Jordán M J, Tandon K, Shaw P E, Goodner K L
U.S. Citrus and Subtropical Products Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 600 Avenue S, N.W., Winter Haven, Florida 33881, USA.
J Agric Food Chem. 2001 Oct;49(10):4813-7. doi: 10.1021/jf010471k.
Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active components of commercial banana essence and fresh banana fruit paste. Totals of 43 and 26 compounds were quantified in commercial banana essence and fresh banana fruit paste, respectively. Five new components in commercial banana essence were identified as methyl butyrate, 2,3-butanediol diacetate, 2-hydroxy-3-methylethylbutyrate, 1-methylbutyl isobutyrate, and ethyl 3-hydroxyhexanoate. A total of 42 components appear to contribute to the aromatic profile in banana. Isoamyl acetate, 2-pentanol acetate, 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methylbutanal, acetal, isobutyl acetate, hexanal, ethyl butyrate, 2-heptanol, and butyl butyrate had high concentrations and were most detected by GC-O panelists in the commercial banana essence. Volatile components found only in fresh banana fruit paste that were detected by aroma panelists include E-2-hexenal, limonene, and eugenol.
采用气相色谱-质谱联用仪（GC-MS）和气相色谱-嗅觉测量仪（GC-O）测定市售香蕉香精和新鲜香蕉果泥的香气成分及香气活性成分。分别在市售香蕉香精和新鲜香蕉果泥中定量出43种和26种化合物。市售香蕉香精中的5种新成分被鉴定为丁酸甲酯、2,3-丁二醇二乙酸酯、2-羟基-3-甲基乙基丁酸酯、异丁酸异丁酯和3-羟基己酸乙酯。共有42种成分对香蕉的香气特征有贡献。乙酸异戊酯、2-戊醇乙酸酯、2-甲基-1-丙醇、3-甲基-1-丁醇、3-甲基丁醛、乙缩醛、乙酸异丁酯、己醛、丁酸乙酯、2-庚醇和丁酸丁酯在市售香蕉香精中的浓度较高，且被GC-O小组成员检测到的次数最多。香气小组成员检测到的仅存在于新鲜香蕉果泥中的挥发性成分包括反式-2-己烯醛、柠檬烯和丁香酚。
