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Characterisation of odourâactive compounds in papaya (Carica papaya L.) wine
- Pino, Jorge A., Queris, Oscar
- International journal of food science & technology 2012 v.47 no.2 pp. 262-268
- Carica papaya, acetates, acids, aldehydes, detectors, gas chromatography, ionization, lactones, mass spectrometry, odor compounds, odors, phenols, sulfur, terpenoids, wines
- The volatile compounds of papaya wine were isolated by continuous solvent extraction and analysed by gas chromatographyâflame ionization detector and gas chromatographyâmass spectrometry. A total of 118 volatile constituents were detected, and ninetyâseven were positively identified. The composition of papaya wine included fiftyâthree esters, twentyâtwo alcohols, nine acids, seven phenols and derivatives, seven sulphur compounds, five lactones, five terpenes, three ketones, two aldehydes and five miscellaneous compounds. The aromaâactive 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 odourâactive volatiles: ethyl octanoate, (E)âÎ²âdamascenone, 3âmethylbutyl acetate, benzyl isohtiocyanate; ethyl hexanoate and ethyl butanoate.