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--- musa_paradisiaca_l [2017/07/15 10:50]
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+++ musa_paradisiaca_l [2018/11/12 12:11]
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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]
 "Ethyl esters were found to comprise the largest chemical class in the bananas from studied cultivars, accounting 80.9%, 86.5%, 1.2%, 90.1% and 6.1% for the volatile fraction in Dwarf Cavendish, Prata, Ouro, Maçã and Platano varieties, respectively. As found for bananas from Ouro cultivar (50.0%), 3-methylbutyl butyrate was found to be the most abundant volatile metabolite in bananas from Dwarf Cavendish (28.3%), Prata (37.8%) and Maçã (34.4%) cultivars, while [[http://www.thegoodscentscompany.com/data/rw1006712.html|isoamyl acetate]] (27.6%) occur as the major volatile metabolite in bananas from Platano cultivar." \\
 [Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography-mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile., Pontes, M., Pereira, J., Câmara, J.S., Food chemistry, Vol.134(4), 2012, 2509-2520]
+Main compounds found in the headspace of whole bananas were 3-methyl-1-butyl acetate (isoamyl acetate), 3-methyl-2-butyl acetate, isopentyl 2-methylpropanoate (isoamyl isobutyrate), 3-methylbutyl butyrate (isoamyl butyrate), and 3-methylbutan-1-ol (isoamyl alcohol). Overripe fruits (day 4-10) were characterized by higher amounts of isobutyl butyrate and isoamyl butyrate. \\
+[Ragubeer, Charlene. The emission of volatile organic compounds (VOCs) from rotting fruits and wilting flowers. Diss. 2015] [[http://ukzn-dspace.ukzn.ac.za/bitstream/handle/10413/13940/Ragubeer_Charlene_2015.pdf]]
 {{:musa_paradisiaca.jpg?600}} \\
 Musa paradisiaca L., Buchoz, P.J., Histoire universelle du règne végétal, vol. 1: t. 59 (1775-1778) \\
 [[http://www.plantillustrations.org/species.php?id_species=683885]]

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