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--- musa_paradisiaca_l [2017/07/15 10:50]
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+++ musa_paradisiaca_l [2017/07/15 10:52]
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 [Correlation of Gas Chromatographic Data with Flavor Profiles of Fresh Banana Fruita., McCarthy, A.I., Palmer, J.K., Shaw, C.P., Anderson, E.E.,  Journal of Food Science, Vol.28(4), 1963, 379-384]
-"Using headspace solid-phase microextraction and gas chromatography-mass spectrometry to characterize volatile compound found that the flavor 20 volatile compounds (11 esters, 5 alcohols, 3 carbonyls and 1 ketone) are varied on Hom Thong maturity stage. The compounds with the most aroma impact for ripe Hom Thong flesh at stage 6-8 were 3-methylbutyl butanoate, 3-methyl-1-butyl acetate, 3-methylbutyl 3-methylbutanoate and 2-methylpropyl ethanoate." \\
+"Using headspace solid-phase microextraction and gas chromatography-mass spectrometry to characterize volatile compound found that the flavor 20 volatile compounds (11 esters, 5 alcohols, 3 carbonyls and 1 ketone) are varied on Hom Thong maturity stage. The compounds with the most aroma impact for ripe Hom Thong flesh at stage 6-8 were 3-methylbutyl butanoate, 3-methyl-1-butyl acetate (isoamyl acetate), 3-methylbutyl 3-methylbutanoate and 2-methylpropyl ethanoate." \\
 [Physicochemical and flavor changes of fragrant banana (Musa acuminata AAA group “Gross Michel”) during ripening., Thaiphanit, S., Anprung, P., Journal of Food Processing and Preservation, Vol.34(3), 2010, 366-382]

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