Chemical and sensory characterization of the apple-like aroma in ‘Fenza 1’ banana unveiled by sensory-directed analysis and molecular modeling

The unique apple-like aroma of the ‘Fenza 1’ (FZ1) banana has long been valued by consumers, yet the underlying chemical basis remains poorly understood. Therefore, this study aimed to investigate the specific compounds and mechanisms behind this distinctive aroma phenotype using a multi-faceted approach. Descriptive sensory analysis revealed that FZ1 displayed an apple-like aroma intensity intermediate between the common ‘Baxi’ (BX) banana and the ‘Ruixue’ (RX) apple. Headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) and gas chromatography-olfactometry (GC-O) analyses identified 17 aroma-active compounds contributing to the aroma variations among the three fruits. Among these, hexyl acetate (OAV = 58), trans-2-hexenal (OAV = 502), and hexanal (OAV = 1191) were identified as key contributors to the apple-like aroma. Aroma addition experiments further demonstrated that these compounds, particularly in combination, enhanced the perception of apple-like aroma within a banana matrix. Molecular docking and molecular dynamics simulations suggested stable interactions between these compounds and specific human olfactory receptors via hydrophobic interactions and hydrogen bonding. These findings clarify the chemical basis of this distinctive aroma and can guide flavor enhancement strategies for bananas.