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Abstract-The best conditions for the isolation of banana volatiles by headspace solid phase microextraction (HS-SPME) were determined for the intact whole fruit (with peel) and for the pulp only. Optimization of isolation conditions was carried out using a Central Composite Rotational Design based on Response Surface Methodology with two factors: time needed to reach equilibrium in the headspace and the fiber exposure time. Samples were analyzed by GC-MS. The criteria were higher number of peaks and greater total area of the chromatogram. The best conditions for isolating volatiles from the headspace of whole fruits were 140 min headspace equilibrium and 120 min fiber exposure, while for the banana pulp the best conditions were 15 and 60 min for equilibrium and exposure times, respectively. The results suggest that the whole fruit and pulp have very similar qualitative volatile profile in ripe banana.Index Terms-Central composite rotational design, musa acuminata L., response surface methodology.

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The objective of the present work was to evaluate the changes in flavor attributes of pineapple juice as related to its industrial processing. Two batches of pineapple juice were collected at different processing steps: raw material, extraction, finishing, centrifugation and concentration. The samples were analyzed by qualitative descriptive analysis. Samples collected at the extraction, finishing and centrifugation steps presented similar flavor profiles among them, which indicated that there were no major changes in the juice quality during these operations. The concentrated juice was distinguished from the other samples for presenting cooked fruit aroma and flavor and a more intense artificial aroma. PRACTICAL APPLICATIONS Pineapple is a very popular fruit and is consumed in many countries, mainly in juice form. The exotic flavor and aroma of this product are great attractive attributes of quality, and maintaining these characteristics as close as possible to the natural is a challenge to fruit juice industries. The knowledge of the effect of each pineapple juice processing step on the sensory‐perceived quality of the product is an important tool for the optimization and improvement of juice processing and also for the attainment of a better quality juice.