Production of volatiles by ripening bananas

Macku, Carlos; Jennings, Walter

doi:10.1021/jf00077a049

Cited by 76 publications

(54 citation statements)

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“…According to Macku and Jennings [9], whatever the cultivars and the growth altitude, most volatile compounds (i.e., ketones, alcohols, esters and carboxylic acids) increased in concentration during ripening. Esters (mainly 2-pentyl, isoamyl and isobutyl acetates, and isoamyl butanoate and isobutanoate) probably cause the specific fruity aroma found in banana [3], and increase enormously during ripening [e.g., Robusta cultivar on the plain (63 to 2198) µg·100 g -1 ].…”

Section: Changes In Volatile Composition During Ripeningmentioning

confidence: 99%

“…The production of volatiles during ripening of bananas was studied by Macku and Jennings [9] who concluded that the total amount of banana volatiles followed a sigmoidal increase during ripening. Volatile composition is nevertheless highly dependent on geographical factors, as indicated by Cano et al [10] and Shiota [3], who studied the influence of the area of cultivation.…”

Section: Introductionmentioning

confidence: 99%

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Influence of cultivar, growth altitude and maturity stage on banana volatile compound composition

Brat

Yahia

Chillet

et al. 2004

Fruits

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Influence of cultivar, growth altitude and maturity stage on banana volatile compound composition.Abstract --Introduction. The quantitative volatile compound composition of bananas (Musa acuminata, AAA group, Cavendish subgroup) was investigated in two different cultivars (Robusta and Grande Naine) grown at two different altitudes [(90 and 500) m], and ripened at two different maturity stages (color grades 5 and 7). Materials and methods. Volatile compounds were separated and identified by coupled capillary gas liquid chromatography / mass spectrometry. After evaluating changes in volatile composition during ripening, the effect of both growth altitude and cultivar was examined. Results and discussion. For a partially mature fruit, the growth altitude showed different effects on the two cultivars. The Robusta cv. exhibited a higher aroma volatile compound concentration at high altitude, while that of the Grande Naine cv. was higher at low altitude. At the fully mature stage, this difference still existed but was not so distinct. Conclusion. Whatever the ripening stage, Robusta cv. exhibited the highest aroma volatile compound concentration. Discriminate sensory analysis closely related to differences in the volatile composition of samples. Après évaluation des changements en composés volatils intervenus pendant la maturation, les effets de l'altitude des plantations et du cultivar utilisé ont été examinés. Résultats et discussion. Pour un fruit partiellement mûr, l'altitude a eu différents effets sur les deux cultivars. La concentration en composés aromatiques volatils du cultivar Robusta a été la plus élevée en haute altitude, alors que celle de Grande Naine l'a été à basse altitude. Au stade de pleine maturité, cette différence était encore décelable, sans être aussi distincte. Conclusion. Quel que soit le stade de maturation, le cultivar Robusta a montré la concentration en composés aromatiques volatils la plus élevée. L'analyse sensorielle discriminante a été étroitement liée aux différences de composition en composés volatils des échantillons.France / Guadeloupe / Musa (bananes) / composé aromatique / altitude / maturité a Centre de coopération internationale en recherche agronomique pour le développement (Cirad),

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Section: Changes In Volatile Composition During Ripeningmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of cultivar, growth altitude and maturity stage on banana volatile compound composition

Brat

Yahia

Chillet

et al. 2004

Fruits

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“…Acetate esters are, for example, key to the aroma of banana (3-methylbutyl acetate) (20), jasmine (benzyl acetate) (21), and apple cultivars (multiple esters) (22). Although the sensory attributes of each compound differ, acetate esters generally have fruity or floral-like aromas.…”

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confidence: 99%

Role of an esterase in flavor volatile variation within the tomato clade

Goulet

Magerøy

Lam

et al. 2012

Proc. Natl. Acad. Sci. U.S.A.

105

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Tomato flavor is dependent upon a complex mixture of volatiles including multiple acetate esters. Red-fruited species of the tomato clade accumulate a relatively low content of acetate esters in comparison with the green-fruited species. We show that the difference in volatile ester content between the red-and greenfruited species is associated with insertion of a retrotransposon adjacent to the most enzymatically active member of a family of esterases. This insertion causes higher expression of the esterase, resulting in the reduced levels of multiple esters that are negatively correlated with human preferences for tomato. The insertion was evolutionarily fixed in the red-fruited species, suggesting that high expression of the esterase and consequent low ester content may provide an adaptive advantage in the ancestor of the redfruited species. These results illustrate at a molecular level how closely related species exhibit major differences in volatile production by altering a volatile-associated catabolic activity.T he flavor of a food involves integration of the information detected by taste and olfactory receptors (1). In the case of tomato (Solanum lycopersicum), flavor is the sum of the interactions between sugars, acids, and multiple volatile chemicals (2). Although sugars and acids are essential to our appreciation of tomato, the uniqueness and complexity of its flavor are dependent upon the blend of volatiles that can be detected (3, 4). Plants synthesize a vast array of volatile organic compounds. Derived from primary and secondary metabolites, they contribute to functions as diverse as defense against herbivores and pathogens, plant-toplant interactions, and attraction of pollinators and seed dispersers (5-7). Most of the important tomato volatiles are derived from amino acids, fatty acids, and carotenoid precursors (2,8). Despite the importance of these volatiles to fruit quality, regulation of their synthesis still remains poorly understood (4).One approach to identification of genes involved in plant volatile production is based upon characterization of quantitative trait loci (QTL). This method exploits variation between cultivars of the same species or between closely related species (9-11). In tomato, populations of introgression lines (ILs) that contain only a fragment of the genome of a wild species have been useful in the discovery of numerous volatile-associated QTL (10, 12) as well as of QTL affecting yield, carotenoid production, and accumulation of primary metabolites (13,14). From a human flavor perspective, it makes the most sense to concentrate on the volatiles that are most important to consumer preferences. Historically, the most important volatiles have been identified on the basis of odor units, that is, the concentration of a given volatile divided by its odor threshold (2, 15). Although this method has value, recent work has shown that the reality of taste preference is far more complex as interactions between volatiles and other flavor-associated chemicals influence perception....

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“…Uma das mudanças mais notáveis que ocorrem durante o amadurecimento da polpa da banana é a hidrólise do amido e a subseqüente acumulação de açúcar (MACKU;JENNINGS, 1987). Na Tabela 1 é possível verificar os teores crescentes de açúcares ao longo do amadurecimento para as cultivares estudadas.…”

Section: Análises Físico-químicasunclassified

Diferenças entre bananas de cultivares Prata e Nanicão ao longo do amadurecimento: características físico-químicas e compostos voláteis

Nascimento¹,

Ozorio²,

Rezende³

et al. 2008

Ciênc. Tecnol. Aliment.

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IntroduçãoAs bananas Prata (subgrupo Prata) e Nanicão (subgrupo Cavendish) pertencem ao gênero Musa sp., da família Musaceae e são as mais produzidas no Brasil. A cultivar Prata é a mais consumida no país e a Nanicão, a mais aceita no mercado mundial (IBGE, 2007). Muito apreciada no Brasil e no mundo, a banana é a quarta cultura agrícola mais importante do planeta, ficando atrás apenas do arroz, do trigo e do milho e apresentando o maior volume de produção mundial. O Brasil é o segundo maior produtor mundial de banana, com uma produção de 7,1 milhões de toneladas em 2006, em uma área de 507,7 mil hectares, cerca de 10% da produção mundial, atrás apenas da Índia (ONU, 2006).Durante o amadurecimento da banana, muitas transformações físicas, físico-químicas e químicas que ocorrem, são importantes para monitorar o processo de amadurecimentos dos frutos e caracterizar os estágios de maturação: a firmeza diminui acompanhada por uma mudança na coloração da casca devido à degradação da clorofila e à síntese de carotenóides. O teor de sólidos solúveis aumenta, atingindo valores de até 27%; a acidez normalmente aumenta até atingir um máximo, quando a casca está totalmente amarela, para depois decrescer, predominando o ácido málico. O amido é degradado rapidamente, com o acúmulo de açúcares. A adstringência, representada pela presença de taninos, decresce à medida que o fruto vai amadurecendo, podendo também variar com a época de colheita do fruto (LICHTEMBERG, 1999).O aroma característico da banana também se intensifica com o amadurecimento, sendo um importante contribuinte para a qualidade dos frutos e influencia a aceitabilidade do consumidor. Bananas produzem durante o amadurecimento substâncias voláteis importantes para o aroma, tais como: ésteres, álcoois, aldeídos, cetonas, aminas e fenóis; sendo principalmente os AbstractFresh green bananas [Nanicão (Musa sp., subgroup Cavendish) and Prata (Musa sp., subgroup Prata)] were studied during their ripening. Physical (firmness), physicochemical (pH, total titrable acidity and soluble solids) and chemical properties (sugars, phenolics and volatile compounds) were analyzed and showed significant differences (p ≤ 0.05). Prata presented higher values of phenolic compounds, soluble solids, sugars and firmness than Nanicão. A method to quantify the emission of esters was developed by cryogenic headspace and gas chromatography. Acetates, butyrates, isobutyrates and isovalerates were predominant. Prata produced a higher volatile concentration than Nanicão, except for acetates. In most cases, the amount of volatiles increased continuously until peel browning, followed by a decrease or a plateau. Keywords: bananas; ripening; volatiles; gas chromatography; quantitative evaluation. ResumoBananas verdes [Nanicão (Musa sp., subgrupo Cavendish) e Prata (Musa sp., subgrupo Prata)] foram estudadas durante o seu amadurecimento. As propriedades físicas (firmeza), físico-químicas (pH, acidez total titulável e sólidos solúveis) e químicas (açúcares, compostos fenólicos e voláteis) foram anal...

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Production of volatiles by ripening bananas

Cited by 76 publications

References 2 publications

Influence of cultivar, growth altitude and maturity stage on banana volatile compound composition

Influence of cultivar, growth altitude and maturity stage on banana volatile compound composition

Role of an esterase in flavor volatile variation within the tomato clade

Diferenças entre bananas de cultivares Prata e Nanicão ao longo do amadurecimento: características físico-químicas e compostos voláteis

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