Investigation of aroma compounds in banana ?grand naine? riped with ethylene and non-ethylene treatment (natural)

In this work we studied the effect of ripening (ethylene and non-ethylene) treatment on aroma and general compounds of banana ?Grand Naine?. Stage 5 and 6 bananas were selected from commercial banana peel colour chart to analysis. Liquid-liquid extraction with dichloromethane solvent was used for extraction volatile components of bananas. GC-FID and GC-MS were used for quantification and identification of aroma compounds, respectively. Totally 51 aroma compounds from ethylene stage 5, 58 from ethylene stage 6, 52 from non-ethylene stage 5, 66 from non-ethylene 6 has been identified. Total aroma concentration of samples were found to be between 42413-62750 µg/kg. The highest aroma concentration was quantified from non-ethylene stage 6 (62750 µg/kg). In addition, riped with non-ethylene treatment bananas have had higher aroma concentrations. Esters were the most dominant compounds in banana followed by alcohols. With regard to sensory analyses, non-ethylene stage 6 sample was the most preferred by panellists.