Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.)
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- 作者：Christophe Bugauda ; b ; bugaud@cirad.fr" class="auth_mail" title="E-mail the corresponding author ; Pascaline Alterb
- 关键词：Musa ; Sensory profile analysis ; Cultivar ; Volatile compounds ; Organic acids ; Partial least square regression
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：112
- 期：Complete
- 页码：14-23
- 全文大小：854 K
文摘
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3-Methybutyl esters were the most abundant volatile compounds in dessert banana.
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2-Methylpropyl butanoate and 3-methylbutyl butanoate contributed to ‘banana’ note.
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3-Methyl acetate contributed to ‘fermented’ and ‘chemical’ but not to ‘banana’ note.
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Total organic acids enhanced pineapple aroma but reduced ‘banana’ aroma.
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‘Grassy’ odour was negatively associated with volatile compounds.