US EPA

1457787 

Journal Article 

PHYSICOCHEMICAL AND FLAVOR CHANGES OF FRAGRANT BANANA (MUSA ACUMINATA AAA GROUP "GROSS MICHEL") DURING RIPENING 

Thaiphanit, S; Anprung, P 

2010 

Yes 

Journal of Food Processing and Preservation
ISSN: 0145-8892
EISSN: 1745-4549 

34 

3 

366-382 

10.1111/j.1745-4549.2008.00314.x 

WOS:000278512600002 

http://doi.wiley.com/10.1111/j.1745-4549.2008.00314.x
Exit
 

The objective of this research was to characterize the
physicochemical and flavor changes that occur in ripe Horn Thong (Musa acuminata AAA Group
""Gross Michel"") flesh. at stage 6-8. It was found that the higher fresh maturity stage of Horn
Thong at P < 0.05 has the following results: the antioxidant activities, moisture content and
reducing sugar are significantly increased. The titratable acidity, total soluble solid and
prebiotic activities' score for Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB-12
are significantly decreased. The total dietary fiber remains unchanged. Using headspace solid-
phase microextraction and gas chromatography mass spectrometry to characterize volatile compound
found that the flavor 20 volatile compounds (11 esters, 5 alcohols, 3 carbonyls and 1 ketone) are
varied on Horn Thong maturity stage. The compounds with the most aroma impact for ripe Horn Thong
flesh at stage 6-8 were 3-methylbutyl butanoate, 3-methyl-1-butyl acetate, 3-methylbutyl 3-
methylbutanoate and 2-methylpropyl ethanoate.