Study on chemical compositions, sensory properties, and volatile compounds of banana wine

Banana contains abundant nutrients and has unique aroma and taste, thus, to develop banana beverages as new healthy products becomes necessary. In this work, banana juice (BJ) and wines at different fermentation stages were made and their physicochemical, flavor, and sensory properties were analyzed. The post-fermentation of banana wine (HBW) had lower pH and higher Brix degree, containing more contents of reducing sugar, total acid, and alcohol than the primary fermentation of banana wine (PBW). The HBW was superior to the PBW in appearance, aroma, taste, and typicality. The main volatile components in banana wines were esters and alcohols, while those in BJ were esters and ketones, and the HBW had higher flavor complexity than the PBW. Different banana wines could be distinguished according to their aroma substances by the electronic nose (E-nose) combined with PCA. This work would provide basis for future production of banana wine with good quality. Practical applications To meet needs of customers and markets, it is necessary to explore new healthy banana products. Thus, banana wines are a good choice. This study was done at the lab scale, but it was expected to help industrial production of banana wine with good flavor and quality.