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carica_papaya_l [2018/07/10 11:14]
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carica_papaya_l [2018/07/16 10:03]
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 [Volatile components of papaya (Carica papaya L., Maradol variety) fruit. Pino, J. A., Almora, K., Marbot, R., Flavour and fragrance journal, Vol.18(6), 2003, 492-496] [Volatile components of papaya (Carica papaya L., Maradol variety) fruit. Pino, J. A., Almora, K., Marbot, R., Flavour and fragrance journal, Vol.18(6), 2003, 492-496]
  
-Aroma extract dilution analysis (AEDA) and odour activity value (OAV) determination were applied to estimate the most odour-active volatile compounds from papaya fruit cv. Red Maradol. Overall, esters were the dominant class of constituents. 3-Methylbutanal (0.4mg/kg), methyl butanoate (2.3mg/kg), 3-methylbutan-1-ol (0.8mg/kg), ethyl butanoate (0.8mg/kg), methyl hexanoate (0.3mg/kg), limonene (0.3mg/kg), benzyl isothiocyanate (0.2mg/kg) and some fatty acids and their correspondend esters like dodecanoic acid, tetradecanoic acid, ethyl tetradecanoate, pentadecanoic acid, and hexadecanoic acid were the most abundant volatiles present. Of the 26 compounds with FD >=32, the highest FD (512 and 1024) showed 1-hexen-3-one, ethyl butanoate, methyl benzoate, benzyl isothiocyanate, and (E)-β-ionone. These compound had also the highest OAV (>100). \\+The volatiles of different cultivars of Carica papaya fruits were extracted using liquid-liquid-extraction and stirbar-sorptive extraction (SBSE). Character impact compounds which contribute to the aroma impression were characterized by GC-O, identification and semi-quantification were accomplished with GC-MS. The aroma patterns differ significantly between the genotypes resulting in very different sensory qualities. Especially the existence and content of terpenes show a high variability. A huge number of compounds 
 +contributed to papaya fruit aroma, but hexanal, (Z)-2-pentenol, nonanal, (Z)-linalool oxide, linalool, DMSO, butanoic acid, verbenone, phenyl methyl butanoate, delta-octalactone and benzyl isothiocyanate were named as character impact odorants. \\ 
 +[Ulrich, Detlef, and C. H. Wijaya. "Volatile patterns of different papaya (Carica papaya L.) varieties." Journal of Applied Botany and Food Quality 83.2 (2010): 128-132] 
 + 
 +Aroma extract dilution analysis (AEDA) and odour activity value (OAV) determination were applied to estimate the most odour-active volatile compounds from papaya fruit cv. Red Maradol. Overall, esters were the dominant class of constituents. 3-Methylbutanal (0.4mg/kg), methyl butanoate (2.3mg/kg), 3-methylbutan-1-ol (0.8mg/kg), ethyl butanoate (0.8mg/kg), methyl hexanoate (0.3mg/kg), limonene (0.3mg/kg), benzyl isothiocyanate (0.2mg/kg) and some fatty acids and their correspondend esters like dodecanoic acid, tetradecanoic acid, ethyl tetradecanoate, pentadecanoic acid, and hexadecanoic acid were the most abundant volatiles present. Of the 26 compounds with FD >=32, the highest FD (512 and 1024) showed 1-hexen-3-one, ethyl butanoate, methyl benzoate, benzyl isothiocyanate, and (E)-β-ionone. These compounds had also the highest OAV (>100). Components with FD=256 were methyl butanoate (OAV 44), hexanal (OAV 4), (E)-hex-3-en-1-ol (OAV 11), linalool (OAV 13). Components with FD=64 were 1-penten-3-one (OAV 10), methyl hexanoate (OAV 9), ethyl hexanoate (OAV 10), limonene (OAV 37), and ethyl benzoate (OAV 4). \\
 [Odour-active compounds in papaya fruit cv. Red Maradol., Pino, J.A., Food chemistry, Vol.146, 2014, 120-126] [Odour-active compounds in papaya fruit cv. Red Maradol., Pino, J.A., Food chemistry, Vol.146, 2014, 120-126]
  
carica_papaya_l.txt · Zuletzt geändert: 2023/12/15 12:11 von andreas