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Odour‐active compounds of banana passa identified by aroma extract dilution analysis
Author(s) -
Miranda Eduardo J. F.,
Nogueira Regina I.,
Pontes Sérgio M.,
Rezende Claudia M.
Publication year - 2001
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.997
Subject(s) - aroma , chemistry , eugenol , dilution , musaceae , chromatography , gas chromatography–mass spectrometry , terpene , food science , organic chemistry , botany , mass spectrometry , physics , biology , thermodynamics
Banana ( Musa cavendishii cv. nanica ) (Musaceae) was dehydrated at 50 °C with forced ventilation to give banana passa. Banana passa volatiles were captured by static cryogenic headspace. The extract was investigated on a GC‐O‐multidimensional–MS system and application of aroma extract dilution analysis indicated 4‐hydroxy‐2,5‐dimethyl‐3(2 H )‐furanone (sweet, caramel) as the most odour‐active compound, followed by ethyl cinnamate (banana passa‐like). Other impact compounds identified with FD factors of 32–512 were isovaleric acid, ethyl butanoate, 2‐methylpropan‐1‐ol, 3‐methylbutan‐1‐ol, heptan‐2‐ol, ( Z )‐3‐hexen‐1‐ol, 3‐nonen‐2‐ol (tentatively identified) and eugenol. Copyright © 2001 John Wiley & Sons, Ltd.