Abstract
The study aims identification of discriminating chemical constituents in the banana odor grown in Philippines and Ecuador using GC–MS characterization. Ester is recognized as a major chemical class in selected banana odor. Odors discriminating compounds like, 2-hexenal, ethyl acetate, and hexanoic acid, ethyl ester, etc. have been identified. Besides, other odors generating chemical compounds (alcohols, esters, aldehydes, and ketones) have been recognized. Furthermore, principal component analysis (PCA) and hierarchical cluster analysis were implemented to differentiate banana odors. PCA achieved 100% discrimination of selected bananas odors using the peak area information about recognizing chemical compounds. Odor identity and discrimination of selected bananas have been achieved successfully.
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Abbreviations
- GC–MS:
-
Gas chromatography-mass spectrometry
- PCA:
-
Principal component analysis
- HCA:
-
Hierarchical cluster analysis
- VOC:
-
Volatile organic compounds
- SPME:
-
Solid-phase micro extraction
- PC:
-
Principal component
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SKJ (Conceptualization; Data curation; Formal analysis; Investigation; Methodology; Software; Supervision; Validation; Visualization; Roles/Writing—original draft; Writing—review and editing); JZ (Data curation, Roles/Writing—original draft; Writing—review and editing, Investigation; Methodology;); KH (Methodology, Writing—review and editing); CL (Methodology, Writing—review and editing).
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Jha, S.K., Zhang, J., Hayashi, K. et al. Identification of discriminating chemical compounds in banana species and their odor characterization using GC–MS, statistical, and clustering analysis. J Food Sci Technol 59, 402–408 (2022). https://doi.org/10.1007/s13197-021-05298-9
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DOI: https://doi.org/10.1007/s13197-021-05298-9