Odour-active compounds in baby banana Fruit (Musa acuminata AA Simmonds cv. Bocadillo)

Abstract

The contribution of individual compounds to the typical aroma of baby banana cv. Bocadillo fruit would be useful to assess aroma changes caused in the course of fruit processing. Potent odourants in baby banana fruit were determined by combined headspace solid-phase microextraction GC-Olfactometry (HS-SPME-GC-O), solvent-assisted flavour evaporation, gas chromatography−olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), aroma extract dilution analysis (AEDA) and calculation of odour activity values. Twenty-three constituents were considered as potentially odour-active compounds contributing to the typical fruit aroma, from which 2-pentyl acetate, 3-methylbutyl acetate, 3-methylbutyl butanoate, 3-methylbutyl 3-methylbutanoate, hexanal, (E)-2-hexenal and 2-pentyl 3-methylbutanoate were the most important contributors to the aroma. HS-SPME-GC-O has a great potential as fast and simple tool to control aroma quality of baby banana fruit. ARTICLE HISTORY

Transcriptome and Metabolome Analyses Provide Insights Into the Composition and Biosynthesis of Grassy Aroma Volatiles in White-Fleshed Pitaya

“…Futhermore, it is altered with the genetic makeup of fruit, cultural practices, environmental conditions, harvest maturity, postharvest handling, and storage conditions. 8 Besides, many studies reported that volatile esters are the primary components of aroma in many fruits such as peer, 44 banana, 45 pineapple, 46 and melon. 47 Olfactometry is one of the important oldest methods to assess the sensory nature of aroma in food and beverages.…”

Genome-wide comparative analysis of the BAHD superfamily in seven Rosaceae species and expression analysis in pear (Pyrus bretschneideri)

“…In apple, the main aromatic components were 1-hexanol [2]. In red-fleshed peach fruit, fruity note latone γ-hexalactone is the major aroma components [3].In banana, 2-pentyl acetate, 3-methylbutyl acetate were the most important contributors to the aroma [4]. In European pear cultivars, the volatile organic compounds mainly belong to primary esters, alcohols and alkanes [5].…”

Genome-wide comparative analysis of the BAHD superfamily in seven Rosaceae species and expression analysis in pear (Pyrus☓ bretschneideri)

“…In apple, the main aromatic components were 1hexanol [2]. In red-fleshed peach fruit, fruity note latone γ-hexalactone is the major aroma components [3].In banana, 2-pentyl acetate, 3-methylbutyl acetate were the most important contributors to the aroma [4]. In European pear cultivars, the volatile organic compounds mainly belong to primary esters, alcohols and alkanes [5].…”