BioTechnology: An Indian JournalISSN (PRINT): 0974-7435

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Abstract

Evolution of Volatile Compounds Generated During One-Stage and Two-Stage Fermentation and Aging Processes of Banana Vinegars Using HS-SPME-GC-MS

Volatile compounds generated during one-stage and two-stage fermentation and aging processes of banana vinegars were determined using headspace/gas chromatography-mass spectrometry analysis. A total of 35 volatile compounds were detected in the one-stage fermented banana vinegars with acetic acid and 1-butanol (2, 2 dimethyl) produced at high levels, while a two-stage fermentation process yielded a total of 48 volatile compounds with acetic acid and benzeneethanol detected abundantly. During a 100-days aging process, acetic acid and butanoic acid (3-methyl) were detected at high levels in the one-stage fermented vinegars while the two-stage fermented vinegars contained abundant amounts of acetic acid, benzeneethanol and acetoin.