Odour-active compounds in banana fruit cv. Giant Cavendish

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.