The Transformation Properties of Aroma Components in Banana Drying Process

Abstract

To obtain high-quality dried banana, by means of solid-phase micro-extraction, GC-MS, the total ion chromatogram (TIC) changes with time of banana aroma in different drying stages were analyzed. With searching in NISI Willy Database, the aromatic components of above samples were obtained. By classifying the types of the aroma components, the changes of its total number and the classification of substances were compared. A result was drawn that types of total aroma and its main ingredient changed slightly in its normal drying, and substances of esters had high content and the most species. But while drying to the anhydrous state, the main component material isoamyl butyrate transferred to furfural, and Aldehydes, ketones, furans substances increased significantly. These changes were associated with the physical diffusion of material components, biochemical synthesis and chemical decomposition. The results provide a basis for high-quality and high-efficiency banana dryer design.

Dielectric properties and microwave and infrared‐microwave combination drying characteristics of banana and kiwifruit

“…Banana and kiwifruit drying have become necessary to reduce microbial activity, to delay product spoilage, and to extend storage life. Several researchers studied on drying of banana (Katekawa & Silva, ; Omolola‐Adewale et al, ; Sousa, Marsaioli, & Rodrigues, ; Xu, Li, Zhen, Chen, & Deng, ) and kiwifruit (Çalişkan, Ergün, & Dirim, ; Doymaz, ; Kaya, Aydin, & Kolayli, ) using different types of processing technologies like hot air, microwave, vacuum microwave, and freeze drying.…”