Correlation of Gas Chromatographic Data with Flavor Profiles of Fresh Banana Fruita

Abstract

SUMMARYData obtained with several banana varieties show excellent qualitative and quantitative correlations between the development of flavor and odor notes and chemical analysis for volatiles by gas‐liquid chromatography. The characteristic “banana‐like” flavor is due to the amyl esters of acetic, propionic, and butyric acids. The distinctive “fruity” and “estery” notes are attributed to butyl acetate, butyl butyrate, hexyl acetate, and amyl butyrate. It is evident from these studies that determination of the chemical composition of the volatiles has permitted a much more precise characterization of flavor and odor notes, and, conversely, that these flavor profiles contribute greatly to interpretation of the significance of chemical constituents. The correlations found also substantiate the potential value of gas chromatographic analysis for routine evaluation of banana fruit quality. It is anticipated that the combined use of these two techniques will enhance the value of both in their application to numerous flavor and odor problems.