2.4. Volatile analysis
The volatile fraction of banana was isolated by headspace solid
phase micro-extraction (HS-SPME). The fiber used in this study was
50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/
PDMS) obtained from Supelco (Sigma-Aldrich, Bellefonte, PA, USA).
The fiber was preconditioned at 250 °C for 30 min. The SPME fiber
was manually inserted into the headspace of the sample recipient. The
volatiles from whole fruit and banana pulp were extracted under the
following optimized conditions.
2.4.1. Volatiles from whole fruit
Whole bananas (1 kg) were enclosed in 3 L jars (approximately
five fingers per jar). The equilibrium and extraction (fiber exposure)
times were 140 and 120 min, respectively. The analyses were carried
out at room temperature (~25 °C) in duplicate.
2.4.2. Volatiles from banana pulp
Fresh banana sliceswere homogenized (Turrax) with distilledwater
to make banana juice at 33.3% (w/w) and sodium chloride (Merck)
(20% w/w) (Liu & Yang, 2002 with modifications). An aliquot of 16 g
juice was transferred into a 30 mL vial sealed with a Teflon septum
and a plastic cap. The equilibrium and extraction times were 15 and
60 min, respectively, under agitationwith a magnetic stir bar. The analyses
were carried out at room temperature (~25 °C) in duplicate.
2.4. Volatile analysis
The volatile fraction of banana was isolated by headspace solid
phase micro-extraction (HS-SPME). The fiber used in this study was
50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/
PDMS) obtained from Supelco (Sigma-Aldrich, Bellefonte, PA, USA).
The fiber was preconditioned at 250 °C for 30 min. The SPME fiber
was manually inserted into the headspace of the sample recipient. The
volatiles from whole fruit and banana pulp were extracted under the
following optimized conditions.
2.4.1. Volatiles from whole fruit
Whole bananas (1 kg) were enclosed in 3 L jars (approximately
five fingers per jar). The equilibrium and extraction (fiber exposure)
times were 140 and 120 min, respectively. The analyses were carried
out at room temperature (~25 °C) in duplicate.
2.4.2. Volatiles from banana pulp
Fresh banana sliceswere homogenized (Turrax) with distilledwater
to make banana juice at 33.3% (w/w) and sodium chloride (Merck)
(20% w/w) (Liu & Yang, 2002 with modifications). An aliquot of 16 g
juice was transferred into a 30 mL vial sealed with a Teflon septum
and a plastic cap. The equilibrium and extraction times were 15 and
60 min, respectively, under agitationwith a magnetic stir bar. The analyses
were carried out at room temperature (~25 °C) in duplicate.
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