Aroma profile of fruit juice and wine prepared from Cavendish banana (Musa sp., Group AAA) cv. Robusta

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dc.creatorK. Ranjitha
dc.creatorC.K. Narayana
dc.creatorT.K. Roy
dc.date2013
dc.date.accessioned2026-07-07T03:44:47Z
dc.descriptionA comparative study of the aroma profile of an alcoholic beverage (wine) and natural juice from banana cv. Robusta was performed. The study showed disappearance and synthesis of many aroma compounds during the fermentation process. Relative abundance of carbonyl compounds was high in the juice, and carboxylic acid content was higher in the wine. Aroma signature compounds of banana juice, isoamyl acetate, butyl isovalerate, isopentyl isovalerate, trans2- hexenal and butanoates were present only in a low proportion in the wine, while decanoic, dodecanoic and hexa decanoic acids (as well as their esters) were abundant in the banana wine. Synthesis compounds like methyl nonyl ketone, isoeuginol and 2-methoxy 4-vinyl phenol was greater during fermentation. Elemicin was present in high quantity in both the juice and the wine.
dc.formatapplication/pdf
dc.identifier0973-354X
dc.identifierhttps://www.redalyc.org/articulo.oa?id=577061823012
dc.identifier.urihttp://hdl.handle.net/123456789/442121
dc.languageen
dc.publisherSociety for Promotion of Horticulture
dc.relationhttp://www.redalyc.org/revista.oa?id=5770
dc.rightsJournal of Horticultural Sciences
dc.sourceJournal of Horticultural Sciences (India) Num.2 Vol.8
dc.subjectAgrociencias
dc.titleAroma profile of fruit juice and wine prepared from Cavendish banana (Musa sp., Group AAA) cv. Robusta
dc.typeartículo científico

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Journal of Horticultural Sciences - Society for Promotion of Horticulture