Volatile constituents of mountain papaya (Carica candamarcensis, syn. C. pubescens Lenne et Koch) fruit

Idstein, Heinz; T, Keller; Schreier, Peter

doi:10.1021/jf00064a024

Cited by 30 publications

(9 citation statements)

References 5 publications

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“…The composition and proportion of esters varies among the different species of Carica, among different varieties of C. papaya, and depending on the growing region of the fruit. Among the one hundred and three esters that compose the fruit, Idstein et al (1985) identified butyl acetate as the most abundant ester in C. pubescens, while in C. papaya (of the Solo group) from Sri Lanka, methyl butyrate is found at the highest concentration (MacLeod & Pieris, 1983). These low molecular weight esters play an important role in the composition of the aroma and flavor in papayas.…”

Section: Papaya Composition: Nutritional Characteristics Pharmacologmentioning

confidence: 98%

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Papaya: Nutritional and pharmacological characterization, and quality loss due to physiological disorders. An overview

Oliveira

Vitória

2011

Food Research International

111

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The papaya (Carica papaya L.) is a tropical fruit that is widely cultivated and consumed, both for its agreeable flavor as well as its many pharmacological properties. This review will discuss the fruit's origin and principal growing regions in the world and will briefly explore its nutritional and pharmacological attributes. In addition, we will identify and comment on some of the most common physiological disorders that occur postharvest. Such disorders compromise the quality of the fruit, bringing financial losses to the productive sector, along with serious economic and social consequences to papaya-growing countries. Among these disorders, physiological bruising, also known as "skin freckles", characterized by the appearance of blemishes on the fruit while still in its growth stage, is one of the main problems associated with the crop. Possible causes of and current information on bruising are dealt with in this article. Other physiological disorders of the papaya such as pulp flesh translucency, pulp softening, and hard lumps in papaya flesh are also discussed.

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Section: Papaya Composition: Nutritional Characteristics Pharmacologmentioning

confidence: 98%

“…Mature papaya fruit contains over a hundred detected volatile compounds, including numerous esters (Flath & Forrey, 1977;Idstein, Keller, & Schreier, 1985;Sankat & Maharaj, 1997). Most of these compounds are only present at low concentrations (Flath & Forrey, 1977).…”

Section: Papaya Composition: Nutritional Characteristics Pharmacologmentioning

confidence: 99%

Papaya: Nutritional and pharmacological characterization, and quality loss due to physiological disorders. An overview

Oliveira

Vitória

2011

Food Research International

111

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“…The sesquiterpenes valencene and a-and b-sinensal, although present in minor quantities in oranges, play an important role in the overall flavor and aroma of orange fruit (Maccarone et al, 1998;Vora et al, 1983;Weiss, 1997). Nootkatone, a putative derivative of valencene, is a small fraction of the essential oils, but has a dominant role in the flavor and aroma of grapefruit (MacLeod and Buigues, 1964;Shaw and Wilson, 1981), while the monoterpene S-linalool was found to be an important general strawberry aroma compound Larsen and Poll, 1992) and is found in many other fruits including peaches, guavas, nectarines, papayas, mangoes, passion fruits, tomatoes, litchi, oranges, prickly pears and koubos (Baldwin et al, 2000;Bernreuther and Schreier, 1991;Flath and Takahashi, 1978;Idstein et al, 1985;Ninio et al, 2003;Ong and Acree, 1998;Visai and Vanoli, 1997). The combination of the monoterpenes geraniol, citronellol and rose oxide is a key component of the characteristic aroma of aromatic muscat grapes as well as the special scent of roses (Bayrak, 1994;Dunphy and Allcock, 1972;Luan et al, 2005).…”

Section: Carbohydrate-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

968

704

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SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

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“…The carica fruit is commonly used for raw materials for making jams, sweets, cold drinks and cocktails [22,29]. From the remain of the production process it also produce another that are considered still can be utilized.…”

Section: Introductionmentioning

confidence: 99%

Study of C/N Ratio Effect on Biogas Production of Carica Solid Waste by SS-AD Method And LS-AD

et al. 2018

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Biogas is a renewable energy which can be used as an alternative source to replace fossil fuels. Recently, the use of energy has become an important issue because the oil sources and natural gas are depleting. Utilization of carica waste to produce biogas can reduce the consumption of commercial energy sources such as kerosene as well as the use of firewood. Biogas is produced by the process of organic material digestion by certain anaerobic bacterial activity in anaerobic digester. In this study we studied the influence of LS-AD and SS-AD methods, the effect of C / N ratio on biogas yield obtained and kinetics of biogas production reaction. The study was conducted by making a total solid variation of 7%, 9%, 11%, 13%, 19%, 21%, 23% and C/N ratio 25 and 30. The study started with carica waste collection process and examination of the total composition of solids and water content. Thereafter, calculation and determination of variation of C / N ratio by mixing the substrate with inoculum and urea into the reactor. Observe the volume of biogas produced every two-day intervals. The highest biogas production rate of 1.7825 ml/g TS day was obtained from carica solid waste variable by liquid state anaerobic disgestion and C/N 25.

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Volatile constituents of mountain papaya (Carica candamarcensis, syn. C. pubescens Lenne et Koch) fruit

Cited by 30 publications

References 5 publications

Papaya: Nutritional and pharmacological characterization, and quality loss due to physiological disorders. An overview

Papaya: Nutritional and pharmacological characterization, and quality loss due to physiological disorders. An overview

Biosynthesis of plant‐derived flavor compounds

Study of C/N Ratio Effect on Biogas Production of Carica Solid Waste by SS-AD Method And LS-AD

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