweetening, as well as development of characteristic aroma, respectively ( Guo et al, 2018 , Nascimento et al, 2019 , Xiao et al, 2021 ). Thus, the development of quality attributes in bananas can be significantly affected by the levels and spatiotemporal distribution of these functionally bioactive compounds across the post-ripening period.…”

Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry

“…In addition, evaluators could note additional descriptors by recording the peak start time and descriptor on a note pad. The intensity and frequency of each aroma-active peak was summarized by calculating the modified frequency (MF) values, which provided an overall measure of the compound’s contribution to aroma [ 21 , 22 , 23 , 24 ]. The MF values were calculated using the formula MF(%) = [F (%) × I (%)] ½ , where F (%) was the frequency of odor detection among evaluators as a % of all evaluators, and I (%) was the average intensity as a percentage of the maximum intensity (5).…”

The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

“…In order to score the saltiness enhancement of solutions with additional aroma, the OISE value of odorants selected by 2-AFC analysis were calculated in this study [ 39 ]. Panelists evaluated the saltiness perception intensities of each sample, including NaCl solution alone and the NaCl solution with each odorant during this sensory evaluation.…”