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Analysis/Composition

Volatile Components of Banana Fruit (Musa sapientum L.) “Indio” from Cuba

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Pages 79-80 | Received 01 Jun 1999, Accepted 01 Aug 1999, Published online: 09 Dec 2011

References

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  • Tressl , R. , Drawert , F. , Heimann , W. and Emberger , R. 1970 . About the biogenesis of aroma substances in plants and fruits. VI. Esters, alcohols, carbonyl-compounds and phenolether as constituents of banana-aroma. . Z. Lebensm. Unters. Forsch. , 142 : 313 – 321 .
  • Berger , R. G. , Drawert , F. and Kollmannsberger , H. 1986 . Biotechnological production of flavour compounds. II. PA-storage for the compensation of flavour losses in freeze-dried banana slices. . Z. Lebensm. Unters. Forsch. , 183 : 169 – 171 .
  • Shiota , H. 1993 . New esteric components in the volatiles of banana fruit (Musa sapientum L). . J. Agric. Food Chem. , 41 : 2056 – 2062 .
  • Pino , J. , Fernandez , M. and Rosado , A. 1995 . Componentes volatiles del platano fruta y platano vianda cultivados en Cuba. . Alimentaria , : 53 – 55 .
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  • Engel , K.-H. , Heidlas , J. and Tressl , R. 1990 . “ The flavour of tropical fruits (banana, melon, pineapple) ” . In Food Flavours. Part C, The Flavours of Fruits , Amsterdam : Elsevier Science Publishing . Ch. 5
  • Likens , S. T. and Nickerson , G. B. 1964 . Detection of certain hop oil constituents in brewing products. . Proc. Am. Soc. Brew. Chem. , : 5 – 13 .

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