ISSN: 0041-3216 (Online), 0041-3216 (Print)
Volume 78 Number 4
Changes in the volatile chemistry of fresh-cut papaya (Carica papaya L.) during storage. (268)
Studies were conducted during July-September 1999 to monitor the volatile aroma compounds emanating from fresh-cut papaya (Carica papaya L. cv. Solo) over a 3-day storage period at 20-22°C. The aroma volatiles from fruit slices were trapped using Tenax, eluted with hexane, and analysed by gas chromatography, gas chromatography-mass spectrometry, and gas chromatography olfactometry. The most intense aroma-active compounds during the first two days of storage were linalool (sweet + flowery) and benzaldehyde (almond). Also contributing to the fruity aroma were smaller quantities of cis- and trans-linalool oxides, cyclohexane, hexanoic acid, and benzenemethanol. The relative amounts of these compounds changed significantly by Day 3 with linalool decreasing by approximately 50% and benzaldehyde, linalool z-pyranic oxide, and cyclohexane being absent altogether. Benzyl acetate was the dominant aroma volatile at this storage interval and together with the earthy + flowery odour of trans-linalool and the unpleasant coffee-like aroma from tetrahydro-3-furfuryl-1-furan, accounted for the less acceptable odour at Day 3 compared to the earlier sampling dates.
Keywords: Papaya; Fresh-cut; Volatile chemistry; Aroma compounds