Abstract：
:Volatiles of papaya purees from four Costa Rican cultivars were analysed by solid-phase microextraction and gas chromatography-mass spectrometry. A total of 83 volatiles was assigned in the purees, of which 19 were detected for the first time as papaya constituents. As revealed by multivariate statistics, i.e., principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), the purees may be allocated to terpene- and lactone-rich ('SH-5'), ester-containing ('Criolla'), and intermediate chemotypes ('Pococí' and 'Silvestre'). Descriptive sensory analysis and a consumer acceptance test were additionally performed. Floral, fruity, and honey-like notes were perceived at significantly higher intensities in 'SH-5' puree. The latter descriptors strongly correlated with volatiles discriminating 'SH-5' in the PCA and PLS-DA, respectively. Consumer acceptance of the papaya purees differed significantly. 'Pococí' and 'SH-5' purees appear to be suitable for improving the nutritional value of blended fruit juices without impairing their sensory quality.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lieb VM,Esquivel P,Cubero Castillo E,Carle R,Steingass CBdoi
10.1016/j.foodchem.2017.12.027subject
Has Abstractpub_date
2018-05-15 00:00:00pages
238-246eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31977-5journal_volume
248pub_type
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