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Influence of cultivar, growth altitude and maturity stage on banana volatile compound composition

Published online by Cambridge University Press:  15 June 2004

Pierre Brat ,
Ahmed Yahia ,
Marc Chillet ,
Christophe Bugaud ,
Frederic Bakry ,
Max Reynes  and
Jean-Marc Brillouet
Pierre Brat
Affiliation:
Centre de coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, Bld. De la Lironde, 34398 Montpellier Cedex 5, France
Ahmed Yahia
Affiliation:
Centre de coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, Bld. De la Lironde, 34398 Montpellier Cedex 5, France
Marc Chillet
Affiliation:
Cirad-Flhor, Station de Neufchâteau, 97130 Capesterre-Belle-Eau, Guadeloupe, France
Christophe Bugaud
Affiliation:
Cirad-Flhor, BP 153, 97202 Fort-de-France, Martinique, France
Frederic Bakry
Affiliation:
Centre de coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, Bld. De la Lironde, 34398 Montpellier Cedex 5, France
Max Reynes
Affiliation:
Centre de coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, Bld. De la Lironde, 34398 Montpellier Cedex 5, France
Jean-Marc Brillouet
Affiliation:
Centre de coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, Bld. De la Lironde, 34398 Montpellier Cedex 5, France
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Abstract

Introduction. The quantitative volatile compound composition of bananas (Musa acuminata, AAA group, Cavendish subgroup) was investigated in two different cultivars (Robusta and Grande Naine) grown at two different altitudes [(90 and 500) m], and ripened at two different maturity stages (color grades 5 and 7). Materials and methods. Volatile compounds were separated and identified by coupled capillary gas liquid chromatography / mass spectrometry. After evaluating changes in volatile composition during ripening, the effect of both growth altitude and cultivar was examined. Results and discussion. For a partially mature fruit, the growth altitude showed different effects on the two cultivars. The Robusta cv. exhibited a higher aroma volatile compound concentration at high altitude, while that of the Grande Naine cv. was higher at low altitude. At the fully mature stage, this difference still existed but was not so distinct. Conclusion. Whatever the ripening stage, Robusta cv. exhibited the highest aroma volatile compound concentration. Discriminate sensory analysis closely related to differences in the volatile composition of samples.

Keywords

FranceGuadeloupeMusa (bananas)aromatic compounds / altitudematurityFranceGuadeloupeMusa (bananes)composé aromatiquealtitudematurité
Type
Research Article
Information
Fruits , Volume 59 , Issue 2 , March 2004 , pp. 75 - 82
Copyright
© CIRAD, EDP Sciences

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