Instrumental based flavour characterisation of banana fruit

Vermeir, Steven; Hertog, Maarten; Vankerschaver, K.; Swennen, Rony; Nicolaı̈, Bart; Lammertyn, Jeroen

doi:10.1016/j.lwt.2009.05.024

Cited by 47 publications

(37 citation statements)

References 38 publications

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“…Table 2 summarises the average (n = 4) relative composition observed in the headspace of bananas from different cultivars studied. As previously reported to the common export banana cultivar Gran Enano, there is a great diversity in the aroma composition of bananas in different ripening stages and even in bananas in the same ripening stage treated or not with ethylene (Vermeir, Hertog, Vankerschaver, Swennen, Nicolaï, & Lammertyn, 2009). …”

Section: Analyses Of Volatile Metabolites In Different Banana Cultivarsmentioning

confidence: 68%

Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile

Pontes

Câmara

2012

Food Chemistry

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a b s t r a c tIn this study the effect of the cultivar on the volatile profile of five different banana varieties was evaluated and determined by dynamic headspace solid-phase microextraction (dHS-SPME) combined with one-dimensional gas chromatography-mass spectrometry (1D-GC-qMS). This approach allowed the definition of a volatile metabolite profile to each banana variety and can be used as pertinent criteria of differentiation. The investigated banana varieties (Dwarf Cavendish, Prata, Maçã, Ouro and Platano) have certified botanical origin and belong to the Musaceae family, the most common genomic group cultivated in Madeira Island (Portugal). The influence of dHS-SPME experimental factors, namely, fibre coating, extraction time and extraction temperature, on the equilibrium headspace analysis was investigated and optimised using univariate optimisation design. A total of 68 volatile organic metabolites (VOMs) were tentatively identified and used to profile the volatile composition in different banana cultivars, thus emphasising the sensitivity and applicability of SPME for establishment of the volatile metabolomic pattern of plant secondary metabolites. Ethyl esters were found to comprise the largest chemical class accounting 80.9%, 86.5%, 51.2%, 90.1% and 6.1% of total peak area for Dwarf Cavendish, Prata, Ouro, Maçã and Platano volatile fraction, respectively. Gas chromatographic peak areas were submitted to multivariate statistical analysis (principal component and stepwise linear discriminant analysis) in order to visualise clusters within samples and to detect the volatile metabolites able to differentiate banana cultivars. The application of the multivariate analysis on the VOMs data set resulted in predictive abilities of 90% as evaluated by the cross-validation procedure.

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Section: Analyses Of Volatile Metabolites In Different Banana Cultivarsmentioning

confidence: 68%

Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile

Pontes

Câmara

2012

Food Chemistry

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“…However, the SS did not change during the storage period. Vermeir et al (2009) found a lower correlation (R 2 = 0.62) between the SS and the total concentration of sugars, indicating that other components such as acids also contribute to the SS. Kovacevic et al (2008) has confirmed that sweetness was positively correlated with the amount of soluble solids, but also with total soluble sugars and fructose.…”

Section: Discussionmentioning

confidence: 81%

Influence of film and modified atmosphere on sensory quality of roasted apple cv. Reineta

Marcelo

Valenciano

Guerra

et al. 2010

Span. j. agric. res.

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The aim of this study was to determine the influence of film type and modified atmosphere on the sensory quality of roasted apple cv. Reineta. Roasted apples were packaged using two different films, LORE 90 COOK and CN 300, under two different modified atmosphere conditions, Extendapak 1 ® (100% N 2 ) and Extendapak 47 ® (7.0% CO 2 2.5% O 2 90.5% N 2 ). The Packaged apples were stored for 210 days at 3°C. Sensory analyses were performed every 14 days until the end of the storage period. Each sample was made up of 178 fruit for each type of packaging and for each storage time. No significant differences were found between the newly elaborated and the stored roasted apples according to the difference test until the 84 th day of storage. No significant differences were found in the visual attributes of the apples, except for colour, neither between types of packaging nor between storage times. Significant differences were found in olfactory-gustatory attributes, odour intensity, sweet taste and alcoholic taste between type of packaging whereas significant differences were found between storage times for all olfactory-gustatory attributes. Juiciness was the only textural attribute that was significantly different between type of packaging and between storage times. When the film was less permeable of the film, the better the original properties of roasted apple cv. Reineta were kept better. There were significant differences between modified atmospheres, so Extendapak 1 ® was more appropriate than Extendapak 47 ® to keep the original characteristics of roasted apple cv. Reineta for a longer time. Additional key words: modified atmosphere packaging; sensory acceptability; sensory analysis; shelf life; sous vide. ResumenInfluencia del tipo de envase y del tipo de atmósfera modificada en la calidad sensorial de la manzana Reineta asada El propósito del estudio fue el de analizar la influencia del tipo de material de envasado y el tipo de atmósfera utilizada para almacenar manzana cv. Reineta asada del Bierzo. Para ello se utilizaron dos tipos de materiales de envasado LORE 90 COOK y CN 300 y dos atmósferas de envasado diferentes denominadas Extendapak 1 ® (100% N 2 ) y Extendapak 47 ® (7.0% CO 2 2.5% O 2 90.5% N 2 ). Se almacenaron durante un periodo de 210 días a 3°C. Se realizaron aná-lisis sensoriales cada 14 días. Cada muestra estaba formada por 178 frutas por cada tipo de envasado y para cada tiempo de almacenamiento. No se encontraron diferencias significativas en la prueba triangular entre manzanas recién elaboradas y manzanas almacenadas hasta los 84 días. En los atributos visuales valorados en el análisis descriptivo solo se encontraron diferencias significativas para el color tanto entre los tipos de envasado como a lo largo de la conservación. Para los atributos olfativos-gustativos se encontraron diferencias entre tipos de envasado para la intensidad de olor, sabor dulce y sabor alcohólico y para todos los atributos durante el tiempo de envasado. De los atributos de textura solamente presentó difere...

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“…It was observed that the firmness of banana fruits was decreased as ethylene concentration increased, because ethylene is a ripening agent. The presence of acetate esters could intensify the yellow color of banana at the ripening stage, whereas at the early stage the banana color is controlled by butanoate esters …”

Section: Resultsmentioning

confidence: 99%

Application of palladium‐modified zeolite for prolonging post‐harvest shelf life of banana

et al. 2019

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BACKGROUND The marketability of banana is limited by the rapid rate of ripening. However, the traditional post‐harvest technologies may not be desirable. The aim of this study was to investigate the potential of a reusable material for the food preservation industry. RESULTS The nanocomposite‐based palladium (Pd)‐modified zeolite (Pd/zeolite) was prepared by impregnating Pd into zeolite. Pd/zeolite had a Brunauer–Emmett–Teller dinitrogen specific surface area of 475 m2 g−1 with crystal structure similar to Y‐zeolite. Transmission electron microscopy images showed the dispersion of Pd particles over the multi‐pore zeolite support. Pd/zeolite uniquely acted as an adsorbent and a catalyst and was able to remove ethylene even after reaching breakthrough point. To prove Pd/zeolite is reusable, a 99 ± 0.8% ethylene removal efficiency still remained even after five consecutive cycles with repeated use of Pd/zeolite. The presence of Pd/zeolite significantly decreased the ethylene concentration during 18 days of storage at 20 ± 2 °C. CONCLUSIONS Pd/zeolite could delay the ripening of banana and improve its firmness and the peel color significantly. Findings indicated that the as‐prepared Pd/zeolite is an effective adsorbent/catalyst with high potential for practical application in ethylene removal, especially for the post‐harvest period. © 2019 Society of Chemical Industry

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Instrumental based flavour characterisation of banana fruit

Cited by 47 publications

References 38 publications

Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile

Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile

Influence of film and modified atmosphere on sensory quality of roasted apple cv. Reineta

Application of palladium‐modified zeolite for prolonging post‐harvest shelf life of banana

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