Comparison of the Aroma and Some Physicochemical Properties of Grand Naine (Musa acuminata) Banana as Influenced by Natural and Ethylene-Treated Ripening
作者： A. Salih Sonmezdag , Hasim Kelebek , Serkan Selli
DOI: 10.1111/JFPP.12194
关键词:
摘要: The aroma and some physicochemical properties of Grande Naine bananas ripened ethylene (ET) non-ethylene treated (NET) were studied in order to determine differences. Aroma compounds analyzed by gas chromatography–mass spectrometry. A total 53 46 compounds, including esters, alcohols, acids, ketones, volatile phenols aldehydes, identified the NET ET bananas, respectively. banana contained more both qualitatively quantitatively, all measured, esters present highest amount, followed aldehydes. Isoamyl acetate accounted for largest proportion 2-pentyl isoamyl butanoate, high-performance liquid chromatography was used sugar determination bananas. Sucrose most abundant sugar, glucose fructose. No major differences observed concentration fructose with treatment. Based on sensory analysis, preferred because its better fruity general impression attributes. Practical Applications Banana is one widely grown consumed fruits, due their characteristic taste, parts world. Ethylene treatment commercially enhance rate uniformity ripening fruits such as This also affects profiles. Our paper compared naturally ethylene-treated Grand cultivar.
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