In ripened banana the aroma is due to presence of:

Isopentanol
Eugenol
Ethyl
Valencene
Isopentanol  In ripened banana, the aroma is due to the presence of Isopentanol (also known as isoamyl alcohol) and its ester isoamyl acetate, which gives the characteristic fruity banana smell.

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2 responses to “In ripened banana the aroma is due to presence of:”

  1. Fazeela Avatar
    Fazeela

    Isoamyl alcohol is used as a solvent for the preparation of synthetic fruit flavours, such as apricot, banana, cheery, greengage, malt, orange, plum and whiskey flavours, and is a raw material in the production of synthetic banana oil. It is one of the components of the aroma of the black truffle.

    1. rikazzz Avatar

      corrected. Thank you.