Abstract
Aromatic profiles and key aroma components of banana and yellow passion fruit essences were studied using gas chromatography mass spectrometry and gas chromatography olfactometry (GCO) systems. A total of 43 components were quantified in banana essence. Among them 26 components contribute to the aromatic profile in banana essence but isoamyl acetate, 2-pentanol acetate, 2-methyl-1-propanol, 3-methyl-1 butanol, 3-methyl-butanal, acetal, isobutyl acetate,hexanal, ethyl butyrate, 2-heptanol, and butyl butyrate contribute to and define the aroma in this fruit since they were detected by all GCO panelists in all replications. A total of 62 compounds were quantified in yellow passion fruit essence. Analysis by GCO revealed that a total of 19 components appear to contribute to the overall flavor in this essence, where 3-hydroxy-2-butanone, ethyl butyrate, 2-heptanol, ethyl hexanoate, linalool, isoamyl acetate, (Z)-3-hexenyl hexanoate, and hexyl hexanoate were recognized by the three panelists in allreplications.
