Over ripe banana give up Aronia due to

Solution (By Examveda Team)

Overripe bananas emit a compound called isopentanol, also known as isoamyl alcohol, which contributes to their characteristic strong and sometimes unpleasant odor when they become very ripe.

Isopentanol is a volatile organic compound that is released due to the breakdown of amino acids and fermentation processes occurring in the fruit as it overripens. This compound is also found in small quantities in alcoholic beverages and is associated with a fruity, pungent smell.

Option A: Allyl dipropyl This is incorrect. Allyl dipropyl disulfide is associated with the smell of garlic, not bananas.

Option B: Sugar This is incorrect. Although sugars increase as bananas ripen, they are not responsible for the aronia (odor) released during overripening.

Option D: Acid This is incorrect. While acids are involved in fruit metabolism, they do not produce the characteristic aronia smell of overripe bananas.

Therefore, the correct answer is Option C: Isopentanol, as it is the primary compound responsible for the strong smell associated with overripe bananas.