Abstract: The quality and volatile components of three kinds of samples, which were fresh bananas, vacuum freeze-dried 24 h and 33 h banana powder, were studied. The water content, total phenols and antioxidant capacity of DPPH were analyzed. The volatile components were determined by HS-SPME-GC-MS and identified. Moreover, orthogonal partial least squares discriminant analysis, volcano plots and Venn diagram were used to analyze the volatile components. Results showed that the water content of three kinds of banana samples was 80.32%, 4.15% and 2.67% respectively. The total phenolic content of banana powder at 24 h and 33 h after vacuum freeze-drying accounted for 75.07% and 12.04% of fresh bananas. The DPPH radical scavenging rate was 61.78% and 6.65% for fresh bananas. Furthermore, a total of 64 volatile components were identified in the three kinds of samples. The total volatile components of banana powder after vacuum freeze-drying for 24 h and 33 h accounted for 88.53% and 80.97% of fresh bananas. The aroma components of fresh bananas were mainly esters, aldehydes and ketones, while those of banana powder after freeze-drying were mainly esters and ketones, and the proportion of aldehydes was very low. The volatile components between a fresh banana and the two vacuum freeze-dried banana powder were larger, and the difference between the two vacuum freeze-dried banana powder was smaller. The vacuum freeze-drying time had a great influence on the quality and volatile components of banana powder, which affected the aroma components of banana powder. Considering the storage resistance, quality and aroma of banana powder, 24 h treatment was the best for the vacuum freeze-drying of 0.5 cm banana slices. This study provided a reference for the development of banana powder meal replacement food.
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