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Title: AROMATIC PROFILE OF AQUEOUS BANANA ESSENCE AND BANANA FRUIT BY GC-MS AND GC-OLFACTOMETRY

Author
item JORDAN, MARIA - UNIV. OF MURCIA, SPAIN
item TANDON, KAWALJIT - FES/USDA
item SHAW, PHILIP - USDA/RETIRED
item Goodner, Kevin

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/10/2001
Publication Date: 8/29/2001
Citation: Jordán, M.J., Tandon, T., Shaw, P.E., Goodner, K.L. Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Journal of Agricultural and Food Chemistry. 2001. v. 49. p. 4813-4817.

Interpretive Summary: Analytical chemical instrumentation was used to determine the aromatic composition and the aroma active components of banana essence and banana fruit. A total of 43 and 26 compounds were quantified in banana essence and banana paste respectively. Five new components are reported for the first time in banana essence. Isoamyl acetate, 2-pentanol acetate, 2- methyl-1-propanol, 3-methyl-1-butanol, 3-methylbutanal, acetal, isobutyl acetate, hexanal, ethyl butyrate, 2-heptanol and butyl butyrate had high concentrations and were most detected by GCO panelists in the banana essence. Volatile components found only in banana paste that were detected by aroma panelists include t-2-hexenal, limonene, and eugenol.

Technical Abstract: Gas chromatography-mass spectrometry and gas chromatography olfactometry (GCO) were used to determine the aromatic composition and the aroma active components of banana essence and banana fruit. A total of 43 and 26 compounds were quantified in banana essence and banana paste respectively. Five new components reported for the first time in banana essence are identified as methylbutyrate, 2,3-butanediol-diacetate, 2- hydroxy,3-methylethylbutyrate, 1-methylbutyl isobutyrate and ethyl-3- hydroxy-hexanoate. Regarding the aroma active components, a total of 42 components appear to contribute to the aromatic profile in banana. Isoamyl acetate, 2-pentanol acetate, 2-methyl-1-propanol, 3-methyl-1- butanol, 3-methylbutanal, acetal, isobutyl acetate, hexanal, ethyl butyrate, 2-heptanol and butyl butyrate had high concentrations and were most detected by GCO panelists in the banana essence. Volatile components found only in banana paste that were detected by aroma panelists include t-2-hexenal, limonene, and eugenol.