Connor Johnson, a researcher from the University of Alberta, discusses his award-winning honours project analyzing the volatile organic compounds (VOCs) in two banana species using headspace gas chromatography-mass spectrometry (HS-GC-MS). He completed this specific project as an undergraduate at Thompson Rivers University (TRU).For over 60 years, commercial banana flavoring has remained unchanged—even though the fruit it's supposed to mimic changed in the 1950s. Connor's research reveals why fake banana tastes fake: the commercial banana extract contains only 3 compounds compared to 18+ in real bananas, missing critical compounds that create authentic banana flavor.This episode covers:- The history of banana flavoring and the myth of the Gros Michel banana- What Connor discovered when comparing Cavendish vs. Gros Michel bananas- The real compounds behind authentic banana flavor (hint: it's not just isoamyl acetate)- Why headspace GC is ideal for volatile organic compound analysis- Challenges with sample prep and instrument troubleshooting in research- How this research could revolutionize flavor chemistry in the food industry- The broader applications of comparing artificial flavorings to real fruitsConnor won two national conference awards for this work and shares insights into the analytical challenges of flavor chemistry, including instrument downtime, sample matrix effects, and why creating authentic synthetic flavoring is harder than it seems.Perfect for chemistry students, flavor scientists, and anyone curious about why banana candy tastes nothing like real bananas.