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Sensory and Volatile Compounds Profile of Thap Maeo Banana: an Option for the Replacement of Pest-susceptible Cultivars
Laboratory of Sensory Analysis, Embrapa Tropical Agroindustry, Fortaleza, Brazil.ORCID iD: 0000-0002-9535-6821
Federal University of Ceará, Fortaleza, Brazil.
Federal University of Ceará, Fortaleza, Brazil.
Federal University of Ceará, Fortaleza, Brazil.
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2012 (English)In: The Natural Products Journal, ISSN 2210-3163, Vol. 2, no 3, p. 205-211Article in journal (Refereed) Published
Abstract [en]

Musa (AAB group) Thap Maeo is very productive and resistant to various banana diseases. However, quality attributes of this fruit were poorly investigated so far. The aim of this work was to establish a parallel between the sensory and volatile compound profile of this cultivar. A Quantitative Descriptive Analysis technique was used for sensory evaluation and the headspace volatile profile was analyzed by solid-phase microextraction and gas chromatography-mass spectrometry. Judges have described Thap Maeo with a moderate intensity of ripe banana aroma and flavor, which was confirmed by obtaining a poor volatile profile, with 14 compounds. 3-methybutyl butanoate and 3-methylbutanoate were the major compounds detected in the headspace, which could explain the perception of significant fruity flavors by the judges in the sensory tests.

Place, publisher, year, edition, pages
Bentham: Bentham Science Publishers Ltd. , 2012. Vol. 2, no 3, p. 205-211
Keywords [en]
Aroma, banana diseases, black leaf streak disease, descriptive analysis, flavor, gas chromatography, solid-phase microextraction
National Category
Food Science
Identifiers
URN: urn:nbn:se:oru:diva-82874DOI: 10.2174/2210315511202030205Scopus ID: 2-s2.0-84976412641OAI: oai:DiVA.org:oru-82874DiVA, id: diva2:1438058
Available from: 2020-06-10 Created: 2020-06-10 Last updated: 2021-03-10Bibliographically approved

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Castro Alves, Victor

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