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Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS

文献类型： 外文期刊

作者： Dou, Tong-Xin 1 ; Shi, Jing-Fang 4 ; Li, Yuan 1 ; Bi, Fang-Cheng 1 ; Gao, Hui-Jun 1 ; Hu, Chun-Hua 1 ; Li, Chun-Yu 1 ; Ya 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Inst Fruit Tree Res, 80 Dafeng Two St, Guangzhou 510640, Peoples R China

2.Minist Agr, Key Lab South Subtrop Fruit Biol & Genet Resource, Guangzhou 510640, Peoples R China

3.Key Lab Trop & Subtrop Fruit Tree Res, Guangzhou 510640, Guangdong, Peoples R China

4.Guangdong Acad Agr Sci, Agrobiol Gene Res Ctr, Guangzhou 510640, Peoples R China

关键词： banana; volatile compounds; harvest season; electronic nose; HS-SPME GS-MS

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

ISSN： 0304-4238

年卷期： 2020 年 265 卷

页码：

收录情况： SCI

摘要： Volatile compounds are important factors that affect the flavor quality of banana. The odors of banana during harvest change significantly depending upon the season; however, the nature of the changes occurring at different times of harvest is still unclear. To clarify how banana harvesting time affects the volatile compound profiles and comprehensive flavor characterization, the volatile compounds of the BaXi and GuangFen No. 1 banana cultivars during the fruit harvests in March and September were evaluated using electronic nose technology, and also headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME GC MS), respectively. Results from the principal component analysis and radar fingerprint chart of electronic nose showed that the flavor and volatile components in BaXi and GuangFen No. 1 banana fruit during the harvest in March differed significantly from those harvested in September. The relative content of esters in BaXi (95.29 %) and GuangFen No. 1 (90.96 %) banana fruit harvest in March was significantly higher than for BaXi (59.11 %) and GuangFen No. 1 (61.62 %) bananas harvested in September. We found that only banana fruits harvested in March contained isobutyl isobutyrate, isobutyl butyrate, and isobutyl hexanoate, while hexyl acetate was found only in fruits harvested in September. Results indicate that fruits harvested in March have more volatile aroma compounds in both the cultivars. Findings from the current study are useful for the banana industry as it provides baseline data in the difference in physiochemical properties of bananas harvested in different seasons.

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