Studies on Volatiles of Banana Fruits, Esterification of Added <I>iso</I>-amyl Alcohol in Pulp Disks

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  • UEDA YOSHINORI
    Laboratory of Processing and Physiology of Horticultural Products. College of Agriculture, University of Osaka Prefecture
  • OGATA KUNIYASU
    Laboratory of Processing and Physiology of Horticultural Products. College of Agriculture, University of Osaka Prefecture
  • YASUDA ATSUSHI

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  • バナナ果実の香気成分,とくにイソアミルアルコールのエステル化について
  • バナナ カジツ ノ コウキ セイブン , トクニ イソアミルアルコール ノ エステルカ ニ ツイテ

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Mechanism of esterification of alcohol using banana pulp disks was investigated. The alcohols, mainly iso-amyl, alcohl were added to the disks in the form of solution (infiltration method) or vapor. Conversion of isoamyl alcohol to acetate was not observed with mature-green banana while it occurred sharply in the course of ripening of fruits. The conversion was supposed to be enzymatic reaction, and some inhibitors (monoiodoacetate, sodium azide), N2 atmosphere, soaking in water depressed the rate of esterification considerably. When banana pulp was homogenized, the reaction stopped and, on the contrary, iso-amyl acetate added was hydrolized rapidly. The addition of ATP and CoA did not show any effect on esterifiication, while the addition of acetic acid immediatly increased iso-amyl acetate production. Rapid esterification of added alcohol vapors (C3 iso-C4, C4, iso-C5, C5) took place on pulp disks.

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