Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O)

Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfacto metry (GC-O) were used to determine the aromatic composition and aroma acti ve components of commercial banana essence and fresh banana fruit paste. To tals of 43 and 26 compounds were quantified in commercial banana essence an d fresh banana fruit paste, respectively. Five new components in commercial banana essence were identified as methyl. butyrate, 2,3-butanediol diaceta te, 2-hydroxy-3-methylethylbutyrate, 1-methylbutyl isobutyrate, and ethyl 3 -hydroxyhexanoate. A total of 42 components appear to contribute to the aro matic profile in banana. Isoamyl acetate, 2-pentanol acetate, 2-methyl-1-pr opanol, 3-methyl-1-butanol, 3-methylbutanal, acetal, isobutyl acetate, hexa nal, ethyl butyrate, 2-heptanol, and butyl butyrate had high concentrations and were most detected by GC-O panelists in the commercial banana essence. Volatile components found only in fresh banana fruit paste that were detec ted by aroma panelists include E-2-hexenal, limonene, and eugenol.