Determination Of Aroma Compounds And Some Physicochemical Properties Of Grand Naine (Musa Acuminata) Banana (Turkish with English Abstract)

Abstract

In this work, the aroma and some physicochemical properties of Grand Naine (Musa acuminata) bananas were studied. Stage 5 of bananas was selected from commercial banana peel colour chart to analysis. Liquid-liquid extraction with dichloromethane solvent was used for extraction of banana aroma compounds. GC-FID and GC-MS were used for quantification and identification of aroma compounds, respectively. Totally 49 aroma compounds has been identified and total aroma concentration of sample was found 42082 µg/kg. Esters were the most dominant compounds in banana followed by alcohols. High pressure liquid chromatography (HPLC) was used for sugar analysis of banana samples. Sucrose was the most abundant sugar followed by glucose and fructose.

Keywords

• Banana, cv. Grand Naine, aroma compounds, sugars

Grand Nain (Musa Acuminata) Muzunun Aroma ve Bazı Fizikokimyasal Özelliklerinin Belirlenmesi

Abstract

Bu çalışmada, Grand Nain (Musa acuminata) muzunun aroma ve bazı fizikokimyasal özellikleri araştırılmıştır. Denemelerde muz örneği olarak, ticari renk skalasının 5. sınıf olgunluk aşamasındaki muzlar kullanılmıştır. Aroma maddelerinin ekstraksiyonunda diklorometan çözgeniyle sıvı-sıvı ekstraksiyon yöntemi kullanılmıştır. Aroma maddelerinin miktarlarının belirlenmesinde gaz kromatografisi (GC), tanımlamalarında ise GC-kütle spektrometresi (MS) kullanılmıştır. Muz örneğinde toplam 49 adet aroma maddesi belirlenmiştir ve bu bileşiklerin miktarı 42082 µg/kg’dır. Aroma maddelerinin önemli bir kısmını esterler oluşturmuş, bunu alkoller izlemiştir. Muzda şekerlerin analizlerinde yüksek basınçlı sıvı kromatografisi (HPLC) kullanılmıştır. Sakkaroz en baskın şeker olup, bunu sırasıyla glikoz ve früktoz izlemiştir.

Keywords

• Muz, Grand Nain, aroma maddeleri, şekerler

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