Aroma Volatile Production During Natural Ripening of Ambul Banana (Musa acuminata, AAB)

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.