Influence of cultivar, growth altitude and maturity stage on banana volatile compound composition

Issue		Fruits Volume 59, Number 2, March-April 2004


Page(s)		75 - 82
DOI		10.1051/fruits:2004007

Fruits 59 (2004) 75-82
DOI: 10.1051/fruits:2004007

Influence of cultivar, growth altitude and maturity stage on banana volatile compound composition

Pierre Brat^a, Ahmed Yahia^a, Marc Chillet^b, Christophe Bugaud^c, Frederic Bakry^a, Max Reynes^a and Jean-Marc Brillouet^a

^a Centre de coopération internationale en recherche agronomique pour le développement (Cirad), Département Flhor, TA 50 / PS4, Bld. De la Lironde, 34398 Montpellier Cedex 5, France
^b Cirad-Flhor, Station de Neufchâteau, 97130 Capesterre-Belle-Eau, Guadeloupe, France
^c Cirad-Flhor, BP 153, 97202 Fort-de-France, Martinique, France

(Received 25 September 2003 Accepted 3 March 2004)

Abstract - Introduction. The quantitative volatile compound composition of bananas (Musa acuminata, AAA group, Cavendish subgroup) was investigated in two different cultivars (Robusta and Grande Naine) grown at two different altitudes [(90 and 500) m], and ripened at two different maturity stages (color grades 5 and 7). Materials and methods. Volatile compounds were separated and identified by coupled capillary gas liquid chromatography / mass spectrometry. After evaluating changes in volatile composition during ripening, the effect of both growth altitude and cultivar was examined. Results and discussion. For a partially mature fruit, the growth altitude showed different effects on the two cultivars. The Robusta cv. exhibited a higher aroma volatile compound concentration at high altitude, while that of the Grande Naine cv. was higher at low altitude. At the fully mature stage, this difference still existed but was not so distinct. Conclusion. Whatever the ripening stage, Robusta cv. exhibited the highest aroma volatile compound concentration. Discriminate sensory analysis closely related to differences in the volatile composition of samples.

Résumé - Introduction. La composition quantitative en composés volatils de bananes (Musa acuminata, groupe AAA, sous-groupe Cavendish) a été étudiée pour deux cultivars différents (Robusta et Grande Naine) développés à deux altitudes différentes [(90 et 500) m] et à deux stades de maturité différents (notation 5 et 7 dans l'échelle de coloration). Matériel et méthodes. Des composés volatils ont été séparés et conjointement identifiés par chromatographie capillaire en gaz liquide et spectrométrie de masse. Après évaluation des changements en composés volatils intervenus pendant la maturation, les effets de l'altitude des plantations et du cultivar utilisé ont été examinés. Résultats et discussion. Pour un fruit partiellement mûr, l'altitude a eu différents effets sur les deux cultivars. La concentration en composés aromatiques volatils du cultivar Robusta a été la plus élevée en haute altitude, alors que celle de Grande Naine l'a été à basse altitude. Au stade de pleine maturité, cette différence était encore décelable, sans être aussi distincte. Conclusion. Quel que soit le stade de maturation, le cultivar Robusta a montré la concentration en composés aromatiques volatils la plus élevée. L'analyse sensorielle discriminante a été étroitement liée aux différences de composition en composés volatils des échantillons.

Key words: France / Guadeloupe / Musa (bananas) / aromatic compounds / altitude / maturity

Mots clés : France / Guadeloupe / Musa (bananes) / composé aromatique / altitude / maturité

Correspondence and reprints: Pierre Brat brat@cirad.fr

© CIRAD, EDP Sciences 2004

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