Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS was written by Dou, Tong-Xin;Shi, Jing-Fang;Li, Yuan;Bi, Fang-Cheng;Gao, Hui-Jun;Hu, Chun-Hua;Li, Chun-Yu;Yang, Qiao-Song;Deng, Gui-Ming;Sheng, Ou;He, Wei-Di;Yi, Gan-Jun;Dong, Tao. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2020.Electric Literature of C11H22O2 The following contents are mentioned in the article:
The odors of banana during harvest change significantly depending upon the season; however, the nature of the changes occurring at different times of harvest is still unclear. To clarify how banana harvesting time affects the volatile compound profiles and comprehensive flavor characterization, the volatile compounds of the BaXi and GuangFen Number 1 banana cultivars during the fruit harvests in March and Sept. were evaluated using electronic nose technol., and also headspace solid phase micro-extraction combined with gas chromatog.-mass spectrometry resp. Results from the principal component anal. and radar fingerprint chart of electronic nose showed that the flavor and volatile components in BaXi and GuangFen Number 1 banana fruit during the harvest in March differed significantly from those harvested in Sept. The relative content of esters in BaXi (95.29%) and GuangFen Number 1 (90.96%) banana fruit harvest in March was significantly higher than for BaXi (59.11%) and GuangFen Number 1 (61.62%) bananas harvested in Sept. We found that only banana fruits harvested in March contained iso-Bu isobutyrate, iso-Bu butyrate, and iso-Bu hexanoate, while hexyl acetate was found only in fruits harvested in Sept. Results indicate that fruits harvested in March have more volatile aroma compounds in both the cultivars. Findings from the current study are useful for the banana industry as it provides baseline data in the difference in physiochem. properties of bananas harvested in different seasons. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Electric Literature of C11H22O2).
Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Electric Literature of C11H22O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics