ArticleMolecules (Basel, Switzerland)2018
Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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Who cites it
30 citing papers in PubMed.
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- Chemical and sensory characterization of the apple-like aroma in 'Fenza 1' banana unveiled by sensory-directed analysis and molecular modeling.Food chemistry: X · 2026Article
- Enantioselective effects of imazalil on banana postharvest ripening aroma revealed by integrated volatilomics, lipidomics and metabolomics.Food chemistry: X · 2026Article
- Development of Sequential Fermentation Starters and Comparison of Quality Characteristics for Black Barley Vinegar Production.Microorganisms · 2025Article
- Transcriptomic and flavor metabolomic exploration of the genetic basis of meat quality and flavor in Tibetan sheep.BMC genomics · 2025Article
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- Integrated Fruit Ripeness Assessment System Based on an Artificial Olfactory Sensor and Deep Learning.Foods (Basel, Switzerland) · 2024Article
- Cholesterol Modifies Nutritional Values and Flavor Qualities in Female Swimming Crab (Aquaculture nutrition · 2024Article
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- Telomere-to-telomere haplotype-resolved reference genome reveals subgenome divergence and disease resistance in triploid Cavendish banana.Horticulture research · 2023Article
- Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose.Molecules (Basel, Switzerland) · 2023Article
- Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas.Foods (Basel, Switzerland) · 2023Article
- Comparative Genome-Wide Analysis of TwoPlants (Basel, Switzerland) · 2023Article
- Ethylene Response Factor MaERF012 Modulates Fruit Ripening by Regulating Chlorophyll Degradation and Softening in Banana.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Aromatic compounds are important for fruit quality and can vary among fruit cultivars. Volatile compounds formed during the ripening of two banana cultivars, Brazilian and Fenjiao, were determined using headspace solid-phase micro-extraction (SPME) and gas chromatography coupled with mass spectrometry (GC-MS). These two cultivars exhibited different physiological characteristics during storage. Fenjiao fruit exhibited faster yellowing and softening, a higher respiration rate and greater ethylene production. Also, the soluble sugar content in Fenjiao fruit was much higher than in Brazilian fruit. In total, 62 and 59 volatile compounds were detected in Fenjiao and Brazilian fruits, respectively. The predominant volatile components isoamyl acetate, butanoic acid, 3-methyl-3-methylbutyl ester, hexanal,
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