Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O)

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 10, 2001, Pages 4813-4817

  Jordan M J ^a   Tandon, K ^a   Shaw, P E ^a   Goodner, K L ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Aroma; Banana essence; Banana fruit; Flavor; GC MS; GC O; Volatile

Indexed keywords

1 METHYLBUTYL ISOBUTYRATE; 2 HEPTANOL; 2 HEXENAL; 2 HYDROXY 3 METHYL ETHYLBUTYRATE; 2 PENTANOL ACETATE; 2,3 BUTANEDIOL DIACETATE; ACETAL; ACETIC ACID ISOBUTYL ESTER; ALCOHOL DERIVATIVE; ALDEHYDE; BUTYRIC ACID BUTYL ESTER; BUTYRIC ACID ETHYL ESTER; BUTYRIC ACID METHYL ESTER; ESTER; ETHYL 3 HYDROXYHEXANOATE; EUGENOL; FLAVORING AGENT; HEXANAL; HEXOBARBITAL; ISOBUTANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; KETONE; LIMONENE; N HEXANAL; N-HEXANAL; TERPENE; UNCLASSIFIED DRUG;

ARTICLE; BANANA; CHEMICAL COMPOSITION; CHEMISTRY; EXTRACTION; FRUIT; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; ODOR; OLFACTOMETRY; VOLATILIZATION;

ALCOHOLS; ALDEHYDES; CHROMATOGRAPHY, GAS; ESTERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEXOBARBITAL; KETONES; MUSA; ODORS; SMELL; TERPENES; VOLATILIZATION;

EID: 0034779117     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010471k     Document Type: Article

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