Odour‐active compounds of banana passa identified by aroma extract dilution analysis

Banana (Musa cavendishii cv. nanica) (Musaceae) was dehydrated at 50 °C with forced ventilation to give banana passa. Banana passa volatiles were captured by static cryogenic headspace. The extract was investigated on a GC‐O‐multidimensional–MS system and application of aroma extract dilution analysis indicated 4‐hydroxy‐2,5‐dimethyl‐3(2H)‐furanone (sweet, caramel) as the most odour‐active compound, followed by ethyl cinnamate (banana passa‐like). Other impact compounds identified with FD factors of 32–512 were isovaleric acid, ethyl butanoate, 2‐methylpropan‐1‐ol, 3‐methylbutan‐1‐ol, heptan‐2‐ol, (Z)‐3‐hexen‐1‐ol, 3‐nonen‐2‐ol (tentatively identified) and eugenol.