Abstract
The aroma and some physicochemical properties of Grande Naine bananas ripened ethylene (ET) and non-ethylene treated (NET) were studied in order to determine aroma differences. Aroma compounds were analyzed by gas chromatography–mass spectrometry. A total of 53 and 46 aroma compounds, including esters, alcohols, acids, ketones, volatile phenols and aldehydes, were identified in the NET and ET bananas, respectively. NET banana contained more aroma compounds, both qualitatively and quantitatively, of all aroma compounds measured, and esters were present in the highest amount, followed by aldehydes. Isoamyl acetate accounted for the largest proportion of the esters, followed by 2-pentyl acetate and isoamyl butanoate, respectively. A high-performance liquid chromatography was used for sugar determination of bananas. Sucrose was the most abundant sugar, followed by glucose and fructose. No major differences were observed in the concentration of glucose and fructose with ethylene treatment. Based on sensory analysis, NET banana was preferred because of its better fruity aroma and general impression attributes. Practical Applications Banana is one of the widely grown and consumed fruits, due to their characteristic aroma and taste, in all parts of the world. Ethylene treatment is commercially used to enhance the rate and uniformity of ripening of fruits such as bananas. This treatment also affects the banana aroma profiles. Our present paper compared the aroma and some physicochemical properties of naturally and ethylene-treated ripened Grand Naine banana cultivar.
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Claims 8
Claim · model-written summary
Non ethylene treated bananas had 53 identified aroma compounds.
Verbatim
e0“A total of 53 and 46 aroma compounds, including esters, alcohols, acids, ketones, volatile phenols and aldehydes, were identified in the NET and ET bananas, respectively”
Claim · model-written summary
Ethylene treated bananas had 46 identified aroma compounds.
Verbatim
e0“A total of 53 and 46 aroma compounds, including esters, alcohols, acids, ketones, volatile phenols and aldehydes, were identified in the NET and ET bananas, respectively”
Claim · model-written summary
Non ethylene treated banana had more aroma compounds qualitatively and quantitatively.
Verbatim
e0“NET banana contained more aroma compounds, both qualitatively and quantitatively, of all aroma compounds measured”
e1“ethylene (ET) and non-ethylene treated (NET)”
Claim · model-written summary
Esters were the most abundant aroma compounds, followed by aldehydes.
Verbatim
e0“esters were present in the highest amount, followed by aldehydes”
e1“NET banana contained more aroma compounds”
Claim · model-written summary
Isoamyl acetate was the largest ester fraction, followed by 2-pentyl acetate and isoamyl butanoate.
Verbatim
e0“Isoamyl acetate accounted for the largest proportion of the esters, followed by 2-pentyl acetate and isoamyl butanoate, respectively”
t0“Banana”
Claim · model-written summary
Sucrose was the most abundant banana sugar, followed by glucose and fructose.
Verbatim
e0“Sucrose was the most abundant sugar, followed by glucose and fructose”
t0“Banana”
Claim · model-written summary
Ethylene treatment produced no major difference in glucose and fructose concentration.
Verbatim
e0“No major differences were observed in the concentration of glucose and fructose with ethylene treatment”
e1“ethylene (ET) and non-ethylene treated (NET)”
t0“Banana”
Claim · model-written summary
Sensory analysis preferred non ethylene treated banana for fruity aroma and general impression.
Verbatim
e0“Based on sensory analysis, NET banana was preferred because of its better fruity aroma and general impression attributes”
e1“ethylene (ET) and non-ethylene treated (NET)”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.