VOLATILE COMPOUNDS FROM BANANAS .2. COMPARATIVE-STUDY OF 2 EXTRACTIONMETHODS - APPLICATION TO THE PULP OF BANANA - CAVENDISH, POYO

Two extraction methods for volatile flavor compounds were tested using the pulp of banana (cavendish, poyo): 1) the simultaneous distillatio n and solvent extraction technique (SDE) which uses the LIKENS and NIC KERSON device (L-N apparatus) and 2) the simultaneous purging and solv ent extraction technique (SPE), using the apparatus developed by UMANO and SHIBAMOTO (U-S apparatus). A study was carried out with a L-N app aratus to test the volatile compounds concentration homogeneity and st ability of a stock of fresh bananas, frozen bananas and frozen bananas after six weeks or storage at -80 degrees 0. We have chosen eight vol atile compounds that characterize banana aroma (isobutyl and isoamyl a lcohol; isobutyl, butyl, isoamyl acetate; isobutyl, butyl and isoamyl butyrate), which may be used as main indicators of banana aroma. Extra ction kinetics were obtained after 1, 2, 3, 4, 5 and 6 h extraction wi th the L-N apparatus and 2, 4, 6 et 8 h with the U-S apparatus. The ex traction of four molecules (isoamyl alcohol, isoamyl acetate, isoamyl butyrate and butyl butyrate), among the studied volatile compounds, pr oved to be better with the L-N device after 1 h of running than with t he U-S apparatus after 8 h of running.