Comparison of aroma compounds in Dwarf Cavendish banana (Musa spp. AAA) grown from open-field and protected cultivation area

SELLİ S., GÜBBÜK H., Kafkas E., Gunes E.

SCIENTIA HORTICULTURAE, vol.141, pp.76-82, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 141
  • Publication Date: 2012
  • Doi Number: 10.1016/j.scienta.2012.04.008
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.76-82
  • Keywords: Banana, Aroma compounds, Representativeness, Cultivation condition, Sensory analysis, GAS-CHROMATOGRAPHY, VOLATILE COMPOUNDS, ODOR, REPRESENTATIVENESS, FLAVOR, FRENCH, WINE
  • Çukurova University Affiliated: Yes


Aroma profile from ripened fruits of Dwarf Cavendish banana cultivars grown under open-field (OF) and protected area (PA) cultivation was studied in order to determine aroma differences. Aroma compounds were extracted with dichloromethane, and analysed by gas chromatography (GC)-flame ionisation detection and GC-mass spectrometry. According to sensory analysis, the aromatic extract of banana was representative of banana odour. A total of 80 components were identified and quantified in OF-banana and 76 in PA-banana. Open-field banana contained more aroma compounds both qualitatively and quantitatively. Of all aroma compounds measured, esters were present in the highest amounts, followed by aldehydes. The main esters were isoamyl acetate, 2-pentanol acetate and isoamyl butanoate. The total amount of esters in OF-banana was 23.8 mg/kg and in PA-banana 20.5 mg/kg. Based on the sensory analysis, OF-banana was preferred over bananas produced in protected areas, because of their aroma quality. (C) 2012 Elsevier B.V. All rights reserved.