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Aromatic Profile Of Juice And Wine Prepared From Cavendish Banana (Musa Sp, Group AAA ) Cv. Robusta.

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Title Aromatic Profile Of Juice And Wine Prepared From Cavendish Banana (Musa Sp, Group AAA ) Cv. Robusta.
Not Available
 
Creator Ranjitha, K., C.K.Narayana and T.K.Roy
 
Subject Banana wine, head-space volatiles, esters, fermentation-derived aroma, SPME method
 
Description Not Available
A comparative study of the aroma profile of an alcoholic beverage (wine) and natural juice from banana cv. Robusta was performed. The study showed disappearance and synthesis of many aroma compounds during the fermentation process. Relative abundance of carbonyl compounds was high in the juice, and carboxylic acid content was higher in the wine. Aroma signature compounds of banana juice, isoamyl acetate, butyl isovalerate, isopentyl isovalerate, trans-2- hexenal and butanoates were present only in a low proportion in the wine, while decanoic, dodecanoic and hexadecanoic acids (as well as their esters) were abundant in the banana wine. Synthesis compounds like methyl nonylketone, isoeuginol and 2-methoxy 4-vinyl phenol was greater during fermentation. Elemicin was present in high quantity in both the juice and the wine.
ICAR-IIHR
 
Date 2019-04-04T08:33:30Z
2019-04-04T08:33:30Z
2013-01-01
 
Type Research Paper
 
Identifier Ranjitha K, Narayana CK and Roy TK (2013) Aromatic Profile Of Juice And Wine Prepared From Cavendish Banana (Musa Sp, Group AAA ) Cv. Robusta. J Hort Sci., 8:217-223.
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http://krishi.icar.gov.in/jspui/handle/123456789/17955
 
Language English
 
Relation Not Available;
 
Publisher Society for Promotion of Horticulture