Assessment of volatile organic compounds from banana <i>Terra</i> subjected to different alcoholic fermentation processes

CAPOBIANGO, Michely; DINIZ, Isabela Maia; ANDRE, Leiliane Coelho; OLIVEIRA, Evelyn de Souza; CARDEAL, Zenilda de Lourdes

doi:10.1590/1678-457X.02915

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Research Paper • Food Sci. Technol (Campinas) 36 (3) • Jul-Sep 2016 • https://doi.org/10.1590/1678-457X.02915 copy

Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VOCs) were determined by solid phase microextraction using gas chromatography mass spectrometry. The results showed that the condition employing enzymatic treatment, centrifugation and wet commercial yeast provided maximum ethanol yield (86%) and effiency (98%). Twenty-two compounds of distinct chemical classes were analysed including alcohols, esters, acids and aldehydes. The concentrations of the VOCs differed depending on the fermentation condition and were more influenced by using different yeasts. The limits of detection and quantification ranged from 0.056 to 2.694 mg L^–1 and 0.057 to 2.904 mg L^–1 respectively. Among the most prevalent VOCs the higher alcohols ranged from 353 to 1017 mg per 100 mL of anhydrous alcohol. The fermented banana studied showed a composition similar to other fermented fruit pulps.

Keywords:
fermented banana; volatile composition; GC/MS; SPME

Experiments^a a HCD – Hydrolyzed, centrifuged and dry yeast; NHCD – Non-hydrolyzed, centrifuged, and dry yeast; HNCD – Hydrolyzed, non-centrifuged and dry yeast; NHNCD – Non-hydrolyzed, non-centrifuged and dry yeast; HCW – Hydrolyzed, centrifuged and wet yeast; NHCW – Non-hydrolyzed, centrifuged and wet yeast; HNCW – Hydrolyzed, non-centrifuged and wet yeast; NHNCW – Non-hydrolyzed, non-centrifuged and wet yeast.		Ethanol (g 100 m L–1)	Ethanol Yield (%)^# # Different letters in same column indicate significant differences (p=5.1–24, p=1.1–12, p=2.1–23, respectively).	Efficiency (%)^# # Different letters in same column indicate significant differences (p=5.1–24, p=1.1–12, p=2.1–23, respectively).	Productivity (g L–1 h–1)^# # Different letters in same column indicate significant differences (p=5.1–24, p=1.1–12, p=2.1–23, respectively).
1	HCD	2.4 ± 0.1	33.0 ± 0.2^e	94 ± 2^bc	1.00 ± 0.01^e
2	NHCD	1.9 ± 0.1	25.0 ± 0.1^f	96 ± 1^ab	0.80 ± 0.01^f
3	HNCD	2.7 ± 0.1	36.0 ±0.1^d	89 ± 1^d	1.20 ± 0.02^d
4	NHNCD	1.9 ± 0.1	23.0 ± 0.1^f	74 ± 1^g	0.80 ± 0.01^f
5	HCW	6.2 ± 0.2	86.0 ± 0.1^a	98 ± 1^a	2.20 ± 0.03^c
6	NHCW	6.2 ± 0.3	83.0 ± 0.4^b	89 ± 1^d	2.30 ± 0.01^c
7	HNCW	6.4 ± 0.2	86 ± 2^a	92 ± 3^cb	2.70 ± 0.07^a
8	NHNCW	6.2 ± 0.1	78.0 ± 0.4^c	81 ± 1^f	2.40 ± 0.01^b

Experiments		Ethanol (g 100 mL–1)	Ethanol Yield (%)^# # Different letters in same column indicate significant differences (p=5.1–13, p=9.9–3, p=5.2–13, respectively).	Efficiency (%)^# # Different letters in same column indicate significant differences (p=5.1–13, p=9.9–3, p=5.2–13, respectively).	Productivity (g L–1 h–1)^# # Different letters in same column indicate significant differences (p=5.1–13, p=9.9–3, p=5.2–13, respectively).
5	HCW	6.2 ± 0.2	86 ± 1^a	98 ± 1^a	2.20 ± 0. 03^c
9	UFMGA-1007	2.9 ± 0.3	40 ± 1^c	94 ± 2^c	1.00 ± 0.01^c
10	UFMGA-1031	3.1 ± 0.4	42 ± 1^b	95 ± 1^b	1.10 ± 0.79^b

Compounds	ILiterature^a a Database Acree & Arn (2014), El-Sayed (2012), National Institute of Standards and Technology (2009).	ICalculated^b b Retention index calculated using authentic standard of alkane series.	HCD	NHCD	NHCD	NHNCD	HCW	NHCW	HNCW	NHNCW	UFMGA-1007	UFMGA-1031
1-Propanol^b	627	604	x	x	x	x	x	x	x	x	x	x
Acetic Acid^b	576	542	x	x	x	x	x	x	x	x	x	x
Acetaldehyde Hydroxyl	706	659	x		x		x				x	x
Ethyl Acetate^b	628	672	x	x	x		x	x	x	x	x	x
2-Methyl-1-Propanol^b	660	682	x	x	x	x	x	x	x	x	x	x
Propanoic acid, 2-Methyl	793	821	x	x	x	x	x	x	x	x
3-Methyl-1-Butanol^b	844	828	x	x	x	x	x	x	x	x	x	x
2-Methyl-1-Butanol	852	834	x	x	x	x	x	x	x	x	x	x
2,3-Butanediol	897	924	x	x	x	x	x	x	x	x	x	x
3-Methylbutanoic Acid	971	953	x	x	x	x	x	x	x	x	x	x
Ethyl (S)-2-Hydroxypropanoate^b	993	970	x	x	x	x	x	x	x	x		x
1-Hexanol	990	1044	x	x	x	x	x	x	x	x	x	x
2-Hydroxypropanoic Acid	1058	1035	x	x	x	x				x	x	x
3-Methylbut-1-yl Ethanoate	1117	1054					x	x	x	x	x	x
2,3-Dihydroxypropanal	913	1062	x		x	x	x				x	x
Hexanoic Acid^b	1186	1194	x	x	x	x	x	x	x	x	x	x
Ethyl Hexanoate	1229	1233	x	x	x	x	x	x	x	x	x	x
Propane-1,2,3-triol	1196	1257	x	x	x	x	x	x	x	x	x	x
Octanoic Acid	1370	1379	x	x	x	x	x	x	x	x	x	x
Phenylethyl Alcohol	1272	1459	x	x	x	x	x	x	x	x	x	x
Ethyl Octanoate	1436	1415	x	x	x	x	x	x	x	x	x	x
D-Glucose	1698	1695	x	x	x	x	x	x	x	x	x	x

Compounds^a a Concentration of second and fifth point of calibration curve.	Quantitation ions	Linearity (R²)	LOD (mg L^–1)	LOQ (mg L^–1)	Coefficients of Variation^a a Concentration of second and fifth point of calibration curve.
					intra-assay		inter-assay
					X2	X5	X2	X5
1-propanol	31	0.97216	2.694	2.721	16.28	12.11	18.13	11.55
2-methyl-1-propanol	43	0.99759	0.475	0.511	18.79	8.30	16.10	17.78
3-methyl-1-butanol	55	0.99131	2.688	2.904	17.76	6.96	19.11	14.31
1-hexanol	56	0.99719	0.056	0.057	19.94	5.47	18.51	7.05
ethyl acetate	43	0.98094	0.435	0.452	18.70	7.62	10.34	14.36
ethyl lactate	45	0.98222	1.224	1.228	18.87	19.21	19.64	14.93
hexanoic acid	60	0.98644	0.372	0.373	19.86	10.73	19.69	15.13

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[1] *Corresponding author: zenilda@ufmg.br