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Ripening bananas (color stage 5) were placed in closed jars held at 20°C. Nitrogen (99.99%, 100 ml/min) or air were flowed through the jars. SPME (Solid Phase Micro Extraction) was used for sampling dynamic headspace and analyzed by GC-MS and GC-FID. Several volatile compounds decreased with time in the nitrogen treatment. Production of isobutyl butyrate, 3-methyl-1-butanol, methyl heptanoate, pentyl acetate, and 2-pentanol which were present in air treatments, were absent in the nitrogen treatment. Ethanol rapidly increased until the last day. Off-flavors were detected by most panelists after three days of N 2  treatment and off-flavors increased in the following days. Reversibility of off-flavor after exposing the bananas to air was not detected by panelists. Correlations were low between the main compounds in the nitrogen treatment and the off-flavor score.

721 PB 435 EFFECT OF ANAEROBIC CONDITIONS ON VOLATILE COMPOUNDS OF RIPENING BANANA