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Compositional and Isotopic Studies of Fruit Flavours. Part I. The Banana Aroma

✍ Scribed by B. Salmon; G. J. Martin; G. Remaud; F. Fourel

Publisher: John Wiley and Sons
Year: 1996
Tongue: English
Weight: 483 KB
Volume: 11
Category: Article
ISSN: 0882-5734
DOI: 10.1002/(sici)1099-1026(199611)11:6<353::aid-ffj596>3.0.co;2-9

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✦ Synopsis

The determination of the molecular composition and the I3C content of some of the main constituents of the banana aroma by GC, GC-MS and "C GC-C-IRMS was carried out on fruits, commercial nectars and industrial aromas. From the consideration of primary (i.e. isobutyl and isoamyl acetate) and secondary (i.e. pentan-2-one, isoamyl butyrate) metabolites, mass and isotopic balances can be defined which are good indicators of the nature of the fruit studied. Bananas from different geographical origins (Ivory Coast, Martinique, Central America) and harvested in different states of ripeness have characteristic fractionation patterns. It is also shown that commercial nectars have molecular and isotopic compositions similar to those of the volatile fraction of very mature fruits. Industrial aromas have particularly typical I3C composition, depending on whether they are natural or synthetic.

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