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Title: VOLATILE COMPONENTS IN BANANA (MUSA SAPIENTUM L.) AND YELLOW PASSION FRUIT (PASSIFLORA EDULIS SIMS F. FLAVICARPA DEGNER) AS DETERMINED BY GC-MS AND GC-OLFACTOMETRY

Author
item JORDAN, MARIA - UNIV. OF MURCIA
item Goodner, Kevin
item SHAW, PHILIP - USDA, RETIRED

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/27/2001
Publication Date: 6/27/2002
Citation: N/A

Interpretive Summary: Aromatic profiles and key aroma components of banana and yellow passion fruit essences were studied using gas chromatography mass spectrometry and gas chromatography olfactometry (GCO) systems. A total of 43 components were quantified in banana essence. Among them 26 components contribute to the aromatic profile in banana essence but 10 contribute and define the aroma in this fruit since they have been detected by all GCO panelists in all replications. In yellow passion fruit essence a total of 62 compounds were quantified. Analysis by GCO revealed that a total of 20 components appear to contribute to the overall flavor in this essence, where eight have been recognized by the three panelists in all replications.

Technical Abstract: Aromatic profiles and key aroma components of banana and yellow passion fruit essences were studied using gas chromatography mass spectrometry and gas chromatography olfactometry (GCO) systems. A total of 43 components were quantified in banana essence. Among them 26 components contribute to the aromatic profile in banana essence but isoamyl acetate, 2-pentanol acetate, 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methyl- butanal, acetal, isobutyl acetate, hexanal, ethyl butyrate, 2-heptanol and butyl butyrate contribute and define the aroma in this fruit since they have been detected by all GCO panelists in all replications. In yellow passion fruit essence a total of 62 compounds were quantified. Analysis by GCO revealed that a total of 20 components appear to contribute to the overall flavor in this essence, where 3-hydroxy-2-butanone, ethyl butyrate, 2-heptanol, ethyl hexanoate, linalool, isoamyl acetate, (Z)-3-hexenyl hexanoate, and hexyl hexanoate have been recognized by the three panelists in all replications.