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--- carica_papaya_l [2018/07/10 11:14]
andreas
+++ carica_papaya_l [2023/12/15 12:11] (aktuell)
andreas
@@ Zeile 4: / Zeile 4: @@
 There are male, female, and hermaphrodite papaya plants. These forms are expressed in the plant’s flower. \\
 [[http://www.ctahr.hawaii.edu/oc/freepubs/pdf/F_N-5.pdf]]
+Linalool was found in all headspace samples of C.papaya fruits, but showed a pronounced increase in the transition from one-fourth ripe to fully ripe fruit. The trapped samples also contained aldehydes like hexanal, octanal, nonanal, decanal, and benzaldehyde; esters like ethyl acetate and methyl salicylate; and Nitrogen compounds like methyl thiocyanate, phenylacetonitrile and benzyl isothiocyanate. \\
+[Flath, Robert A., et al. "Headspace examination of volatile emissions from ripening papaya (Carica papaya L., Solo variety)." Journal of Agricultural and Food Chemistry 38.4 (1990): 1060-1063]
 Esters were the most abundant compounds of the aroma volatiles from fresh papaya fruit, with methyl butanoate (48%) as major constituent. Products of  benzyl glucosinolate degradation were identified, but no benzyl isothiocyanate was found.\\
 [Volatile components of papaya (Carica papaya L.) with particular reference to glucosinolate products., MacLeod, A.J., Pieris, N.M., Journal of Agricultural and Food Chemistry, Vol.31(5), 1983, 1005-1008]
-"Benzyl isothiocyanate is the major if not sole bioactive principle in papaya seeds that is effective against nematodes. Benzyl thiocyanate, benzyl cyanide, and benzonitrile were not detected in papaya seed preparations and glucogenic cyanides did not account for the anthelmintic activity detected." \\
-[Benzyl isothiocyanate is the chief or sole anthelmintic in papaya seed extracts., Kermanshai, R., McCarry, B.E., Rosenfeld, J., Summers, P.S., Weretilnyk, E.A., Sorger, G.J., Phytochemistry, 57(3), 2001, 427-435]
 Methyl butanoate, ethyl butanoate, 3-methyl-1-butanol and 1-butanol were found to be the major volatile components of fresh papaya fruit. The esters of lower fatty acids were considered to contribute much to the typical papaya ﬂavour. \\
 [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, 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]
+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]
@@ Zeile 20: / Zeile 24: @@
 Raw papain (Papainum crudum) is the dried and cleansed latex of C.papaya. The enzyme mixture produced from raw papain is also called papain and contains [[http://en.wikipedia.org/wiki/Papain|papaya proteinase I]] (papain), [[http://en.wikipedia.org/wiki/Chymopapain|chymopapain (A,B)]], and  [[http://en.wikipedia.org/wiki/Caricain|papaya peptidase A]] (caricain).
+"Benzyl isothiocyanate is the major if not sole bioactive principle in papaya seeds that is effective against nematodes. Benzyl thiocyanate, benzyl cyanide, and benzonitrile were not detected in papaya seed preparations and glucogenic cyanides did not account for the anthelmintic activity detected." \\
+[Benzyl isothiocyanate is the chief or sole anthelmintic in papaya seed extracts., Kermanshai, R., McCarry, B.E., Rosenfeld, J., Summers, P.S., Weretilnyk, E.A., Sorger, G.J., Phytochemistry, 57(3), 2001, 427-435]
 The mustard oil liberated enzymatically on maceration of the fruit seeds in water or an organic solvent, is benzyl isothiocyanate (0.2-0.5%). Benzyl thiourea was found only in traces (0.03%) or is formed from benzyl isothiocyanate when ammonia is present during extraction. \\

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