| Title: | "GC-MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya (Carica papaya L.) fruit purees" |
| Author(s): | Lieb VM; Esquivel P; Cubero Castillo E; Carle R; Steingass CB; |
| Address: | "Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany. Electronic address: veronika.lieb@uni-hohenheim.de. School of Food Technology, University of Costa Rica, 2060 San Pedro, Costa Rica. Electronic address: patricia.esquivel@ucr.ac.cr. School of Food Technology, University of Costa Rica, 2060 San Pedro, Costa Rica. Electronic address: elba.cubero@ucr.ac.cr. Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; Biological Science Department, King Abdulaziz University, P. O. Box 80257, Jeddah 21589, Saudi Arabia. Electronic address: reinhold.carle@uni-hohenheim.de. Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany. Electronic address: christof.steingass@uni-hohenheim.de" |
| DOI: | 10.1016/j.foodchem.2017.12.027 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Volatiles of papaya purees from four Costa Rican cultivars were analysed by solid-phase microextraction and gas chromatography-mass spectrometry. A total of 83 volatiles was assigned in the purees, of which 19 were detected for the first time as papaya constituents. As revealed by multivariate statistics, i.e., principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), the purees may be allocated to terpene- and lactone-rich ('SH-5'), ester-containing ('Criolla'), and intermediate chemotypes ('Pococi' and 'Silvestre'). Descriptive sensory analysis and a consumer acceptance test were additionally performed. Floral, fruity, and honey-like notes were perceived at significantly higher intensities in 'SH-5' puree. The latter descriptors strongly correlated with volatiles discriminating 'SH-5' in the PCA and PLS-DA, respectively. Consumer acceptance of the papaya purees differed significantly. 'Pococi' and 'SH-5' purees appear to be suitable for improving the nutritional value of blended fruit juices without impairing their sensory quality" |
| Keywords: | Adult Carica/*chemistry Consumer Behavior Costa Rica Discriminant Analysis Female Food Analysis/methods Food Handling Fruit/chemistry Gas Chromatography-Mass Spectrometry/*methods Humans Lactones/analysis Least-Squares Analysis Male Middle Aged Principal; |
| Notes: | "MedlineLieb, Veronika M Esquivel, Patricia Cubero Castillo, Elba Carle, Reinhold Steingass, Christof B eng England 2018/01/14 Food Chem. 2018 May 15; 248:238-246. doi: 10.1016/j.foodchem.2017.12.027. Epub 2017 Dec 13" |
