Table 3.
Flavor components in green banana peel (GBPW), pulp (GBMW), and whole fruit wine (GBW) samples.
| No | Compounds | Relative Content (%) | Threshold (mg/L) | Characteristic | ||
|---|---|---|---|---|---|---|
| GBPW | GBMW | GBW | ||||
| Fatty Acid Esters | ||||||
| 1 | Ethyl palmitate | 1.40 | 3.57 | 2.03 | 2.26 | Weak, waxy, and creamy aromas |
| 2 | Ethyl octanoate | - | 0.66 | - | 0.17 | Brandy aroma |
| 3 | Ethyl pelargonate | - | 0.63 | - | 0.85 × 10 −3 | Cantaloupe flavor |
| 4 | Ethyl caprate | - | 0.25 | - | 0.2 | Coconut flavor |
| 5 | 2,6-Diethylphenyl isocyanate | - | 1.88 | - | - | - |
| 6 | Ethyl laurate | - | 1.72 | 1.61 | 1.5 | Floral and fruity aromas |
| 7 | Ethyl tridecanoate | - | 0.18 | - | - | - |
| 8 | Ethyl undecanoate | - | 0.84 | - | 1 | - |
| 9 | Ethyl myristate | - | 2.85 | 2.31 | 4 | Iris aroma |
| 10 | 13-Methyl-tetradecanoic acid ethyl ester | - | 0.10 | - | - | - |
| 11 | Ethyl pentadecanoate | - | 0.67 | - | - | - |
| 12 | Methyl palmitate | - | 0.28 | - | 4 | - |
| 13 | Ethyl stearate | - | 0.16 | - | - | Faint waxy scent |
| Acids | ||||||
| 14 | Acetic acid | - | 0.98 | - | - | Pungent smell |
| Alcohols | ||||||
| 15 | 3-Methyl-1-butanol | 72.02 | 54.04 | 76.49 | 0.3 | Fruity and mellow flavors |
| 16 | 2,3-Butanediol | 4.52 | 0.70 | - | - | - |
| 17 | (2R,3R)-(-)-2,3-Butanediol | - | 4.79 | - | - | - |
| 18 | 4-Carvomenthenol | - | 0.13 | - | - | - |
| Alkenes | ||||||
| 19 | (+)-α-Longipinene | - | 0.20 | - | - | - |
| 20 | Longifolene | - | 4.26 | 2.11 | - | - |
| 21 | Bicyclo[7.2.0]undec-4-ene,4,11,11-trimethyl-8-methylene-,(1R,4Z,9S)- | - | 0.58 | - | - | - |
| Phenol | ||||||
| 22 | 2,4-di-tert-butylphenol | 19.06 | 9.16 | 11.53 | - | Phenol odor |
| Total Content | 97.00 | 88.63 | 96.08 | |||
“-” indicates that the compound was not detected.