Abstract:
A study was conducted for the identification of aroma compounds in Ambul banana (Musa
acuminata, AAB) and to study the development of aroma profile during natural ripening process.
Mature green banana was obtained from Dankotuwa, Sri Lanka and kept to naturally ripen at 25
0C and 80% RH. Aroma profile was analyzed in 48 hours intervals using Headspace- Solid Phase
Microextraction (HS-SPME) as a sampling method and gas chromatography with mass
spectrophotometer for the analysis of compounds. Twenty-eight aroma compounds were
detected in fully yellow stage (stage 6) of Ambul banana while 13 compounds were detected in
unripe green stage (Stage 1). Carbonyl compounds were the mostly available type of compounds
in the aroma profile of unripe fruit where 2-hexenal was major. During ripening number aroma
compounds were increased as well as the number of esters. At stage 6, 19 esters, 4 carbonyl
compounds, 3 alcohols and 2 phenolics were recorded. Butanoic acid, ethyl ester; 3-methylbutyl
acetate; butanoic acid, 3-methylbutyl ester and butanoic acid, propyl ester were found as the
most abundant esters. Hexanal and furan, 2-pentyl were detected at all stages during the
ripening process. 2-Hexenal, 1-Hexanol and nonanal were detected until stage 4 whereas they
become absent at stage 6. The aroma profile of banana gets rich with the development of the
fruit contributing to the fruity aroma of banana.
