Development of off-odors and off-flavors in papaya puree

Chan, Harvey T.; Flath, Robert A.; Forrey, R. R.; Cavaletto, Catherine G.; Nakayama, Tatsuo; Brekke, John E.

doi:10.1021/jf60188a018

Cited by 31 publications

(16 citation statements)

References 2 publications

(2 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Very little free linalool or isothiocyanate were present in intact tissue, but were produced following injury (Heidlas et al, 1984;Schreier et al, 1985). The acid and methyl esters of butyric, hexanoic and octanoic acid were also produced following maceration due to enzymatic activity (Chan et al, 1973b). The formation of the free acid is probably the major cause of the off-odour and off-flavour in puree.…”

Section: Flavourmentioning

confidence: 99%

Pineapple and papaya

Paull¹

1993

Biochemistry of Fruit Ripening

View full text Add to dashboard Cite

Section: Flavourmentioning

confidence: 99%

Pineapple and papaya

Paull¹

1993

Biochemistry of Fruit Ripening

View full text Add to dashboard Cite

“…Earlier workers (Seagrave-Smith andSherman, 1954, Garces, 1963;Aung and Ross, 1965;Stafj'ord et al, 1966;Chan et al, 1972;Brekke et al, 1973) devc:loped a thermal process for papaya puree based on the in~tivation of PE. In the material used in the present stud!., peroxidase was not found and hence PE was used as the tl:st enzyme.…”

Section: I:esults and Discussionmentioning

confidence: 99%

“…Whether this time is the actual or the uncorrected F value, or the time required under pasteurization conditions, is not clear. Brekke et al (1973) have reported the pasteurization requirement as 2 min at 205'F between pH 3.3 and 3.5. The TIT value of F224': = 1.04 for PE in papaya pulp at pH 4.0 found in the present study (Table 2) was higher than the value of F$, = 1.0 at pH 4.2 found by Aung and Ross (1965).…”

Section: Examination Of Canrled Product During Storagementioning

confidence: 99%

Determination of Thermal Process Schedule for Acidified Papaya

Nath¹,

Ranganna²

1981

Journal of Food Science

View full text Add to dashboard Cite

The pH of papaya varies from 4.2-5.65 and is required to be lowered to enable processing at atmospheric pressure. A thermal process has been evolved on the basis of inactivation of pectinesterase (PE), the heat resistant enzyme naturally present. The values for thermal inactivation of PE in pulp were Fip$ = 1.04 and D2:7 = 0.39 at pH 4.0. In the syrup homogenate of 20% TSS, the values were -0.53 at pH 3.8, and F$:t = 1.23 %&!& lf0 and hY7.3 --0.8 at pH. 4.0. These F values in syrup homogenate were equivalent to 1.88D at pH 3.8 and 1.53D at pH 4.0. In commercial canning, a 2.5D process at pH 3.8 and 2.OD process at pH 4.0 which are equivalent to the F values of 1.33 and 1.31, respectively, are recomended. Using these F values, process times for different processing conditions were calculated by graphical method and compared with values found by three different procedures of the formula method. The thermal process, thus evolved on the basis of enzyme inactivation, resulted in a safe and acceptable product.

show abstract

“…Papaya is a native fruit from America and is widely planted throughout the tropics [41], and is a crop of economic importance to tropical countries [11]. It has become a commercially important fresh fruit crop, particularly in the USA and Europe [51].…”

Section: Papaya (Carica Papaya)mentioning

confidence: 99%

“…It has become a commercially important fresh fruit crop, particularly in the USA and Europe [51]. Papaya possesses a characteristic aroma, which is due to several volatile components, such as alcohols, esters, aldehydes, and sulfur compounds [11].…”

Section: Papaya (Carica Papaya)mentioning

confidence: 99%

Tropical Fruit Flavour

Maróstica

Pastore

2007

Flavours and Fragrances

View full text Add to dashboard Cite

Guava is native to Central America. It was distributed into other parts of tropical and subtropical areas such as Asia, South Africa, Egypt, and Brazil by the early seventeenth century [49]. Some examples of impact-flavour compounds have already been identified in guava: β-ionone [58], terpene hydrocarbons [63], and esters [43] could be mentioned.Essences of pink and white fresh guava obtained by direct extraction of flesh juices with dichloromethane revealed that the total amount of C6 aldehydes, alcohols, and acids comprised 20 and 44% of the essence of fresh white and pink guavas, respectively [49]. The flavour of the Costa Rican guava has been described as sweet with strong fruity, woody-spicy, and floral notes [53]. One hundred and seventy-three volatile compounds were isolated by simultaneous steam distillation-solvent extraction. The terpenes and terpenic derivatives were found in this fruit in major concentrations and were strong contributors to tropical fruit notes (Fig. 8.1). The aliphatic esters contributed much to its typical flavour.Characterisation of the aromatic profile in commercial guava essence and fresh fruit puree extracted with solvent yielded a total of 51 components [29]. Commercial essence was shown to be rich in components with low molecular weight, especially alcohols, esters, and aldehydes, whereas in the fresh fruit puree terpenic hydrocarbons and 3-hydroxy-2-butanone were the most abundant components.

show abstract

Development of off-odors and off-flavors in papaya puree

Cited by 31 publications

References 2 publications

Pineapple and papaya

Pineapple and papaya

Determination of Thermal Process Schedule for Acidified Papaya

Tropical Fruit Flavour

Contact Info

Product

Resources

About