Formation of volatile branched chain esters in bananas (Musa sapientum L.)

Substrates controlling the formation of branched chain volatile esters in r ipening bananas were investigated by the application of alcohol and amino a cid precursors to whole fruit and tissue samples. The resulting changes in the profile of the volatile eaters were determined using SPME and GC. These changes revealed the selectivity characteristics of the esterification enz yme AAT, the availability of acyl CoA's for ester formation, and the role o f substrate supply on volatile production. The results obtained suggest tha t substrate supply is a major determinant of the quantitative and qualitati ve composition of the resulting aroma profile.