Effect of Calcium Carbide and Ethephon on Flavor Profile of ‘Kluai Hom Thong’

• Isoamyl acetate was the most abundant volatile compound in banana samples ( Musa AAA ) • Treatment with CaC 2 and ethephon reduced isoamyl acetate content in bananas • Ripening stages affected the volatile compound composition and abundance • Ester compounds reduced at the overripe stage but alcohol content increased Banana is a nutritious dessert with its rising demand resulting in the use of ripening agents to increase the ripening rate of bananas. There is, however, limited information on the effect these ripening agents may have on banana quality, including the flavor of bananas. This study determined the effect of CaC 2 and ethephon on the flavor profile of ‘Kluai Hom Thong’ ( Musa AAA ) banana at the ripe and overripe stages of ripening. Bananas were harvested at the green matured stage and treated with 1000 ppm ethephon and 3.07g/kg CaC 2 . Samples were taken at the fully ripe and overripe stages and analyzed using GC-MS. The Relative Odor Activity Value (ROAV) was also calculated. Esters were the most dominant volatile compounds in both the ripe and overripe stages. Ethephon and CaC 2 reduced the amount of esters in the bananas. Detection and relative content of alcohol and aldehyde volatile compounds varied among treatments. Isoamyl acetate (1-Butanol, 3-methyl-, acetate), an ester, was dominant in both stages of ripening with the control sample having a significantly higher amount among samples. Isoamyl acetate was established as the key volatile compound contributing to the overall aroma and flavor of Musa AAA . Ripening stage and treatments were observed to affect this key volatile compound and could contribute to significant changes in the perception of untreated and treated bananas. Therefore, care has to be taken when using ripening agents as they may affect the flavor of bananas. CaC 2 , however, may contain toxic chemicals; therefore, should be used with caution.