Evidence map›Paper›PMID 42255275›Full record

ArticleFood chemistry: X2026

Chemical and sensory characterization of the apple-like aroma in 'Fenza 1' banana unveiled by sensory-directed analysis and molecular modeling.

Wen Zeng, Zhiwen Zeng, Tao Wang, Yacong Hou, Youfeng Jiang, Dafeng Dong, Tianxiang Li, Lufeng Fu, Ying Liu, Xuesong Cao and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

What it found

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2 · The registry

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

12 authors.

Wen ZengState Key Laboratory of Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology & Sanya Research Institute, Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, Hainan, China.
Zhiwen ZengCollege of Horticulture, Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
Tao WangCollege of Horticulture, Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
Yacong HouCollege of Horticulture, Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
Youfeng JiangState Key Laboratory of Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology & Sanya Research Institute, Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, Hainan, China.
Dafeng DongCollege of Horticulture, Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
Tianxiang LiState Key Laboratory of Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology & Sanya Research Institute, Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, Hainan, China.
Lufeng FuState Key Laboratory of Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology & Sanya Research Institute, Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, Hainan, China.
Ying LiuCollege of Horticulture, Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
Xuesong CaoState Key Laboratory of Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology & Sanya Research Institute, Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, Hainan, China.
Zhuo ChenCollege of Horticulture, Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
Peitao LüState Key Laboratory of Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology & Sanya Research Institute, Chinese Academy of Tropical Agricultural Sciences, Sanya 572024, Hainan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The unique apple-like aroma of the 'Fenza 1' (FZ1) banana has long been valued by consumers, yet the underlying chemical basis remains poorly understood. Therefore, this study aimed to investigate the specific compounds and mechanisms behind this distinctive aroma phenotype using a multi-faceted approach. Descriptive sensory analysis revealed that FZ1 displayed an apple-like aroma intensity intermediate between the common 'Baxi' (BX) banana and the 'Ruixue' (RX) apple. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-olfactometry (GC-O) analyses identified 17 aroma-active compounds contributing to the aroma variations among the three fruits. Among these, hexyl acetate (OAV = 58), trans-2-hexenal (OAV = 502), and hexanal (OAV = 1191) were identified as key contributors to the apple-like aroma. Aroma addition experiments further demonstrated that these compounds, particularly in combination, enhanced the perception of apple-like aroma within a banana matrix. Molecular docking and molecular dynamics simulations suggested stable interactions between these compounds and specific human olfactory receptors via hydrophobic interactions and hydrogen bonding. These findings clarify the chemical basis of this distinctive aroma and can guide flavor enhancement strategies for bananas.

Indexed as

Aroma addition testBanana aromaGC-OHS-SPME-GC–MSMolecular dockingMolecular dynamics

Identifiers

PMID42255275
PMCPMC13233587

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