GC-MS Analysis of Natural Banana Flavours

Page: 148

L. Gremeňa, P. Moravčíkováa, and P. Fodranb

a Institute of Biochemistry, Nutrition and Health Protection, Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak Technical University, Bratislava, b FLOP Co., Bratislava


Two natural banana aromas of Caribbean origin, isolated by direct percolation, were analyzed by GC/MS. In addition to high amounts of organic acids, the Guadeloupe bananas contained vanillin, cinnamaldehyde and 3-methylhex-4-en-2-one. Quite a high content of xylene, originating probably from the solvent of the packaging offset paint, is also of interest.


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