Banana (Musa cavendishii cv. nanica) (Musaceae) was dehydrated at 50°C with forced ventilation to give banana passa. Banana passa volatiles were captured by static cryogenic headspace. The extract was investigated on a GC-O-multidimensional-MS system and application of aroma extract dilution analysis indicated 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, caramel) as the most odour-active compound, followed by ethyl cinnamate (banana passa-like). Other impact compounds identified with FD factors of 32-512 were isovaleric acid, ethyl butanoate, 2-methylpropan-1-ol, 3-methylbutan-1-ol, heptan-2-ol, (Z)-3-hexen-1-ol, 3-nonen-2-ol (tentatively identified) and eugenol.
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