GC-MS Analysis of Natural Banana Flavours

Authors

  • L. Gremeň Institute of Biochemistry, Nutrition and Health Protection, Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak Technical University, Bratislava,
  • P. Moravčíková Institute of Biochemistry, Nutrition and Health Protection, Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak Technical University, Bratislava,
  • P. Fodran FLOP Co., Bratislava

Abstract

Two natural banana aromas of Caribbean origin, isolated by direct percolation, were analyzed by GC/MS. In addition to high amounts of organic acids, the Guadeloupe bananas contained vanillin, cinnamaldehyde and 3-methylhex-4-en-2-one. Quite a high content of xylene, originating probably from the solvent of the packaging offset paint, is also of interest.

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Published

2008-03-15

How to Cite

Gremeň, L., Moravčíková, P., & Fodran, P. (2008). GC-MS Analysis of Natural Banana Flavours. Chemické Listy, 102(2). Retrieved from http://w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1688

Issue

Vol. 102 No. 2 (2008)

Section

Articles

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