Headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf Kalapua)

• Published in: Food science & technology 2012-05, Vol.46 (2), p.536-541
• Main Author: Lasekan, Ola
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Principal component analysis (PCA); Ripening stages; Roasted plantains (French sombre), AAB and Dwarf Kalapua, ABB; Volatile components
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2011.11.012

Volatile compounds from roasted plantains (French sombre, AAB) and (Dwarf Kalapua, ABB) at different stages of ripening were evaluated by a gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME). A total of 42 volatile compounds were identified in the roasted plantain cultivars. Some of the volatile compounds with high concentration were 2,3-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, (E)-2-hexenal, 2,5-dimethylpyrazine and 2,3-dihydro-5-hydroxyl-6-methyl-(4H)-pyran-4-on respectively. Principal component analysis (PCA) based on the relationships between ripening/quality of volatiles showed that 2-methyl propanol, furfural, 2,5-dimethyl pyrazine, 2,3-butanedione, guaiacol, 2-ethyl-3-methyl pyrazine, 5-, ethyl acetate, 2-pentanol, 3-isobutyl-2-methoxy pyrazine and 7,8-dihydro-β-ionol were considered to contribute significantly to the overall aroma quality of fairly riped (stages 4 & 5) and roasted plantains. ► HS-SPME/GC–MS were used to evaluate volatiles from roasted plantains. ► The plantain cultivars were French sombre and Dwarf Kalapua. ► Effect of ripening stages on volatiles generated during ripening were studied. ► A total of 42 volatile compounds were identified. ► PCA revealed that 11 compounds were most significant.