## 2 Results
### Volatile Compounds of Banana Fruit (Musa ABB Group, Fenjiao) at Different Stages of Ripening
\begin{table}
\begin{tabular}{l l l l l} \hline \hline  & \multicolumn{4}{c}{**Relative Content (\%) 1**} \\ \hline
**Categories** & **Compounds** & **Green** & **Turning** & **Full-Ripening** \\ \hline Esters & & & & \\ \hline
1 & Ethyl acetate & – & 0.29 b  & 2.78 a  \\
2 & 1-Butanol, 3-methyl-, acetate & – & – & 21.29 a  \\
3 & Hexanoic acid, ethyl ester & – & 0.18 b  & 1.52 a  \\
4 & 4-Hexen-1-ol, acetate, (\(Z\)) & – & – & 0.84 a  \\
5 & 1-methyl hexyl acetate & – & – & 0.41 a  \\
6 & Butanoic acid, 3-methyl-, butyl ester & – & – & 0.30 a  \\
7 & Isoamyl-2-methyl butyrate & – & – & 1.88 a  \\
8 & Ethyl-3-hydroxy hexanoate & – & – & 0.40 a  \\
9 & 3-Methylbutyl decanoate & – & – & 0.77 a  \\
10 & _Trans_-2-nonenoate & 0.18 a  & 0.04 a  & – \\
11 & Hexyl hexanoate & 0.15 b  & 1.52 a  & – \\
12 & Hexanoic acid, 3-hexenyl ester, (\(Z\)) & 0.15 a  & 0.09 a  & – \\
13 & Pentanoic acid, pentyl ester & – & – & 1.04 a  \\
14 & Diisobutyl phthalate & – & 0.08 a  & – \\
15 & Butanoic acid, 3-methyl-, 2-methyl propyl ester & – & – & 0.38 a  \\  
cetic acid, hexyl ester & 0.20 a  & 1.30 a  & 6.11 a  \\
33 & (\(Z\))-3-Hexen-1-ol acetate & – & 0.18 a  & – \\
34 & Butanoic acid, 1-methyl, hexyl ester & – & – & 21.79 a  \\ Total & & 0.68 c  & 5.56 b  & 90.01 a  \\ \hline \hline \multicolumn{2}{l}{Alcohols} & & & & \\ \hline
35 & Menthol & – & 0.02 a  & – \\
36 & 1-Butanol, 3-methyl & – & 0.60 b  & 1.45 a  \\
37 & 1-Hexanol & & 21.12 a  & 12.33 b  & – \\
38 & 1-Nonanol & – & 14.65 a  & – \\
39 & 3-Pentanol, 2,4-dimethyl & – & – & 1.00 a  \\
40 & 1-Hexanol, 5-methyl & – & 12.35 a  & – \\ Total & & 21.12 b  & 39.95 a  & 2.45 c  \\ \hline \hline \multicolumn{2}{l}{Aldehydes} & & & & & \\ \hline
41 & Nonanal & – & 0.15 a  & – \\
42 & Dodecanal & 0.06 a  & 0.02 a  & – \\
43 & Hexanal & 22.5 a  & 17.25 a  & – \\
44 & 2-Hexenal & 11.16 a  & 10.5 a  & – \\
45 & _Trans_-2-hexenal & 25.08 a  & 23.13 a  & 4.44 b  \\
46 & Decanal & – & 0.07 a  & – \\ Total & & 58.8 a  & 51.12 a  & 4.44 b  \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Changes in volatiles compounds content in Fenjiao banana fruit at various stages of ripening. Comparison of the Main Volatile Compounds between Brazilian and Fenjiao Banana Fruits at Different Stages  
The major volatile components of Brazilian and Fenjiao fruits were identified and compared at three different ripening stages (Table 4). At the mature-green stage, about 70% of the total volatiles consisted of C\({}_{6}\)-aldehydes and C\({}_{6}\)-alcohols. The unsaturated aldehydes represented the typical aroma of mature-green banana fruit, and this result is in agreement with a study by [PERSON] et al. (2013). Esters are the main aromatic compounds during the yellowing of banana fruit. As the fruit ripened, the ester compounds in Fenjiao fruit increased slow firstly and then increased rapidly. While in banana cultivar Brazilian, the ester contents increased rapidly at first and then increased slowly. However, in general, the relative concentrations of ester compounds increased consistently as the fruit ripened. There were no significant differences in the content of esters between ripened fruits (90.01% and 73.43%, respectively). There were high concentrations of acetate, butyrate, methyl butyrate and other methyl acetates in Brazilian cultivar, which accounted for the most abundant aromatic compounds. Nevertheless, the Fenjiao is rich in acetate, butyrate and contained small amounts of methyl-(acetate, propionate) butyrate. Some other esters, such as octaate and decanoate, were detected in Fenjiao cultivar but were not found in the Brazilian banana fruit. The main alcohol substance in Brazilian banana was 1-hexanol, and its relative content was reduced gradually during fruit ripening. In addition to 1-hexanol, other alcohols were also present in Fenjiao banana.