Physicochemical and Flavor Changes of Fragrant Banana (Musa Acuminata Aaa Group “Gross Michel”) During Ripening

Abstract

The objective of this research was to characterize the physicochemical and flavor changes that occur in ripe Hom Thong (Musa acuminata AAA Group “Gross Michel”) flesh at stage 6–8. It was found that the higher fresh maturity stage of Hom Thong at P < 0.05 has the following results: the antioxidant activities, moisture content and reducing sugar are significantly increased. The titratable acidity, total soluble solid and prebiotic activities' score for Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB‐12 are significantly decreased. The total dietary fiber remains unchanged. Using headspace solid‐phase microextraction and gas chromatography–mass spectrometry to characterize volatile compound found that the flavor 20 volatile compounds (11 esters, 5 alcohols, 3 carbonyls and 1 ketone) are varied on Hom Thong maturity stage. The compounds with the most aroma impact for ripe Hom Thong flesh at stage 6–8 were 3‐methylbutyl butanoate, 3‐methyl‐1‐butyl acetate, 3‐methylbutyl 3‐methylbutanoate and 2‐methylpropyl ethanoate. PRACTICAL APPLICATIONS Ripe banana Musa acuminata, AAA Group “Gross Michel,” locally known in Thailand as Hom Thong, is a popular food item consumed as fruit, snacks or food ingredients for confections, spreads and other banana products. Using a suitable ripening stage of the banana flesh is the most critical step among many steps of unit operations for achieving high‐quality banana products. This study not only characterizes the physicochemical and flavor changes that occur in ripe Hom Thong flesh at stage 6–8, but also studies antioxidant activities and prebiotic activities. Manufacturers can utilize the data presented in this article to select the suitable ripening stage in order to avoid product failure and to produce the best quality products for functional food, pharmafood, medifood or vitafood that are rich in natural banana flavor.

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