Optimization of solid-phase microextraction analysis for studying change of headspace flavor compounds of banana during ripening.
The changes of headspace flavor compounds of banana during ripening were studied by a solid-phase microextraction (SPME) method. Three temperatures, 20, 25, and 30 degrees C, were used to investigate the temperature effect on the changes of headspace flavor compounds of banana during ripening over a period of 8 days. Banana juice concentration, salt concentration, time, and temperature were investigated for optimizing the SPME method. The most suitable concentrations of banana juice and salt were 33.3 and 20%, respectively. The optimal temperature and time are about 50 degrees C and 48 min, respectively. Increasing ripening temperature could accelerate ripening rate. Ethanol developed most rapidly at 30 degrees C, whereas amounts of the other investigated flavor compounds stored at 25 degrees C were greater than those of the ones stored at 20 or 30 degrees C.
Liu
Tai-Ti
TT
Department of Food Science, Yuanpei Institute of Science and Technology, No. 306 Yuanpei Street, Hsinchu 300, Taiwan, Republic of China. taiti@pc.ymit.edu.tw
Yang
Tsung-Shi
TS
D002623:Chemistry Techniques, Analytical; D005524:Food Technology; D028521:Musa / Q000737:chemistry*; D013649:Taste; D013696:Temperature; D013997:Time Factors