There’s a myth that one variety of banana tastes a lot like artificial banana flavoring. We tracked it down to investigate if it’s as “banana-y” as the myth claims.
#banana #grosmichel #cavendish #isoamylacetate #artificialflavor

You can check out Dr. Curtis Pulliam’s preliminary banana data here: http://bit.ly/3rfhgSL

While we ate some Laffy Taffys in the making of this video, we have no connection with the Laffy Taffy company.

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Credits:
Executive Producers:
George Zaidan
Hilary Hudson

Producers:
Andrew Sobey
Elaine Seward

Writer/Host:
Samantha Jones, PhD

Scientific consultants:
Nadia Berenstein, PhD
Pamela Dalton, PhD
Lelia Duman, PhD
Michelle Boucher, PhD


Sources:
A History of Flavoring Food With Beaver Butt Juice
https://www.vice.com/en/article/a3m88...

Making isoamyl acetate in a chemistry lab
https://www.chemistryworld.com/podcas...

Influence of different banana cultivars on volatile compounds during ripening in cold storage
https://www.sciencedirect.com/science...

Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS
https://www.sciencedirect.com/science...

Banana flavor: Insights into isoamyl acetate production
https://www.researchgate.net/publicat...

Aromatic Profile of Aqueous Banana Essence and Banana Fruit by Gas Chromatography−Mass Spectrometry (GC-MS) and Gas Chromatography−Olfactometry (GC-O)
https://pubs.acs.org/doi/abs/10.1021/...

A Perspective on Chemosensory Quality Coding
https://www.sciencedirect.com/science...


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