| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188487 | Food Chemistry | 2011 | 7 Pages |
Free and glycoconjugated volatile composition of three bananas from cultivars of Musa sp. grown in the French West Indies (FWI): Cavendish, Frayssinette and Plantain were investigated. They were extracted from the pulp of bananas thanks to an accelerated solvent extraction method for the free volatile compounds. Glycosides were isolated from aqueous extracts then aglycons were obtained after enzymatic hydrolysis of glycosidic extracts. Free volatile compounds and aglycons were analysed by GC–MS. The main volatile compounds found in Cavendish banana were (E)-2-hexenal and acetoin, in Plantain: (E)-2-hexenal and hexanal, and in Frayssinette: 2,3-butanediol and two diastereomer solerols. The most abundant of aglycons were 3-methyl-butanol, 3-methyl-butanoic acid, solerol (two disatereoisomers) and acetovanillone. This compound, rarely identified in fruits, is detected for the first time in glycoconjugated volatile compounds of fruits. The abundance of these two isomers in the extracts of Frayssinette seemed to be characteristic of this variety of banana.
Research highlights► In this study we compare volatile and glycoside patterns in bananas Cavendish, Frayssinette and Plantain varieties found in the French West. ► The Cavendish banana is characterised by alcohols and numerous esters whilst Frayssinette is singular because of hydroxyl-esters and lactones levels. ► The Plantain banana is poorer in esters. ► Solerols were found for the first time in aroma bananas; they were only characteristic of the Frayssinette cultivar.
