Sensory and Volatile Compounds Profile of Thap Maeo Banana: an Option for the Replacement of Pest-susceptible Cultivars
Victor C. C. Alves,
Gerlandia da S. Pereira,
Nayra de O. F. Pinto,
Maria F. A. da Penha,
Deborah dos S. Garruti.
Musa (AAB group) Thap Maeo is very productive and resistant to various banana diseases. However, quality
attributes of this fruit were poorly investigated so far. The aim of this work was to establish a parallel between the sensory
and volatile compound profile of this cultivar. A Quantitative Descriptive Analysis technique was used for sensory
evaluation and the headspace volatile profile was analyzed by solid-phase microextraction and gas chromatography-mass
spectrometry. Judges have described Thap Maeo with a moderate intensity of ripe banana aroma and flavor, which was
confirmed by obtaining a poor volatile profile, with 14 compounds. 3-methybutyl butanoate and 3-methylbutanoate were
the major compounds detected in the headspace, which could explain the perception of significant fruity flavors by the
judges in the sensory tests.
Keywords: Aroma, flavor, banana diseases, black leaf streak disease, descriptive analysis, solid-phase microextraction, gas
chromatography, Pest-susceptible Cultivars, sensory test.
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