Which compound is linked to the banana and pear smell?

Which compound is linked to the banana and pear smell?

• A. Ethyl acetate
• B. Acetaldehyde
• C. Isoamyl acetate
• D. Octanal

Answer: (C)

Esters are the main contributors to fruity aromas in foods. Isoamyl acetate is the classic compound linked to banana aroma and can also give pear-like notes in some flavor contexts. It’s formed from isoamyl alcohol and acetic acid, and its scent is bright, sweet, and unmistakably banana-like. In flavor and aroma work, this ester is the signature feature of banana flavor and often features in pear-flavored profiles too. Other compounds may have fruity notes, but they don’t evoke the banana-pear combination as strongly—for example, acetaldehyde has a sharp, greenish smell, ethyl acetate tends toward a general fruity/solvent character, and octanal is more citrusy. So isoamyl acetate best explains the banana and pear smell.

Esters are the main contributors to fruity aromas in foods. Isoamyl acetate is the classic compound linked to banana aroma and can also give pear-like notes in some flavor contexts. It’s formed from isoamyl alcohol and acetic acid, and its scent is bright, sweet, and unmistakably banana-like. In flavor and aroma work, this ester is the signature feature of banana flavor and often features in pear-flavored profiles too. Other compounds may have fruity notes, but they don’t evoke the banana-pear combination as strongly—for example, acetaldehyde has a sharp, greenish smell, ethyl acetate tends toward a general fruity/solvent character, and octanal is more citrusy. So isoamyl acetate best explains the banana and pear smell.