Changes in aromatic components of banana during ripening and air-drying

Fresh and dried bananas were extracted by solid phase micro-extraction (SPME) and analysed by gas chromatography (GC). The effect of the geographic origin of the fruit on aromatic composition was first examined. Twelve aromatic compounds (2 alcohols, 9 esters and 1 phenol) were identified by GC-MS. The aromatic changes of Cavendish banana was then studied during ripening and drying. Seven volatile compounds, four among the previous 12 (Isoamyl alcohol, Isoamyl acetate, Butyl acetate and Elemicine) and three other nonidentified compounds were selected by olfactometric analysis as characteristics of banana smell. The seven selected aromatic compounds were analysed during convective air-drying at 40degreesC, 60degreesC and 80degreesC. The entraining of aromatic compounds by water vapor was the main mechanism that occurred during the first 2 h of drying. It is suggested that Maillard reaction products were developed at the end of drying at 80degreesC. Some compounds strongly decreased during drying (Isoamyls) whereas other nonidentified compounds were partly retained. Elemicine was found to be the most thermal resistant one. Changes in aromatic components were dependent on the moisture content of the pulp (X(pl)) and on the air-drying temperature (T(a)). (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.