VOLATILE COMPOUNDS FROM BANANA - COMPARAT IVE-STUDY OF 2 EXTRACTION METHODS

Two extraction methods for volatile flavor compounds were tested using model solution, with a view to applying them later to banana pulp (gr oup Cavendish, variety Poyo). The first method used was the simultaneo us distillation and solvent extraction technique (SDE) using the LIKEN S and NICKERSON device (L-N). The second method tested was the simulta neous purging and solvent extraction technique (SPE), which used the a pparatus developed by UMAND and SHIBAMOTO (U-S). It is a headspace con centration technique. From a literature survey, 12 volatile compounds were chosen which characterize banana aroma, (5 acetates, 4 butyrates and 3 alcohols) which may he used as indicators of aromatic quality. A fter extraction obtained from the model solution containing 1:1000 (v: v) of each of the 12 volatile compounds, the L-N device, after one hou r of running, gave an overall yield of extraction and repeatability eq ual to or better than that of the U-S apparatus after eight hours of r unning.