Original Article
Wilawan Boonsupa, Sumonwan Chu
Abstract
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.