Comparison of Volatiles of the Banana Juice Derived from Whole Fruit and Its Original Peel and Pulp

摘要

Banana juices were made from whole fruit (BJWF) or pulp (BJP). Volatiles were extracted from BJWF, BJP, banana pulp and peel with simultaneous distillation extraction (SDE), then separated and identified by GC-MS. Fifty volatiles were identified in BJWF and 70.42% of them were origin in banana fruit. Esters play the most important role in BJWF aroma. The main components contributed to odour of BJWF and BJP were 3-methyl-l-butanol acetate, acetic acid 2- methylbutyl ester, 2-Pentanol acetate, butyl acetate, 2,6-dimethoxy-4-(2-propenyl)-phenol. The major volatiles in banana peel, such as isopentyl isobutyrate, butanoic acid 5-methyl-i-melhvlbutyl ester, asarone, play a minor role in BJWF. During the thermal processing, some enols and unsaturated fatty acids in banana fruit were lost and new acids, alcohols and esters were formed such as 3-methyl butanoic acid, furfural. It was inferred that the BJWF has fragrant odour which is similar with BJP and banana fruit.