Sensory and Volatile Compounds Profile of Thap Maeo Banana: an Option for the Replacement of Pest-susceptible Cultivars

Title:Sensory and Volatile Compounds Profile of Thap Maeo Banana: an Option for the Replacement of Pest-susceptible Cultivars

Volume: 2 Issue: 3

Author(s): Victor C. C. Alves, Gerlandia da S. Pereira, Nayra de O. F. Pinto, Maria F. A. da Penha and Deborah dos S. Garruti

Affiliation:

Keywords: Aroma, flavor, banana diseases, black leaf streak disease, descriptive analysis, solid-phase microextraction, gas chromatography, Pest-susceptible Cultivars, sensory test.

Abstract: 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.

Cite this article as:

C. C. Alves Victor, da S. Pereira Gerlandia, de O. F. Pinto Nayra, F. A. da Penha Maria and dos S. Garruti Deborah, Sensory and Volatile Compounds Profile of Thap Maeo Banana: an Option for the Replacement of Pest-susceptible Cultivars, The Natural Products Journal 2012; 2 (3) . https://dx.doi.org/10.2174/2210315511202030205