Volatile components of papaya (<i>Carica papaya</i> L., Maradol variety) fruit

Pino, Jorge A.; Almora, Karina; Marbot, Rolando

doi:10.1002/ffj.1248

Cited by 71 publications

(38 citation statements)

References 11 publications

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“…Compared with other tropical fruits, this is a low level, e.g. 12.8 μg/kg in papaya, [6] 240-332 mg/kg in bullock's heart, [7] 18-123 mg/kg in mango, [8] 6.5 mg/kg in sapote, [2] and 18.8 mg/kg in yellow sapote, [9] but higher than 1.5 mg/kg in star apple, [10] determined with the same isolation technique. The composition of the fruit included 12 ketones (27.5% of the total volatile composition), seven terpenes (64.8%), four esters (4.1%), four alcohols (2.1%), two aldehydes (1.1%), and a sulfur compound (0.4%), all of them Compound definitely identified (comparison of LRI and mass spectra with reference compound) b By mass spectra data and retention index data from the literature.…”

Section: Resultsmentioning

confidence: 99%

Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

Pino

Moo-Huchin

Sosa-Moguel

et al. 2017

International Journal of Food Properties

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Lucuma hypoglauca Standley, locally named choch, is apparently native from Southern Mexico, but is also cultivated in Central and South America. The fruit is consumed fresh and it is widely accepted in diverse regional markets. Owing to the great potential of commercialization as an exotic fruit, it is important to analyze the aroma of this fruit. The objective of this present study was to analyze the volatile compounds causing the aroma of choch fruit. The volatile compounds of choch fruit were isolated by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. A total of 30 volatile constituents were detected, which represented 2.31 mg kg −1 of the fruit. The composition of the volatile constituents of the fruit included 12 ketones (27.5% of the total volatile composition), seven terpenes (64.8%), four esters (4.1%), four alcohols (2.2%), two aldehydes (1.1%), and a sulfur compound (0.4%). The major compounds were (E)-β-caryophyllene (56.3% of the total volatile composition), with lesser amounts of 3-hydroxy-2-butanone (6.1%), 2-pentanone (5.6%), and (E)-3-penten-2-one (5.6%). By application of odor activity values (OAVs), six constituents were considered as aroma-active volatiles, of which the most important were (E)-3-penten-2-one, (E)-β-caryophyllene, methional, 3-methylbutanal, 3-heptanone, butanal, and 3-hexanone.ARTICLE HISTORY

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Section: Resultsmentioning

confidence: 99%

Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

Pino

Moo-Huchin

Sosa-Moguel

et al. 2017

International Journal of Food Properties

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“…Another investigation reported the esters as the predominant volatile components of the Maradol variety (about 41% w/w of the total volatiles) [51]. The major representative compounds in the simultaneous steam distillation-solvent extraction were methyl butanoate and ethyl butanoate.…”

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

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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.

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“…Volatile compounds detected in the headspace of cherry liqueur samples were investigated using their Kovats retention indices and standard substances. Table 1 Pino et al 2005;Pino et al 2003). It depends on the amount of this compound in food product.…”

Section: Chromatography Analysismentioning

confidence: 99%

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

et al. 2016

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The possibility of application of electronic nose based on fast GC for differentiation of three types of cherry liqueurs, namely Polish homemade liqueurs called nalewka, commercially available liqueurs labeled as nalewka, and commercial liqueurs, was investigated. This device was equipped with two parallel connected columns with different stationary phases coupled to two ultrasensitive flame ionization detectors (μ-FIDs). Four data analysis methods were used, namely principal component analysis (PCA), discriminant function analysis (DFA), soft independent modeling of class analogies (SIMCA), and statistical quality control (SQC). Application of electronic nose based on fast GC system allows identification of volatile organic compounds and compare aroma profiles of all three types of cherry liqueurs. Only DFA allows for full discrimination of all groups of samples. Application of PCA, SIMCA, and SQC analysis allows only for the differentiation of homemade and commercial liqueurs, but not for separation between two groups of commercial liqueurs. The electronic nose based on fast GC provides a possibility of effective and rapid aroma profile comparison (the total time of analysis is 93 s) of selected alcohols. In addition, the identification and tentative semiqualitative comparison of the amount of selected compounds of the volatile fraction of these beverages using the HS-SPME/GC×GC-TOFMS technique were done. This work presents the proposal of protection of this traditional product through elaborated methodology and rapid authentication assessment of Polish nalewka made from cherries.

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Volatile components of papaya (Carica papaya L., Maradol variety) fruit

Cited by 71 publications

References 11 publications

Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

Tropical Fruit Flavour

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

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