Study of aroma-active compounds in banana cv. Bocadillo from Colombia

Abstract

The volatile compounds of banana cv. Bocadillo grown in Colombia were isolated by simultaneous distillation-extraction and analyzed by GC-MS. The 139 compounds identified were distributed in 67 esters, 22 alcohols, 16 ketones, 6 aldehydes, 6 acids, 8 paraffins and 14 miscelaneous compounds, which constituted 61.23 mg/kg of the fruit. The sensory contribution of the identified compounds was determined by the ration between their content in the fruit and the odor thresholds in water. From the total of the identified compounds, 34 could be considered aroma-active compounds in this banana cultivar, from which the most important were 3-methylbutyl acetate, de 3-methylbutyl butanoate, ethyl butanoate, (E)-b-ionone, (E)-2-hexenal and hexanal.