| Title: | Odour-active compounds in papaya fruit cv. Red Maradol |
| Address: | "Food Industry Research Institute, Carretera al Guatao km 3(1/2), La Habana C.P. 19200, Cuba. Electronic address: jpino@iiia.edu.cu" |
| DOI: | 10.1016/j.foodchem.2013.09.031 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Application of solid-phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from papaya fruit cv. Red Maradol and to estimate the most odour-active compounds. The analyses led to the identification of 137 compounds; 118 of them were positively identified. Twenty-five odorants were considered as odour-active compounds and contribute to the typical papaya aroma, from which ethyl butanoate, benzyl isothiocyanate, 1-hexen-3-one, (E)-beta-ionone, and methyl benzoate were the most odour-active compounds" |
| Keywords: | Carica/*chemistry Fruit/*chemistry Gas Chromatography-Mass Spectrometry Odorants/*analysis Solid Phase Microextraction Volatile Organic Compounds/*chemistry/isolation & purification Aroma extract dilution analysis Carica papaya Gas chromatography-olfactom; |
| Notes: | "MedlinePino, Jorge A eng England 2013/11/02 Food Chem. 2014 Mar 1; 146:120-6. doi: 10.1016/j.foodchem.2013.09.031. Epub 2013 Sep 13" |
