| Title: | Papaya (Carica papaya L.) Flavour Profiling |
| Author(s): | Zhou Z; Ford R; Bar I; Kanchana-Udomkan C; |
| Address: | "Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD 4111, Australia" |
| ISSN/ISBN: | 2073-4425 (Electronic) 2073-4425 (Linking) |
| Abstract: | "A major challenge to the papaya industry is inconsistency in fruit quality and, in particular, flavour, which is a complex trait that comprises taste perception in the mouth (sweetness, acidity, or bitterness) and aroma produced by several volatile compounds. Current commercial varieties vary greatly in their taste, likely due to historical prioritised selection for fruit appearance as well as large environmental effects. Therefore, it is important to better understand the genetic and biochemical mechanisms and biosynthesis pathways underpinning preferable flavour in order to select and breed for better tasting new commercial papaya varieties. As an initial step, objectively measurable standards of the compound profiles that provide papaya's taste and aroma, together with 'mouth feel', are required. This review presents an overview of the approaches to characterise the flavour profiles of papaya through sugar component determination, volatile compound detection, sensory panel testing, as well as genomics-based studies to identify the papaya flavour" |
| Keywords: | Biosynthetic Pathways Carbohydrate Metabolism/genetics *Carica/genetics/metabolism/physiology Fruit/genetics/metabolism/*physiology Genomics/methods Humans *Odorants Sugars/metabolism Taste/genetics/*physiology Volatile Organic Compounds/analysis/metaboli; |
| Notes: | "MedlineZhou, Ziwei Ford, Rebecca Bar, Ido Kanchana-Udomkan, Chutchamas eng Research Support, Non-U.S. Gov't Review Switzerland 2021/09/29 Genes (Basel). 2021 Sep 15; 12(9):1416. doi: 10.3390/genes12091416" |
