VAPOR ANALYSIS OF PRODUCTION BY BANANA FRUIT OF CERTAIN VOLATILE CONSTITUENTS

SUMMARY: Direct gas chromatographic vapor analyses were utilized to determine whether banana slices at different stages of ripeness in an in vitro system produced iso‐amyl acetate and iso‐amyl alcohol, known banana aroma constituents; and whether a precursor‐product relationship could be observed between these compounds and L‐leucine. Production of iso‐amyl acetate by unripe slices was demonstrated based on experiments with metabolic inhibitors. The behavior of ripe and overripe slices was inconclusive since the vapor concentration of the acetate remained constant. The vapor concentration of iso‐amyl alcohol was essentially unchanged at all ripeness stages. Investigations with L‐leucine‐U‐14C showed conclusively that leucine was a precursor and that both compounds were continually produced at all ripeness stages. The interpretation of direct vapor analyses over respiring fruit is considered. Copyright © 1969, Wiley Blackwell. All rights reserved