Volatile components in banana (Musa acuminata colla cv. Cavendish) and yellow passion fruit (Passiflora edulis Sims / flavicarpa Degner) as determined by GC-MS and GC-olfactometry

M. J. Jordan, K. L. Goodner, P. E. Shaw


Aromatic profiles and key aroma components of banana and yellow passion fruit essences were studied using gas chromatography mass spectrometry and gas chromatography olfactometry (GCO) systems. A total of 43 components were quantified in banana essence. Among them 26 components contribute to the aromatic profile in banana essence but isoamyl acetate, 2-pentanol acetate, 2-methyl-1-propanol, 3-methyl-1 butanol, 3-methyl-butanal, acetal, isobutyl acetate,hexanal, ethyl butyrate, 2-heptanol, and butyl butyrate contribute to and define the aroma in this fruit since they were detected by all GCO panelists in all replications. A total of 62 compounds were quantified in yellow passion fruit essence. Analysis by GCO revealed that a total of 19 components appear to contribute to the overall flavor in this essence, where 3-hydroxy-2-butanone, ethyl butyrate, 2-heptanol, ethyl hexanoate, linalool, isoamyl acetate, (Z)-3-hexenyl hexanoate, and hexyl hexanoate were recognized by the three panelists in allreplications.

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283