Banana
Fruit & berry· tropical fruit
What it is
Banana is the elongated fruit of cultivated Musa species, grown across the tropics.
What it tastes like
On the nose: pear, fatty. Among its measured molecules: isoamyl isovalerate, isoamyl butyrate, isoamyl acetate, 2-Hexenal, 1-hexanol.
What goes with it
- Mangoboth carry 1-hexanol, fatty fruitycite
- Oliveboth carry isoamyl acetate, pearcite
- Sour cherryboth carry isoamyl acetate, pearcite
Salt and acid
Salt
Sodium 1 mg per 100 g — USDA FoodData Central 173944.
Acid
Acid 0.71 % (g/100 g) — USDA FoodData Central 173944.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Banana + Cacao
both carry isoamyl acetate, pear (32 of 338 carry it)
- Banana + Aged rum
both carry isoamyl acetate, pear (32 of 338 carry it)
- Banana + Cherry
both carry hexanal (116 of 338 carry it)
6 of 9 compounds on file carry a paper the library can cite.
hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
35.92% of total volatile content in one cultivar and 22.5% in the other at mature-green; named a C6-aldehyde giving 'grass typical flavor' — Zhu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Results, volatile composition at the mature-green stage)isoamyl butyratearomaesterMeasured in 4 of 338 ingredients.cite
named a principal contributor to the volatiles at the fruit-turning and full-ripening stage — Zhu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Results, PCA of volatiles at the ripening stage (compound E26))1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite
the main alcohol of Brazilian banana; its relative content falls through ripening — Zhu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Results, alcohols in Brazilian banana)isoamyl isovaleratearomaesterMeasured in 3 of 338 ingredients.cite
named a principal contributor to the volatiles at the fruit-turning and full-ripening stage — Zhu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Results, PCA of volatiles at the ripening stage (compound E17))isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite
named a principal contributor to the volatiles at the fruit-turning and full-ripening stage — Zhu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Results, PCA of volatiles at the ripening stage (compound E34))2-HexenalaromaaldehydeMeasured in 31 of 338 ingredients.cite
11.16% of total volatile content — Zhu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Results, C6-aldehydes at the mature-green stage)
On file, no cited source yet ✳
These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.
- 1H-Phenalen-1-one, 2-methoxy-9-phenyl-hydrocarbon
- 2-hydroxy-4-phenylphenalen-1-one
- 2-hydroxy-9-phenylphenalen-1-onehydrocarbon
Sources
- Zhu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry