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

Jian Zhang, Sunil Kr Jha, Chuanjun Liu, Kenshi Hayashi

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
JournalFood Analytical Methods
DOIs
Publication statusAccepted/In press - Jan 1 2019

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science
  • Applied Microbiology and Biotechnology
  • Safety, Risk, Reliability and Quality
  • Safety Research

Fingerprint Dive into the research topics of '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'. Together they form a unique fingerprint.

  • Cite this