Characterization of volatile compounds of banana fruit cv. FHIA 18

Abstract

The objective of the present stage was to characterize qualitative and quantitatively the major volatile components of the banana fruit cv. FHIA 18 and to determine their sensorial contribution. The sensorial contribution of the identified compounds was determined from the volatile concentration and its odor detection threshold in water ratio. The volatile compounds were isolated by continuous liquid-liquid extraction and they were analyzed by GC-FID and GC-MS. Seventy-four compounds were identified, which were distributed in 20 esters, 6 hydroxyesters, 2 lactones, 7 alcohols, 13 acids, 7 aldehydes, 7 ketones, 6 phenols and their derivates, as well as other six of different chemical nature. The total volatile amount constitutes 31,4 mg/kg of the fruit. Twenty-four compounds can be considered as important sensorial contributors of this  cultivate, distributed as: esters [isopentyl acetate, 2-methylbutyl acetate, ethyl acetate, butyl acetate, ethyl hexanoate, isopentyl isobutanoate, isopentyl butanoate, isopentyl isopentanoate, isobutyl acetate, pentyl butanoate, ethyl 3-hydroxyisopentanoate, ethyl 2-hydroxyisopentanoate, ethyl 3-hydroxypentanoate, ethyl 3-hydroxyhexanoate and ethyl 2-hydroxy-2-butenoate;  carbonyl compound [(E)-2-hexenal, hexanal, 2-heptanone and 2-nonanone; alcohols [(Z)-3-hexenol and 2-heptanol]; phenols and derivates [eugenol, elemicin and apiol].