Profile changes in banana flavour volatiles during low temperature drying

Headspace gas chromatography mass spectrometry (HS-GC-MS) was used to measure changes in selected volatile flavour compounds in fresh banana during low temperature heat pump drying. Ten compounds from a range of chemical classes were measured during drying at three different drying conditions. Ester compounds were found to be the most affected, with losses varying from 25 to 87% during drying. Three patterns of depletion were observed in this study. Ester and aldehyde levels reduced quickly during the early stages of drying, but levels stabilised at non-zero values towards the end of drying; alcohol levels initially increased, then decreased and stabilised; whilst high molecular weight compounds, such as elemicine and eugenol, were not affected significantly. Selective diffusion and volatility affected the degree of flavour retention.