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Keywords:

  • Aroma extract dilution analysis;
  • GC–MS;
  • Gas chromatography–olfactometry;
  • key odorant;
  • odour activity value;
  • papaya wine

Summary

The volatile compounds of papaya wine were isolated by continuous solvent extraction and analysed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. A total of 118 volatile constituents were detected, and ninety-seven were positively identified. The composition of papaya wine included fifty-three esters, twenty-two alcohols, nine acids, seven phenols and derivatives, seven sulphur compounds, five lactones, five terpenes, three ketones, two aldehydes and five miscellaneous compounds. The aroma-active areas in the gas chromatogram were screened by application of the aroma extract dilution analysis and by odour activity values. Six odorants were considered as odour-active volatiles: ethyl octanoate, (E)-β-damascenone, 3-methylbutyl acetate, benzyl isohtiocyanate; ethyl hexanoate and ethyl butanoate.