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Keywords:

  • volatiles;
  • papaya;
  • methyl butanoate;
  • ethyl butanoate;
  • 3-methyl-1-butanol;
  • 1-butanol

Abstract

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.