Volatile components of papaya (Carica papaya L., Maradol variety) fruit
Article first published online: 24 OCT 2003
Copyright © 2003 John Wiley & Sons, Ltd.
Flavour and Fragrance Journal
Volume 18, Issue 6, pages 492–496, November 2003
How to Cite
Pino, J. A., Almora, K. and Marbot, R. (2003), Volatile components of papaya (Carica papaya L., Maradol variety) fruit. Flavour Fragr. J., 18: 492–496. doi: 10.1002/ffj.1248
- Issue published online: 13 NOV 2003
- Article first published online: 24 OCT 2003
- Manuscript Revised: 7 NOV 2002
- Manuscript Accepted: 7 NOV 2002
- Manuscript Received: 16 APR 2002
- methyl butanoate;
- ethyl butanoate;
Volatile compounds were isolated from fresh papaya fruit by simultaneous steam distillation-solvent extraction according to Likens–Nickerson. Compounds were identiﬁed by capillary GC–MS and sensorially characterized by snifﬁng GC. One hundred and sixty-six compounds were identiﬁed in the aroma concentrate, of which 77 were identiﬁed for the ﬁrst time as papaya volatiles. Among the identiﬁed compounds, methyl butanoate, ethyl butanoate, 3-methyl-1-butanol and 1-butanol were found to be the major components. The esters of lower fatty acids were considered to contribute much to the typical papaya ﬂavour. Copyright © 2003 John Wiley & Sons, Ltd.