Banana (Musa cavendishii cv. nanica) (Musaceae) was dehydrated at 50 degree
sC with forced ventilation to give banana passa. Banana passa volatiles wer
e captured by static cryogenic headspace. The extract was investigated on a
GC-O-multidimensional-MS system and application of aroma extract dilution
analysis indicated 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, caramel) a
s the most odour-active compound, followed by ethyl cinnamate (banana passa
-like). Other impact compounds identified with FD factors of 32-512 were is
ovaleric acid, ethyl butanoate, 2-methylpropan-1-ol, 3-methylbutan-1-ol, he
ptan-2-ol, (Z)-3-hexen-1-ol, 3-nonen-2-ol (tentatively identified) and euge
nol. Copyright (C) 2001 John Wiley & Sons. Ltd.