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Volatile components of papaya ( Carica papaya L., Maradol variety) fruit by Jorge A. Pino; Karina Almora; Rolando Marbot is a Agricultural and Biological Sciences article available to read on EtoBox.

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## 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.

Who reads Volatile components of papaya ( Carica papaya L., Maradol variety) fruit?

Author

Jorge A. Pino; Karina Almora; Rolando Marbot

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0882-5734)

Published

2003

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)