title: Odour-active compounds in banana fruit cv. Giant Cavendish.
abstract: 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.
authors.affiliation: Food Industry Research Institute, Carretera al Guatao km 3½, La Habana C.P. 19200, Cuba. jpino@iiia.edu.cu
authors.forename: Jorge A
authors.initials: JA
authors.lastname: Pino
authors.forename: Yanet
authors.initials: Y
authors.lastname: Febles
mesh_terms: D005638:Fruit / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D028521:Musa / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D055549:Volatile Organic Compounds