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.