Biogenesis of Banana Volatiles

Abstract

Over 150 volatile compounds have been identified in bananas by various investigators. Most of the components are aliphatic esters, alcohols, and carbonyls. The flavor compounds are produced in the postclimacteric ripening phase in a cyclic manner. Biogenetic pathways for the development of banana volatiles have been established in a series of radiolabeling experiments. [14C]Leu-cine and [14C]valine W6r6 convertBQ into tn6 corresponding methyl-branched esters, alcohols, and acids. Some related phenolic ethers, such as eugenol, eugenol methyl ether, and elimicin were formed by the conversion of [14C]phenylalanine. Radiolabeled fatty acids (C2-C10) weee converted into the corresponding alcohols, esters, and ketones. The experiments were performed with postclimacteric banana tissue slices. The distribution of radiolabeling in the volatile compounds was determined by radio gas chromatography. [14C]Linoleic acid and [14C]linolenic acid were converted to hexanal, trans-2-hexenal, and 12-oxododecenoic acid by ripening bananas. Unripe bananas formed 2-nonenal, 2,6-nonadienal, and 9-oxononanoic acid from the same fatty acids. Possible biogenetic pathways are discussed. © 1973, American Chemical Society. All rights reserved.