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Food Chem

Title:		Odour-active compounds in banana fruit cv. Giant Cavendish
Author(s):		Pino JA; Febles Y;
Address:		"Food Industry Research Institute, Carretera al Guatao km 3(1/2), La Habana C.P. 19200, Cuba. jpino@iiia.edu.cu"
Journal Title:		Food Chem
Year:		2013
Volume:		20130326
Issue:		2
Page Number:		795 - 801
DOI:		10.1016/j.foodchem.2013.03.064
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Application of solid-phase microextraction, simultaneous distillation-extraction and liquid-liquid extraction, combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from banana fruit cv. Giant Cavendish and to estimate the most odour-active compounds. The analyses led to the identification of 146 compounds, 124 of them were positively identified. Thirty-one odourants were considered as odour-active compounds and contribute to the typical banana aroma, eleven of them are reported for the first time as odour-active compounds"
Keywords:		Fruit/chemistry Gas Chromatography-Mass Spectrometry Musa/*chemistry Odorants/*analysis Plant Extracts/*chemistry Volatile Organic Compounds/*chemistry;
Notes:		"MedlinePino, Jorge A Febles, Yanet eng England 2013/06/26 Food Chem. 2013 Nov 15; 141(2):795-801. doi: 10.1016/j.foodchem.2013.03.064. Epub 2013 Mar 26"