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musa_paradisiaca_l [2017/07/15 10:50] andreas |
musa_paradisiaca_l [2021/09/19 19:00] (aktuell) andreas |
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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] | [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 |
[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, | [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, | ||
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"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:// | "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:// | ||
[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] | [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] | ||
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+ | 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), | ||
+ | [Ragubeer, Charlene. The emission of volatile organic compounds (VOCs) from rotting fruits and wilting flowers. Diss. 2015] [[http:// | ||
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Musa paradisiaca L., Buchoz, P.J., Histoire universelle du règne végétal, vol. 1: t. 59 (1775-1778) \\ | Musa paradisiaca L., Buchoz, P.J., Histoire universelle du règne végétal, vol. 1: t. 59 (1775-1778) \\ | ||
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