Identification of discriminating chemical compounds in banana species and their odor characterization using GC-MS, statistical, and clustering analysis.

The study aims identification of discriminating chemical constituents in the banana odor grown in Philippines and Ecuador using GC-MS characterization. Ester is recognized as a major chemical class in selected banana odor. Odors discriminating compounds like, 2-hexenal, ethyl acetate, and hexanoic acid, ethyl ester, etc. have been identified. Besides, other odors generating chemical compounds (alcohols, esters, aldehydes, and ketones) have been recognized. Furthermore, principal component analysis (PCA) and hierarchical cluster analysis were implemented to differentiate banana odors. PCA achieved 100% discrimination of selected bananas odors using the peak area information about recognizing chemical compounds. Odor identity and discrimination of selected bananas have been achieved successfully. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05298-9. © Association of Food Scientists & Technologists (India) 2021.