| Title: | "Biochemical, Sensory, and Molecular Evaluation of Flavour and Consumer Acceptability in Australian Papaya (Carica papaya L.) Varieties" |
| Author(s): | Zhou Z; Bar I; Ford R; Smyth H; Kanchana-Udomkan C; |
| Address: | "Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD 4111, Australia. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Australia" |
| ISSN/ISBN: | 1422-0067 (Electronic) 1422-0067 (Linking) |
| Abstract: | "Inconsistency in flavour is one of the major challenges to the Australian papaya industry. However, objectively measurable standards of the compound profiles that provide preferable taste and aroma, together with consumer acceptability, have not been set. In this study, three red-flesh papayas (i.e., 'RB1', 'RB4', and 'Skybury') and two yellow-flesh papayas (i.e., '1B' and 'H13') were presented to a trained sensory panel and a consumer panel to assess sensory profiles and liking. The papaya samples were also examined for sugar components, total soluble solids, and 14 selected volatile compounds. Additionally, the expression patterns of 10 genes related to sweetness and volatile metabolism were assessed. In general, red papaya varieties had higher sugar content and tasted sweeter than yellow varieties, while yellow varieties had higher concentrations of citrus floral aroma volatiles and higher aroma intensity. Higher concentrations of glucose, linalool oxide, and terpinolene were significantly associated with decreased consumer liking. Significant differences were observed in the expression profiles of all the genes assessed among the selected papaya varieties. Of these, cpGPT2 and cpBGLU31 were positively correlated to glucose production and were expressed significantly higher in '1B' than in 'RB1' or 'Skybury'. These findings will assist in the strategic selective breeding for papaya to better match consumer and, hence, market demand" |
| Keywords: | Australia Carbohydrates/analysis *Carica/chemistry/genetics Flavoring Agents/metabolism Fruit/metabolism Glucose/metabolism Sugars/metabolism Taste Vegetables consumer acceptability gene expression papaya flavour sensory descriptive analysis sweetness vol; |
| Notes: | "MedlineZhou, Ziwei Bar, Ido Ford, Rebecca Smyth, Heather Kanchana-Udomkan, Chutchamas eng This project has been funded by Hort Innovation, using the Hort Innovation papaya research and development levy, co-investment from Griffith University and contributions from the Australian Government./Horticulture Innovation Australia/ Switzerland 2022/06/11 Int J Mol Sci. 2022 Jun 5; 23(11):6313. doi: 10.3390/ijms23116313" |
