TY - JOUR
T1 - Tracing of chemical components of odor in peels and flesh from ripe banana on a daily basis using gc-ms characterization and statistical analysis for quality monitoring during storage
AU - Zhang, Jian
AU - Jha, Sunil Kr
AU - Liu, Chuanjun
AU - Hayashi, Kenshi
N1 - Funding Information:
The author JZ appreciates the financial support of the National Science Foundation of China (No. 31270215). The author SKJ acknowledges the research support from the TDT University, Vietnam, and reviewers for their valuable comments and suggestions. Funding The author JZ received funding by the National Science Foundation of China project no. 31270215.
Publisher Copyright:
© Springer Science+Business Media, LLC, part of Springer Nature 2019.
PY - 2019/4
Y1 - 2019/4
N2 - A promising research to evaluate the quality of ripe banana during storage period by analyzing the variability of the volatile chemical components in odor from peels and flesh based on solid-phase microextraction-GC-MS characterization and statistical analysis has been discussed. A rapid increase of ethanol concentration in peels and flesh contributes to rotting of the banana. Specifically, occurrence of some compounds, including 1,2-dimethoxybenzene, 3,4-dimethoxybenzaldehyde, and isoeugenol, is an important feature of banana rotting. The decrease of 3-hydroxy-4-methoxybenzaldehyde concentration signifies a weakening of antiseptic, bactericidal, fungicidal, and antioxidant properties of banana. Besides, the principal component analysis (PCA) has been implemented in the discrimination of banana odor at different days of storage.
AB - A promising research to evaluate the quality of ripe banana during storage period by analyzing the variability of the volatile chemical components in odor from peels and flesh based on solid-phase microextraction-GC-MS characterization and statistical analysis has been discussed. A rapid increase of ethanol concentration in peels and flesh contributes to rotting of the banana. Specifically, occurrence of some compounds, including 1,2-dimethoxybenzene, 3,4-dimethoxybenzaldehyde, and isoeugenol, is an important feature of banana rotting. The decrease of 3-hydroxy-4-methoxybenzaldehyde concentration signifies a weakening of antiseptic, bactericidal, fungicidal, and antioxidant properties of banana. Besides, the principal component analysis (PCA) has been implemented in the discrimination of banana odor at different days of storage.
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U2 - 10.1007/s12161-019-01435-5
DO - 10.1007/s12161-019-01435-5
M3 - Article
AN - SCOPUS:85060063285
SN - 1936-9751
VL - 12
SP - 947
EP - 955
JO - Food Analytical Methods
JF - Food Analytical Methods
IS - 4
ER -