Comparison of the Aroma and Some Physicochemical Properties of Grand Naine (Musa acuminata) Banana as Influenced by Natural and Ethylene‐Treated Ripening

The aroma and some physicochemical properties of Grande Naine bananas ripened ethylene (ET) and non‐ethylene treated (NET) were studied in order to determine aroma differences. Aroma compounds were analyzed by gas chromatography–mass spectrometry. A total of 53 and 46 aroma compounds, including esters, alcohols, acids, ketones, volatile phenols and aldehydes, were identified in the NET and ET bananas, respectively. NET banana contained more aroma compounds, both qualitatively and quantitatively, of all aroma compounds measured, and esters were present in the highest amount, followed by aldehydes. Isoamyl acetate accounted for the largest proportion of the esters, followed by 2‐pentyl acetate and isoamyl butanoate, respectively. A high‐performance liquid chromatography was used for sugar determination of bananas. Sucrose was the most abundant sugar, followed by glucose and fructose. No major differences were observed in the concentration of glucose and fructose with ethylene treatment. Based on sensory analysis, NET banana was preferred because of its better fruity aroma and general impression attributes. PRACTICAL APPLICATIONS: Banana is one of the widely grown and consumed fruits, due to their characteristic aroma and taste, in all parts of the world. Ethylene treatment is commercially used to enhance the rate and uniformity of ripening of fruits such as bananas. This treatment also affects the banana aroma profiles. Our present paper compared the aroma and some physicochemical properties of naturally and ethylene‐treated ripened Grand Naine banana cultivar.