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Food Res Int. 2018 Apr;106:992-998. doi: 10.1016/j.foodres.2018.01.047. Epub 2018 Jan 31.

Profile changes in banana flavour volatiles during low temperature drying.

Author information

1
School of Chemical Engineering, University of New South Wales, NSW 2052, Australia. Electronic address: bithika.saha@unsw.edu.au.
2
Bioanalytical Mass Spectrometry Facility, University of New South Wales, NSW 2052, Australia. Electronic address: m.bucknall@unsw.edu.au.
3
School of Chemical Engineering, University of New South Wales, NSW 2052, Australia. Electronic address: j.arcot@unsw.edu.au.
4
School of Chemical Engineering, University of New South Wales, NSW 2052, Australia. Electronic address: r.driscoll@unsw.edu.au.

Abstract

Headspace gas chromatography mass spectrometry (HS-GC-MS) was used to measure changes in selected volatile flavour compounds in fresh banana during low temperature heat pump drying. Ten compounds from a range of chemical classes were measured during drying at three different drying conditions. Ester compounds were found to be the most affected, with losses varying from 25 to 87% during drying. Three patterns of depletion were observed in this study. Ester and aldehyde levels reduced quickly during the early stages of drying, but levels stabilised at non-zero values towards the end of drying; alcohol levels initially increased, then decreased and stabilised; whilst high molecular weight compounds, such as elemicine and eugenol, were not affected significantly. Selective diffusion and volatility affected the degree of flavour retention.

KEYWORDS:

Banana flavour; Flavour retention; Headspace GC–MS; Low temperature air-drying; Selective diffusion

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