SRC-BANANA-2018 · PRIMARY

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 · Molecules

Lifecycleactive

Published2018-09-25

DOI10.3390/molecules23102456

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the day. Open licence reported by the publisher: CC BY 4.0. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

bananaripeningisoamyl acetatefruit volatiles

CLAIMS USING THIS SOURCE1

CLM-BANANA-001

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.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:banana-volatiles-2018 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.