Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta

A comparative study of the aroma profile of an alcoholic beverage (wine) and natural juice from banana cv. Robusta was performed. The study showed disappearance and synthesis of many aroma compounds during the fermentation process. Relative abundance of carbonyl compounds was high in the juice, and...

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Autores principales:	K Ranjitha, C K Narayana, T K Roy
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2013
Materias:	banana wine head-space volatiles esters fermentation-derived aroma spme method Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/6ae6ba2fc62641f6b8dd3621920e9440
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spelling	oai:doaj.org-article:6ae6ba2fc62641f6b8dd3621920e94402021-12-02T04:02:02ZAroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta0973-354X2582-4899https://doaj.org/article/6ae6ba2fc62641f6b8dd3621920e94402013-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/305https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899A comparative study of the aroma profile of an alcoholic beverage (wine) and natural juice from banana cv. Robusta was performed. The study showed disappearance and synthesis of many aroma compounds during the fermentation process. Relative abundance of carbonyl compounds was high in the juice, and carboxylic acid content was higher in the wine. Aroma signature compounds of banana juice, isoamyl acetate, butyl isovalerate, isopentyl isovalerate, trans- 2- hexenal and butanoates were present only in a low proportion in the wine, while decanoic, dodecanoic and hexa decanoic acids (as well as their esters) were abundant in the banana wine. Synthesis compounds like methyl nonyl ketone, isoeuginol and 2-methoxy 4-vinyl phenol was greater during fermentation. Elemicin was present in high quantity in both the juice and the wine.K RanjithaC K NarayanaT K RoySociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlebanana winehead-space volatilesestersfermentation-derived aromaspme methodPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 8, Iss 2, Pp 217-223 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	banana wine head-space volatiles esters fermentation-derived aroma spme method Plant culture SB1-1110
spellingShingle	banana wine head-space volatiles esters fermentation-derived aroma spme method Plant culture SB1-1110 K Ranjitha C K Narayana T K Roy Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta
description	A comparative study of the aroma profile of an alcoholic beverage (wine) and natural juice from banana cv. Robusta was performed. The study showed disappearance and synthesis of many aroma compounds during the fermentation process. Relative abundance of carbonyl compounds was high in the juice, and carboxylic acid content was higher in the wine. Aroma signature compounds of banana juice, isoamyl acetate, butyl isovalerate, isopentyl isovalerate, trans- 2- hexenal and butanoates were present only in a low proportion in the wine, while decanoic, dodecanoic and hexa decanoic acids (as well as their esters) were abundant in the banana wine. Synthesis compounds like methyl nonyl ketone, isoeuginol and 2-methoxy 4-vinyl phenol was greater during fermentation. Elemicin was present in high quantity in both the juice and the wine.
format	article
author	K Ranjitha C K Narayana T K Roy
author_facet	K Ranjitha C K Narayana T K Roy
author_sort	K Ranjitha
title	Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta
title_short	Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta
title_full	Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta
title_fullStr	Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta
title_full_unstemmed	Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta
title_sort	aroma profile of fruit juice and wine prepared from cavendish banana (musa sp., group aaa) cv. robusta
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2013
url	https://doaj.org/article/6ae6ba2fc62641f6b8dd3621920e9440
work_keys_str_mv	AT kranjitha aromaprofileoffruitjuiceandwinepreparedfromcavendishbananamusaspgroupaaacvrobusta AT cknarayana aromaprofileoffruitjuiceandwinepreparedfromcavendishbananamusaspgroupaaacvrobusta AT tkroy aromaprofileoffruitjuiceandwinepreparedfromcavendishbananamusaspgroupaaacvrobusta
_version_	1718401492900118528

Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta

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