Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying
Banana puree was dehydrated by using three different drying methods: vacuum belt drying (VBD), freeze-drying (FD) and air-drying (AD) to produce banana powder. Volatiles were extracted from dried banana powder with solid phase micro-extraction (SPME), and separated and identified by gas chromatograp...
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| Veröffentlicht in: | Food chemistry 2007, Vol.104 (4), p.1516-1521 |
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| creator | Wang, Juan Li, Yuan Zhi Chen, Ren Ren Bao, Jin Yong Yang, Gong Ming |
| description | Banana puree was dehydrated by using three different drying methods: vacuum belt drying (VBD), freeze-drying (FD) and air-drying (AD) to produce banana powder. Volatiles were extracted from dried banana powder with solid phase micro-extraction (SPME), and separated and identified by gas chromatography–mass spectrometry (GC–MS). SAS (statistical analysis system) was used to evaluate the contribution of the main volatiles. Esters play the most important role in banana powder aroma. The main components detected in banana powder which are responsible for its fruity odor were 3-methylbutanoic acid 3-methylbutyl ester, 3-methylbutyl acetate and butanoic acid 3-methylbutyl ester. Most of the alcohols identified in banana powder were enols and some were of the long chain type. Eugenol and elemicin which give the product its typical mellow aromas were also identified. Alkyls, alkene and alkyne constituted the minor components in banana powder. Basing on the principal component analysis of statistical analysis system, it can be inferred that the preferred method for producing banana powder with the optimum aroma is FD, followed by VBD and then AD. |
| doi_str_mv | 10.1016/j.foodchem.2007.02.029 |
| format | Article |
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Volatiles were extracted from dried banana powder with solid phase micro-extraction (SPME), and separated and identified by gas chromatography–mass spectrometry (GC–MS). SAS (statistical analysis system) was used to evaluate the contribution of the main volatiles. Esters play the most important role in banana powder aroma. The main components detected in banana powder which are responsible for its fruity odor were 3-methylbutanoic acid 3-methylbutyl ester, 3-methylbutyl acetate and butanoic acid 3-methylbutyl ester. Most of the alcohols identified in banana powder were enols and some were of the long chain type. Eugenol and elemicin which give the product its typical mellow aromas were also identified. Alkyls, alkene and alkyne constituted the minor components in banana powder. Basing on the principal component analysis of statistical analysis system, it can be inferred that the preferred method for producing banana powder with the optimum aroma is FD, followed by VBD and then AD.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2007.02.029</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>3-methylbutanoic acid ; 3-methylbutyl acetate ; 3-methylbutyl ester ; air drying ; Aroma ; Banana ; bananas ; Biological and medical sciences ; dried fruit ; Drying ; elemicin ; esters ; eugenol ; food analysis ; Food engineering ; Food industries ; food processing quality ; freeze drying ; Fruit and vegetable industries ; fruit composition ; Fundamental and applied biological sciences. Psychology ; GC–MS ; General aspects ; Musa ; odors ; Powder ; powdered foods ; vacuum drying ; volatile compounds ; Volatiles</subject><ispartof>Food chemistry, 2007, Vol.104 (4), p.1516-1521</ispartof><rights>2007 Elsevier Ltd</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-2d25c90854955687c25102850c70946f13948c9eafb1e0a1ac4aa0322e4516213</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814607002117$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,4009,27902,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18834961$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Juan</creatorcontrib><creatorcontrib>Li, Yuan Zhi</creatorcontrib><creatorcontrib>Chen, Ren Ren</creatorcontrib><creatorcontrib>Bao, Jin Yong</creatorcontrib><creatorcontrib>Yang, Gong Ming</creatorcontrib><title>Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying</title><title>Food chemistry</title><description>Banana puree was dehydrated by using three different drying methods: vacuum belt drying (VBD), freeze-drying (FD) and air-drying (AD) to produce banana powder. Volatiles were extracted from dried banana powder with solid phase micro-extraction (SPME), and separated and identified by gas chromatography–mass spectrometry (GC–MS). SAS (statistical analysis system) was used to evaluate the contribution of the main volatiles. Esters play the most important role in banana powder aroma. The main components detected in banana powder which are responsible for its fruity odor were 3-methylbutanoic acid 3-methylbutyl ester, 3-methylbutyl acetate and butanoic acid 3-methylbutyl ester. Most of the alcohols identified in banana powder were enols and some were of the long chain type. Eugenol and elemicin which give the product its typical mellow aromas were also identified. Alkyls, alkene and alkyne constituted the minor components in banana powder. Basing on the principal component analysis of statistical analysis system, it can be inferred that the preferred method for producing banana powder with the optimum aroma is FD, followed by VBD and then AD.</description><subject>3-methylbutanoic acid</subject><subject>3-methylbutyl acetate</subject><subject>3-methylbutyl ester</subject><subject>air drying</subject><subject>Aroma</subject><subject>Banana</subject><subject>bananas</subject><subject>Biological and medical sciences</subject><subject>dried fruit</subject><subject>Drying</subject><subject>elemicin</subject><subject>esters</subject><subject>eugenol</subject><subject>food analysis</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food processing quality</subject><subject>freeze drying</subject><subject>Fruit and vegetable industries</subject><subject>fruit composition</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GC–MS</subject><subject>General aspects</subject><subject>Musa</subject><subject>odors</subject><subject>Powder</subject><subject>powdered foods</subject><subject>vacuum drying</subject><subject>volatile compounds</subject><subject>Volatiles</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkU2LFDEQhhtRcFz9C5qLnrbHStIfyU0Z1BUWPOzuOdQk1bMZujtj0jMy_vpN0yMelxSEF55KFU-K4j2HNQfefN6vuxCcfaRhLQDaNYhc-kWx4qqVZQuteFmsQIIqFa-a18WblPYAIICrVbHbhOGA0acwstCxU-hx8j2lOWxxzIcdwh9HkTl6PLuIEzm2PbMT2uNxYFvqJ-bi2Y-7a9ZFor9ULpHh6Bj6eIlvi1cd9oneXe6r4uH7t_vNTXn768fPzdfb0krdTqVworYaVF3pum5Ua0XNQagabAu6ajoudaWsJuy2nAA52goRpBBU1bwRXF4Vn5Z3DzH8PlKazOCTpb7HkcIxGQG1aKpKZrBZQBtDSpE6c4h-wHg2HMzs1ezNP69m9mpA5NK58eNlAiaLfRdxtD7971ZKVrqZN_mwcB0Gg7us2DzcZekSYP4H2WTiy0JQFnLyFE2ynkZLzkeyk3HBP7fME5DimpU</recordid><startdate>2007</startdate><enddate>2007</enddate><creator>Wang, Juan</creator><creator>Li, Yuan Zhi</creator><creator>Chen, Ren Ren</creator><creator>Bao, Jin Yong</creator><creator>Yang, Gong Ming</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2007</creationdate><title>Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying</title><author>Wang, Juan ; Li, Yuan Zhi ; Chen, Ren Ren ; Bao, Jin Yong ; Yang, Gong Ming</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-2d25c90854955687c25102850c70946f13948c9eafb1e0a1ac4aa0322e4516213</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>3-methylbutanoic acid</topic><topic>3-methylbutyl acetate</topic><topic>3-methylbutyl ester</topic><topic>air drying</topic><topic>Aroma</topic><topic>Banana</topic><topic>bananas</topic><topic>Biological and medical sciences</topic><topic>dried fruit</topic><topic>Drying</topic><topic>elemicin</topic><topic>esters</topic><topic>eugenol</topic><topic>food analysis</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food processing quality</topic><topic>freeze drying</topic><topic>Fruit and vegetable industries</topic><topic>fruit composition</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GC–MS</topic><topic>General aspects</topic><topic>Musa</topic><topic>odors</topic><topic>Powder</topic><topic>powdered foods</topic><topic>vacuum drying</topic><topic>volatile compounds</topic><topic>Volatiles</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Juan</creatorcontrib><creatorcontrib>Li, Yuan Zhi</creatorcontrib><creatorcontrib>Chen, Ren Ren</creatorcontrib><creatorcontrib>Bao, Jin Yong</creatorcontrib><creatorcontrib>Yang, Gong Ming</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Juan</au><au>Li, Yuan Zhi</au><au>Chen, Ren Ren</au><au>Bao, Jin Yong</au><au>Yang, Gong Ming</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying</atitle><jtitle>Food chemistry</jtitle><date>2007</date><risdate>2007</risdate><volume>104</volume><issue>4</issue><spage>1516</spage><epage>1521</epage><pages>1516-1521</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>Banana puree was dehydrated by using three different drying methods: vacuum belt drying (VBD), freeze-drying (FD) and air-drying (AD) to produce banana powder. Volatiles were extracted from dried banana powder with solid phase micro-extraction (SPME), and separated and identified by gas chromatography–mass spectrometry (GC–MS). SAS (statistical analysis system) was used to evaluate the contribution of the main volatiles. Esters play the most important role in banana powder aroma. The main components detected in banana powder which are responsible for its fruity odor were 3-methylbutanoic acid 3-methylbutyl ester, 3-methylbutyl acetate and butanoic acid 3-methylbutyl ester. Most of the alcohols identified in banana powder were enols and some were of the long chain type. Eugenol and elemicin which give the product its typical mellow aromas were also identified. Alkyls, alkene and alkyne constituted the minor components in banana powder. Basing on the principal component analysis of statistical analysis system, it can be inferred that the preferred method for producing banana powder with the optimum aroma is FD, followed by VBD and then AD.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2007.02.029</doi><tpages>6</tpages></addata></record> |
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| ispartof | Food chemistry, 2007, Vol.104 (4), p.1516-1521 |
| issn | 0308-8146 1873-7072 |
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| subjects | 3-methylbutanoic acid 3-methylbutyl acetate 3-methylbutyl ester air drying Aroma Banana bananas Biological and medical sciences dried fruit Drying elemicin esters eugenol food analysis Food engineering Food industries food processing quality freeze drying Fruit and vegetable industries fruit composition Fundamental and applied biological sciences. Psychology GC–MS General aspects Musa odors Powder powdered foods vacuum drying volatile compounds Volatiles |
| title | Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying |
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