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Characterisation of odour‐active compounds in papaya (Carica papaya L.) wine

Author:
Pino, Jorge A., Queris, Oscar
Source:
International journal of food science & technology 2012 v.47 no.2 pp. 262-268
ISSN:
0950-5423
Subject:
Carica papaya, acetates, acids, aldehydes, detectors, gas chromatography, ionization, lactones, mass spectrometry, odor compounds, odors, phenols, sulfur, terpenoids, wines
Abstract:
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.
Agid:
413395