title: Odour-active compounds in papaya fruit cv. Red Maradol.
abstract: Application of solid-phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from papaya fruit cv. Red Maradol and to estimate the most odour-active compounds. The analyses led to the identification of 137 compounds; 118 of them were positively identified. Twenty-five odorants were considered as odour-active compounds and contribute to the typical papaya aroma, from which ethyl butanoate, benzyl isothiocyanate, 1-hexen-3-one, (E)-β-ionone, and methyl benzoate were the most odour-active compounds.
authors.affiliation: Food Industry Research Institute, Carretera al Guatao km 3½, La Habana C.P. 19200, Cuba. Electronic address: jpino@iiia.edu.cu.
authors.forename: Jorge A
authors.initials: JA
authors.lastname: Pino
mesh_terms: D029441:Carica / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D052617:Solid Phase Microextraction; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D055549:Volatile Organic Compounds
keywords: Aroma extract dilution analysis; Carica papaya; Gas chromatography–mass spectrometry; Gas chromatography–olfactometry; Papaya; Volatiles