Optimization of drying and extraction techniques for volatile compounds in banana pseudostem

Abstract

This study explores the volatile organic compounds (VOCs) in the pseudostems of Musa acuminata and Musa balbisiana to assess their potential for industrial applications. Using headspace solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS), 62 VOCs were identified in Musa acuminata and 51 in Musa balbisiana, including alcohols, esters, ketones, aldehydes, and benzenes, many of which are also found in banana fruit and citrus species. The efficiency of freeze drying (FD) and heat pump drying (HPD) was compared, with FD retaining 20% more volatiles. Principal component analysis (PCA) showed distinct separations between species and drying methods, with Musa acuminata exhibiting a richer aroma profile. Key compounds such as 3-methylbenzaldehyde, menthone, and indole were prominent in both species. These findings suggest that banana pseudostems could serve as a valuable source of natural flavor compounds, offering a sustainable alternative for the food and beverage industry.