Comparative study of free and glycoconjugated volatile compounds of three banana cultivars from French West Indies: Cavendish, Frayssinette and Plantain

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• 作者：Guylene Aurore^a ; ^{guylene.aurore@univ-ag.fr"" rel=""nofollow} ; Christian Ginies^b ; Berthe Ganou-parfait^c ; Catherine M.G.C. Renard^b ; Louis Fahrasmane^c
• 关键词：Musa sp. L. ; Accelerated solvent extraction ; Volatile flavour ; Glycoconjugated volatile compound ; Solerol ; GC– ; MS
• 刊名：Food Chemistry
• 出版年：2011
• 出版时间：1 November 2011
• 年：2011
• 卷：129
• 期：1
• 页码：28-34
• 全文大小：656 K

文摘

Free and glycoconjugated volatile composition of three bananas from cultivars of Musa sp. grown in the French West Indies (FWI): Cavendish, Frayssinette and Plantain were investigated. They were extracted from the pulp of bananas thanks to an accelerated solvent extraction method for the free volatile compounds. Glycosides were isolated from aqueous extracts then aglycons were obtained after enzymatic hydrolysis of glycosidic extracts. Free volatile compounds and aglycons were analysed by GC–MS. The main volatile compounds found in Cavendish banana were (E)-2-hexenal and acetoin, in Plantain: (E)-2-hexenal and hexanal, and in Frayssinette: 2,3-butanediol and two diastereomer solerols. The most abundant of aglycons were 3-methyl-butanol, 3-methyl-butanoic acid, solerol (two disatereoisomers) and acetovanillone. This compound, rarely identified in fruits, is detected for the first time in glycoconjugated volatile compounds of fruits. The abundance of these two isomers in the extracts of Frayssinette seemed to be characteristic of this variety of banana.