Combined effects of tangerine oil vapour mixed with banana flavour to enhance the quality and flavour of 'Hom Thong' bananas and evaluating consumer acceptance and responses using electroencephalography (EEG)

Ravinun Saengwong-Ngam; Phanit Koomhin; Sumethee Songsamoe; Nirundorn Matan; Narumol Matan

doi:10.1007/s13197-021-05100-w

Combined effects of tangerine oil vapour mixed with banana flavour to enhance the quality and flavour of 'Hom Thong' bananas and evaluating consumer acceptance and responses using electroencephalography (EEG)

J Food Sci Technol. 2022 Mar;59(3):968-978. doi: 10.1007/s13197-021-05100-w. Epub 2021 Apr 16.

Authors

Ravinun Saengwong-Ngam^{1

2}, Phanit Koomhin^{3

2}, Sumethee Songsamoe^{1

2}, Nirundorn Matan⁴, Narumol Matan^{1

2}

Affiliations

¹ Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160 Thailand.
² Research Center of Excellence in Innovation of Essential Oil, Walailak University, Nakhon Si Thammarat, 80160 Thailand.
³ School of Medicine, Walailak University, Nakhon Si Thammarat, 80160 Thailand.
⁴ School of Engineering and Technology, Walailak University, Nakhon Si Thammarat, 80160 Thailand.

Abstract

The objectives of this study were to investigate the effect of tangerine oil (TO) at 25, 50 and 75 µL mixed with banana flavour (BF) at 25, 50 and 75 µL to protect the quality and enhance the flavour of bananas. Then, 25 µL TO + BF 50 µL were selected for studying the quality of bananas stored at 13 °C ± 2 °C for 7 days, and was used to test consumer brain responses using an electroencephalography (EEG). Results showed that mould grew and decomposition occurred in 10 and 50% of the 25 µL TO + 50 µL BF mixture and control, respectively, after 7 days. Furthermore, this ratio increased ripening by having higher L*, b*, firmness and total soluble solid than the control (p < 0.05), whereas titratable acidity and pH were maintained (p > 0.05). The EEG demonstrated that consumption of TO-treated banana could increase brain alertness using stimulating the beta wave activity on banana stimulations for human brain. Limonene, one of the main components of TO, was found in the flesh of treated banana after storage for 4 weeks and possibly interacted with other components to improve antifungal activity and brain response.

Keywords: Banana flavour; Electroencephalography (EEG); Human brain; Tangerine oil; ‘Hom Thong’ banana.