VERIFIEDPRIMARY
Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages
Xiaoyang Zhu, Qiumian Li, Jun Li, Jun Luo, Weixin Chen & Xueping Li
DOI 10.3390/molecules23102456CLM-BANANA-001 · VERIFIED
Predominant banana volatiles during ripening
In two banana cultivars, isoamyl acetate, hexanal, trans-2-hexenal and 1-hexanol were among the predominant volatile compounds, and their levels changed as the fruit ripened.
Two cultivars; it reports abundance without olfactometry, so odour potency is not established.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 36955913407.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:predominant-banana-volatiles-during-ripening · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.