Peer-Reviewed Research Database

Banana — 1,600 papers

Papers mentioning banana or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the banana research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

Ministry of Agriculture and Rural Affairs

China Agricultural University

Harvard University

Chinese Academy of Agricultural Sciences

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2011 Physical chemistry chemical physics : PCCP other

Structure-activity relationship (SAR) for the prediction of gas-phase ozonolysis rate coefficients: an extension towards heteroatomic unsaturated species.

Heteroatomic unsaturated volatile organic compounds (HUVOCs) are common trace components of the atmosphere, yet their diverse chemical behaviour presents difficulties for predictin... Read full abstract on PubMed →

PMID: 21152651 DOI: 10.1039/c0cp01732a

2025 aeda

Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production.

Mulberries, despite its rich nutritional and health-promoting properties, are commonly associated with high post-harvest waste. Fermenting them into mulberry wine can increase thei... Read full abstract on PubMed →

PMID: 40698370 DOI: 10.1016/j.fochx.2025.102728 Full text on PMC

2025 aroma analysis

Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar.

Cereal vinegar represents a significant traditional vinegar in China. This paper conducts an in-depth exploration, drawing on literature and research, into the raw materials, brewi... Read full abstract on PubMed →

PMID: 40647016 DOI: 10.3390/foods14132263 Full text on PMC

2025 aroma analysis

2-Nonanol produced by Bacillus velezensis EM-1: a new biocontrol agent against tobacco brown spot.

Tobacco brown spot disease, caused by Alternaria alternata, poses a significant threat to crop production. Traditional control methods, particularly chemical fungicides, hav... Read full abstract on PubMed →

PMID: 40371117 DOI: 10.3389/fmicb.2025.1582372 Full text on PMC

2020 Journal of chemical ecology gc ms

Fungal Volatiles as Olfactory Cues for Female Fungus Gnat, Lycoriella ingenua in the Avoidance of Mycelia Colonized Compost.

The chemical signatures emitted by fungal substrates are key components for mycophagous insects in the search for food source or for suitable oviposition sites. These volatiles are... Read full abstract on PubMed →

PMID: 33026596 DOI: 10.1007/s10886-020-01210-5 Full text on PMC

2020 gc ms

A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium Macrococcus caseolyticus subsp. caseolyticus.

Macrococcus caseolyticus subsp. caseolyticus is a Gram-positive, commensal organism documented to be present as a component of the secondary microflora in fermented f... Read full abstract on PubMed →

PMID: 32733419 DOI: 10.3389/fmicb.2020.01533 Full text on PMC

2017 gc ms

Identification of MDMB-FUBINACA in commercially available e-liquid formulations sold for use in electronic cigarettes.

MDMB-FUBINACA (aka MDMB(N)-Bz-F), chemical name Methyl (S)-2-(1-(4-fluorobenzyl)-1H-indazole-3-carboxamido)-3,3-dimethylbutanoate, a designer drug or a new psychoactive substance (... Read full abstract on PubMed →

PMID: 28076838 DOI: 10.1016/j.forsciint.2016.12.031 Full text on PMC

2016 Food chemistry unrelated

A novel extraction method for β-carotene and other carotenoids in fruit juices using air-assisted, low-density solvent-based liquid-liquid microextraction and solidified floating organic droplets.

Green extraction using air-assisted, low-density solvent-based liquid-liquid microextraction and solidified floating organic droplets (AA-LDS-LLME-SFOD) prior to spectrophotometry... Read full abstract on PubMed →

PMID: 26948629 DOI: 10.1016/j.foodchem.2016.02.093

1996 Journal of chemical ecology aroma analysis

Quantitative comparison of volatile compounds among sevenMedicago spp. accessions.

Previous research identified the presence of unique semivolatile compounds in alfalfa weevil (Hypera postica Gyllenhal) (AW) -resistantMedicago accessions. These compounds may impa... Read full abstract on PubMed →

PMID: 24226475 DOI: 10.1007/BF02272402

2013 Journal of chromatography. A other

Nanoporous array anodic titanium-supported co-polymeric ionic liquids as high performance solid-phase microextraction sorbents for hydrogen bonding compounds.

A nanoporous array anodic titanium-supported co-polymeric ionic liquids (NAAT/PILs) solid-phase microextraction (SPME) fiber was prepared in situ on the titanium wire. NAAT was sel... Read full abstract on PubMed →

PMID: 24210297 DOI: 10.1016/j.chroma.2013.10.042

2025 Food chemistry sensory panel

Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics.

The lipid-flavor transformation mechanism during independently screened Lactiplantibacillus plantarum B22-mediated cream fermentation remains unclear. This study integrated flavoro... Read full abstract on PubMed →

PMID: 40876156 DOI: 10.1016/j.foodchem.2025.146036

2025 other

Correlation of volatile flavors with physicochemical properties and microbiota and verification of resultant flavor variation patterns in sauce-braised duck flippers during refrigeration

This research examined the volatile organic compounds (VOCs), physicochemical characteristics, and microbial communities in refrigerated sauce-braised duck flippers (SDFs). Analysi... Read full abstract on PubMed →

PMID: 41103386 DOI: 10.1016/j.fochx.2025.103101 Full text on PMC

2025 gc ms

Insight into the effect of geography and variety on the wine flavory distinctness based on the variations of indigenous microbiota in Xinjiang of China.

Wine fermentation and flavour formation are the result of complex biochemical reactions driven by the microbial activity at the influences of multiple scales, of which the regional... Read full abstract on PubMed →

PMID: 40356098 DOI: 10.1016/j.foodres.2025.116364

2024 Frontiers in microbiology gc ms

Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu.

INTRODUCTION: Fengxiangxing Huairang Daqu (FHD) is one of the major types of Daqu in China. However, the relationship between the microbial community structure at different stages,... Read full abstract on PubMed →

PMID: 39040905 DOI: 10.3389/fmicb.2024.1435765 Full text on PMC

2022 aroma analysis

Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate.

Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the... Read full abstract on PubMed →

PMID: 36429171 DOI: 10.3390/foods11223579 Full text on PMC

2019 Food science & nutrition gc ms

Investigating the flavor compounds in the cocoa powder production process.

Flavor is one of the most important quality properties of cacao beans, playing a key role in the admissibility of cocoa products, such as cocoa powder. This study examined the indu... Read full abstract on PubMed →

PMID: 31890167 DOI: 10.1002/fsn3.1244 Full text on PMC

2006 Journal of agricultural and food chemistry aeda

Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).

The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dil... Read full abstract on PubMed →

PMID: 16910727 DOI: 10.1021/jf060824l

2015 Journal of agricultural and food chemistry aroma analysis

Effect of Selected Volatiles on Two Stored Pests: The Fungus Fusarium verticillioides and the Maize Weevil Sithophilus zeamais.

New agronomic practices and technology enabled Argentina a larger production of cereal grains, reaching a harvest yield of 26.5 million metric tons of maize, of which, about 40% wa... Read full abstract on PubMed →

PMID: 26257042 DOI: 10.1021/acs.jafc.5b02315

2022 The journal of physical chemistry. A other

Gas-Phase Ozone Reaction Kinetics of C5-C8 Unsaturated Alcohols of Biogenic Interest.

Unsaturated alcohols are volatile organic compounds (VOCs) that characterize the emissions of plants. Changes in climate together with related increases of biotic and abiotic stres... Read full abstract on PubMed →

PMID: 35776765 DOI: 10.1021/acs.jpca.2c02805

2021 Food & function aeda

Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation.

Roasting, an important process to refine Wuyi Rock tea, could impart different types of aroma to the final products. This study focuses on the differences in aroma characteristics... Read full abstract on PubMed →

PMID: 33861271 DOI: 10.1039/d1fo00165e

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.