Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.)
To be able to account for sensory quality earlier in the assessment of a new banana hybrid in a selection scheme, the ability of instrumental parameters to predict the sensory perception of banana odour and aroma was investigated. Thirteen cultivated bananas and four new triploid hybrids were characterized by both sensory profiling and chemical analyses. PLS regression models were built using cultivated bananas, and the quality of predictions was validated using hybrids. Forty-one volatile compounds were detected in banana cultivars by SPME–GC–MS. Major differences were observed in the distribution of volatile compounds among cultivars. 3-methylbutyl esters were the most abundant in the 17 banana cultivars. PLS models were able to predict four odours ('banana', 'fermented', 'grassy', and 'chemical') and five aromas ('banana', 'fermented', 'chemical', 'medicinal', and 'pineapple') with a goodness of fit (R2) between 0.52 and 0.71. Two butanoate esters, 2-methylpropyl butanoate and 3-methylbutyl butanoate, mainly contributed to 'banana' odour and aroma. Two other esters, 3-methylbutyl acetate and ethyl 3-methylbutanoate contributed to the 'fermented', 'chemical', and 'medicinal' notes, suggesting that interactions between volatile compounds could lead to differences in the perception of odours and aromas. The 'grassy' odour was the only attribute which was negatively associated with volatile compounds. Total organic acids enhanced the 'pineapple' aroma, whereas it reduced the perception of the 'banana' aroma, suggesting interactions between volatile and non-volatile compounds or cognitive associations between aromas and sourness. In conclusion, PLS models can now be used for high throughput phenotyping to predict odours and aromas in dessert banana.
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Subjects: | Q04 - Composition des produits alimentaires, F30 - Génétique et amélioration des plantes, Musa, banane, analyse organoleptique, composé aromatique, composé volatil, flaveur, odeur, acide organique, variété, méthode statistique, http://aims.fao.org/aos/agrovoc/c_4993, http://aims.fao.org/aos/agrovoc/c_806, http://aims.fao.org/aos/agrovoc/c_16006, http://aims.fao.org/aos/agrovoc/c_622, http://aims.fao.org/aos/agrovoc/c_24933, http://aims.fao.org/aos/agrovoc/c_10893, http://aims.fao.org/aos/agrovoc/c_14344, http://aims.fao.org/aos/agrovoc/c_5383, http://aims.fao.org/aos/agrovoc/c_8157, http://aims.fao.org/aos/agrovoc/c_7377, http://aims.fao.org/aos/agrovoc/c_4635, http://aims.fao.org/aos/agrovoc/c_3081, |
Online Access: | http://agritrop.cirad.fr/577807/ http://agritrop.cirad.fr/577807/1/pr%C3%A9dicteurs%20arome%20et%20odeur%20PBT%202015.pdf |
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dig-cirad-fr-5778072024-01-28T22:58:21Z http://agritrop.cirad.fr/577807/ http://agritrop.cirad.fr/577807/ Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.). Bugaud Christophe, Alter Pascaline. 2016. Postharvest Biology and Technology, 112 : 14-23.https://doi.org/10.1016/j.postharvbio.2015.10.003 <https://doi.org/10.1016/j.postharvbio.2015.10.003> Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.) Bugaud, Christophe Alter, Pascaline eng 2016 Postharvest Biology and Technology Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Musa banane analyse organoleptique composé aromatique composé volatil flaveur odeur acide organique variété méthode statistique http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_14344 http://aims.fao.org/aos/agrovoc/c_5383 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_7377 Martinique France http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 To be able to account for sensory quality earlier in the assessment of a new banana hybrid in a selection scheme, the ability of instrumental parameters to predict the sensory perception of banana odour and aroma was investigated. Thirteen cultivated bananas and four new triploid hybrids were characterized by both sensory profiling and chemical analyses. PLS regression models were built using cultivated bananas, and the quality of predictions was validated using hybrids. Forty-one volatile compounds were detected in banana cultivars by SPME–GC–MS. Major differences were observed in the distribution of volatile compounds among cultivars. 3-methylbutyl esters were the most abundant in the 17 banana cultivars. PLS models were able to predict four odours ('banana', 'fermented', 'grassy', and 'chemical') and five aromas ('banana', 'fermented', 'chemical', 'medicinal', and 'pineapple') with a goodness of fit (R2) between 0.52 and 0.71. Two butanoate esters, 2-methylpropyl butanoate and 3-methylbutyl butanoate, mainly contributed to 'banana' odour and aroma. Two other esters, 3-methylbutyl acetate and ethyl 3-methylbutanoate contributed to the 'fermented', 'chemical', and 'medicinal' notes, suggesting that interactions between volatile compounds could lead to differences in the perception of odours and aromas. The 'grassy' odour was the only attribute which was negatively associated with volatile compounds. Total organic acids enhanced the 'pineapple' aroma, whereas it reduced the perception of the 'banana' aroma, suggesting interactions between volatile and non-volatile compounds or cognitive associations between aromas and sourness. In conclusion, PLS models can now be used for high throughput phenotyping to predict odours and aromas in dessert banana. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/577807/1/pr%C3%A9dicteurs%20arome%20et%20odeur%20PBT%202015.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.postharvbio.2015.10.003 10.1016/j.postharvbio.2015.10.003 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2015.10.003 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.postharvbio.2015.10.003 |
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Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Musa banane analyse organoleptique composé aromatique composé volatil flaveur odeur acide organique variété méthode statistique http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_14344 http://aims.fao.org/aos/agrovoc/c_5383 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_7377 http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Musa banane analyse organoleptique composé aromatique composé volatil flaveur odeur acide organique variété méthode statistique http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_14344 http://aims.fao.org/aos/agrovoc/c_5383 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_7377 http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Musa banane analyse organoleptique composé aromatique composé volatil flaveur odeur acide organique variété méthode statistique http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_14344 http://aims.fao.org/aos/agrovoc/c_5383 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_7377 http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Musa banane analyse organoleptique composé aromatique composé volatil flaveur odeur acide organique variété méthode statistique http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_14344 http://aims.fao.org/aos/agrovoc/c_5383 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_7377 http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 Bugaud, Christophe Alter, Pascaline Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.) |
description |
To be able to account for sensory quality earlier in the assessment of a new banana hybrid in a selection scheme, the ability of instrumental parameters to predict the sensory perception of banana odour and aroma was investigated. Thirteen cultivated bananas and four new triploid hybrids were characterized by both sensory profiling and chemical analyses. PLS regression models were built using cultivated bananas, and the quality of predictions was validated using hybrids. Forty-one volatile compounds were detected in banana cultivars by SPME–GC–MS. Major differences were observed in the distribution of volatile compounds among cultivars. 3-methylbutyl esters were the most abundant in the 17 banana cultivars. PLS models were able to predict four odours ('banana', 'fermented', 'grassy', and 'chemical') and five aromas ('banana', 'fermented', 'chemical', 'medicinal', and 'pineapple') with a goodness of fit (R2) between 0.52 and 0.71. Two butanoate esters, 2-methylpropyl butanoate and 3-methylbutyl butanoate, mainly contributed to 'banana' odour and aroma. Two other esters, 3-methylbutyl acetate and ethyl 3-methylbutanoate contributed to the 'fermented', 'chemical', and 'medicinal' notes, suggesting that interactions between volatile compounds could lead to differences in the perception of odours and aromas. The 'grassy' odour was the only attribute which was negatively associated with volatile compounds. Total organic acids enhanced the 'pineapple' aroma, whereas it reduced the perception of the 'banana' aroma, suggesting interactions between volatile and non-volatile compounds or cognitive associations between aromas and sourness. In conclusion, PLS models can now be used for high throughput phenotyping to predict odours and aromas in dessert banana. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires F30 - Génétique et amélioration des plantes Musa banane analyse organoleptique composé aromatique composé volatil flaveur odeur acide organique variété méthode statistique http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_14344 http://aims.fao.org/aos/agrovoc/c_5383 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_7377 http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Bugaud, Christophe Alter, Pascaline |
author_facet |
Bugaud, Christophe Alter, Pascaline |
author_sort |
Bugaud, Christophe |
title |
Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.) |
title_short |
Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.) |
title_full |
Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.) |
title_fullStr |
Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.) |
title_full_unstemmed |
Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.) |
title_sort |
volatile and non-volatile compounds as odour and aroma predictors in dessert banana (musa spp.) |
url |
http://agritrop.cirad.fr/577807/ http://agritrop.cirad.fr/577807/1/pr%C3%A9dicteurs%20arome%20et%20odeur%20PBT%202015.pdf |
work_keys_str_mv |
AT bugaudchristophe volatileandnonvolatilecompoundsasodourandaromapredictorsindessertbananamusaspp AT alterpascaline volatileandnonvolatilecompoundsasodourandaromapredictorsindessertbananamusaspp |
_version_ |
1792498907505229824 |