COMPARISON OF THE AROMA AND SOME PHYSICOCHEMICAL PROPERTIES OF GRAND NAINE (MUSA ACUMINATA) BANANA AS INFLUENCED BY NATURAL AND ETHYLENE-TREATED RIPENING

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridSonmezdag, Ahmet Salih/0000-0001-6360-4037
dc.contributor.authorSönmezdağ, A. Salih
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:52Z
dc.date.available2025-01-06T17:44:52Z
dc.date.issued2014
dc.description.abstractThe aroma and some physicochemical properties of Grande Naine bananas ripened ethylene (ET) and non-ethylene treated (NET) were studied in order to determine aroma differences. Aroma compounds were analyzed by gas chromatography-mass spectrometry. A total of 53 and 46 aroma compounds, including esters, alcohols, acids, ketones, volatile phenols and aldehydes, were identified in the NET and ET bananas, respectively. NET banana contained more aroma compounds, both qualitatively and quantitatively, of all aroma compounds measured, and esters were present in the highest amount, followed by aldehydes. Isoamyl acetate accounted for the largest proportion of the esters, followed by 2-pentyl acetate and isoamyl butanoate, respectively. A high-performance liquid chromatography was used for sugar determination of bananas. Sucrose was the most abundant sugar, followed by glucose and fructose. No major differences were observed in the concentration of glucose and fructose with ethylene treatment. Based on sensory analysis, NET banana was preferred because of its better fruity aroma and general impression attributes.
dc.description.sponsorshipCukurova University Research Fund of Turkey [ZF-2008-YL-47]
dc.description.sponsorshipThe authors thank the Cukurova University Research Fund of Turkey for the financial support for this research project (Project No. ZF-2008-YL-47).
dc.identifier.doi10.1111/jfpp.12194
dc.identifier.endpage2145
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue5
dc.identifier.scopus2-s2.0-84927570833
dc.identifier.scopusqualityQ2
dc.identifier.startpage2137
dc.identifier.urihttps://doi.org/10.1111/jfpp.12194
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3222
dc.identifier.volume38
dc.identifier.wosWOS:000342771600011
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectAntıoxıdant Actıvıty
dc.subjectVolatıle Compounds
dc.subjectTropıcal Fruıts
dc.subjectVıtamın-C
dc.subjectQualıty
dc.subjectOdor
dc.subjectCultıvars
dc.subjectCavendısh
dc.subjectBıosynthesıs
dc.subjectProfıle
dc.titleCOMPARISON OF THE AROMA AND SOME PHYSICOCHEMICAL PROPERTIES OF GRAND NAINE (MUSA ACUMINATA) BANANA AS INFLUENCED BY NATURAL AND ETHYLENE-TREATED RIPENING
dc.typeArticle

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