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Evaluation of the influence of mastication on temporal aroma release of ripe and unripe bananas, using a model mouth system and gas chromatography-olfactometry

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Abstract

The effect of the mastication rate on temporal aroma release from ripe and unripe bananas was investigated using a model mouth system and analysing the volatiles by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry. Large differences were found in the numbers of odour active compounds of ripe and unripe bananas as well as for the three different mastication rates investigated (0, 26 and 52 min-1). Hexanal was the only compound that was detected by all six assessors for ripe and unripe bananas for each mastication speed. In the odour profile of ripe and unripe bananas with a mastication rate of 52 min-1, 18 and 7 significant odour active compounds respectively were detected whereas with a mastication rate of 26 min-1, 15 and 3 respectively were detected. Without mastication only 3 and 2 compounds respectively were observed. Principal component analysis on GC-O data allowed an easy separation between the three chewing speeds and the ripe and unripe bananas.

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Acknowledgements

Thanks to all the colleagues who participated in the sniffing panel in Cork. Work was partially supported by the FWF, Vienna, Austria, and by the European Commission, Brussels through a Marie Curie fellowship.

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Authors and Affiliations

  1. Institut für Ionenphysik, Leopold-Franzens-Universität Innsbruck, Technikerstr. 25, 6020, Innsbruck, Austria

    Dagmar Mayr & Tilmann D. Märk

  2. Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland

    Saskia M. van Ruth

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  1. Dagmar Mayr
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  2. Saskia M. van Ruth
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  3. Tilmann D. Märk
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Correspondence to Tilmann D. Märk.

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Mayr, D., van Ruth, S.M. & Märk, T.D. Evaluation of the influence of mastication on temporal aroma release of ripe and unripe bananas, using a model mouth system and gas chromatography-olfactometry. Eur Food Res Technol 217, 291–295 (2003). https://doi.org/10.1007/s00217-003-0777-1

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  • DOI: https://doi.org/10.1007/s00217-003-0777-1

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