ree and glycoconjugated volatile composition of three bananas from cultivars of Musa sp. grown in theFrench West Indies (FWI): Cavendish, Frayssinette and Plantain were investigated. They were extractedfrom the pulp of bananas thanks to an accelerated solvent extraction method for the free volatile com-pounds. Glycosides were isolated from aqueous extracts then aglycons were obtained after enzymatichydrolysis of glycosidic extracts. Free volatile compounds and aglycons were analysed by GC–MS. Themain volatile compounds found in Cavendish banana were (E)-2-hexenal and acetoin, in Plantain:(E)-2-hexenal and hexanal, and in Frayssinette: 2,3-butanediol and two diastereomer solerols. The mostabundant of aglycons were 3-methyl-butanol, 3-methyl-butanoic acid, solerol (two disatereoisomers)and acetovanillone. This compound, rarely identified in fruits, is detected for the first time in glycocon-jugated volatile compounds of fruits. The abundance of these two isomers in the extracts of Frayssinetteseemed to be characteristic of this variety of banana.