Food Industry Research Institute, Carretera al Guatao km 3½, La Habana C.P. 19200, Cuba.
Food Chem. 2013 Nov 15;141(2):795-801. doi: 10.1016/j.foodchem.2013.03.064. Epub 2013 Mar 26.
Application of solid-phase microextraction, simultaneous distillation-extraction and liquid-liquid extraction, combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from banana fruit cv. Giant Cavendish and to estimate the most odour-active compounds. The analyses led to the identification of 146 compounds, 124 of them were positively identified. Thirty-one odourants were considered as odour-active compounds and contribute to the typical banana aroma, eleven of them are reported for the first time as odour-active compounds.
采用固相微萃取、同时蒸馏萃取和液液萃取，结合 GC-FID、GC-MS、香气提取物稀释分析和气味活值，分析了巨型卡文迪什香蕉果实的挥发性化合物，并估算了最具气味活性的化合物。分析鉴定出 146 种化合物，其中 124 种得到了证实。31 种气味物质被认为是气味活性化合物，对典型的香蕉香气有贡献，其中 11 种是首次报道的气味活性化合物。
