Produção Nacional
Revisado por pares
Odour‐active compounds of banana passa identified by aroma extract dilution analysis
2001; Wiley; Volume: 16; Issue: 4 Linguagem: Inglês
10.1002/ffj.997
ISSN1099-1026
AutoresEduardo J. F. Miranda, R. I. Nogueira, Sérgio Macedo Pontes, Cláudia M. Rezende,
Tópico(s)Olfactory and Sensory Function Studies
ResumoAbstract Banana ( Musa cavendishii cv. nanica ) (Musaceae) was dehydrated at 50 °C with forced ventilation to give banana passa. Banana passa volatiles were captured by static cryogenic headspace. The extract was investigated on a GC‐O‐multidimensional–MS system and application of aroma extract dilution analysis indicated 4‐hydroxy‐2,5‐dimethyl‐3(2 H )‐furanone (sweet, caramel) as the most odour‐active compound, followed by ethyl cinnamate (banana passa‐like). Other impact compounds identified with FD factors of 32–512 were isovaleric acid, ethyl butanoate, 2‐methylpropan‐1‐ol, 3‐methylbutan‐1‐ol, heptan‐2‐ol, ( Z )‐3‐hexen‐1‐ol, 3‐nonen‐2‐ol (tentatively identified) and eugenol. Copyright © 2001 John Wiley & Sons, Ltd.
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