摘要：In this work, the aroma and some physicochemical properties of Grand Naine (Musa acuminata) bananas were studied. Stage 5 of bananas was selected from commercial banana peel colour chart to analysis. Liquid-liquid extraction with dichloromethane solvent was used for extraction of banana aroma compounds. GC-FID and GC-MS were used for quantification and identification of aroma compounds, respectively. Totally 49 aroma compounds has been identified and total aroma concentration of sample was found 42082 µg/kg. Esters were the most dominant compounds in banana followed by alcohols. High pressure liquid chromatography (HPLC) was used for sugar analysis of banana samples. Sucrose was the most abundant sugar followed by glucose and fructose.
关键词：Banana; cv. Grand Naine; aroma compounds; sugars
