Analysis of aroma characteristics and differences among three disease-resistant banana varieties based on electronic nose and HS-SPME-GC–MS

Volatile components are important indicators for banana flavor evaluation. In this study, the aroma composition characteristics of three disease-resistant banana varieties (Nantianhuang, Guijiao No. 2 and Zhongjiao No. 8) were investigated using SuperNose electronic nose combined with headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). The relative odor activity value (ROAV) analysis revealed that isoamyl butyrate and isoamyl acetate were the key aroma components contributing to the overall flavor composition of the three banana varieties. Hexyl acetate and isopentyl isopentanoate were identified as important aroma components for the overall banana flavor composition. Through the analysis of the radar chart of aroma types, it was found that the aroma types of the three varieties were mainly fruity and green, and covered 11, 10 and 13 different aroma types in NTH, GJ2 and ZJ8, respectively, which constituted the unique composite flavors of the different varieties. The electronic nose analysis revealed that GJ2 and ZJ8 had a high similarity, but both were easily distinguishable from NTH. Sensors S1, S6, and S9 showed a strong correlation with differential aroma components among the varieties. This study highlights the variations in aroma components and characteristics of disease-resistant banana varieties, and provides new approaches and fundamental data for selecting varieties and evaluating their quality.