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carica_papaya_l [2018/07/16 10:03]
andreas
carica_papaya_l [2018/07/16 10:16]
andreas
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 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 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. \\+contributed to papaya fruit aroma, but hexanal, (Z)-2-pentenol, nonanal, (Z)-linalool oxide, linalool, DMSO, butanoic acid, verbenone, benzyl 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] [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]
  
carica_papaya_l.txt · Zuletzt geändert: 2023/12/15 12:11 von andreas