Comparison of volatile aroma compounds in Dwarf Cavendish banana (Musa spp. AAA) grown under organic or traditional cultivation

Abstract

SummaryThe aroma profiles of ripened fruit of a Dwarf Cavendish banana cultivar grown under traditional (Tr) or organic (Or) cultivation were studied to determine differences in their volatile organic compounds (VOCs). VOCs were extracted using 100% (v/v) dichloromethane, and analysed using gas chromatography (GC) with flame ionisation detection, or by GC–mass spectrometry. According to a sensory panel analysis, extracts of both types of banana were representative of the typical banana odour. A total of 66 VOCs were identified and quantified in Tr bananas, and 76 in Or bananas. Organic bananas contained qualitatively and quantitatively more VOCs. Of all the aroma compounds detected and measured, esters were present in the highest concentrations, followed by aldehydes. The main esters were: isoamyl acetate, 2-pentanol acetate, isoamyl butanoate, 3-methylbutyl-3-methylbutanoate, and n-butyl acetate. The total concentration of esters in Tr bananas was 28.27 mg kg–1, and in Or bananas was 36.34 mg kg–1. Based on the sensory panel analysis, Or bananas were preferred to Tr bananas produced by traditional cultivation because of their improved aroma, texture, and sweetness. A similar conclusion was obtained by chemical and biochemical analysis. Organic cultivation increased soluble solid contents (SSC), fruit firmness, total sugar (Ts), D-fructose, and sucrose concentrations, showing statistically significant differences (P ≤ 0.05).