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Updated: May 10, 2026

Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
Odour-active compounds in banana fruit cv. Giant Cavendish
1Food Industry Research Institute, Carretera al Guatao km 3½, La Habana C.P. 19200, Cuba. jpino@iiia.edu.cu
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.
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