Abstract
Application of solid-phase microextraction and simultaneous distillation–extraction combined with GC–FID, GC–MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from papaya fruit cv. Red Maradol and to estimate the most odour-active compounds. The analyses led to the identification of 137 compounds; 118 of them were positively identified. Twenty-five odorants were considered as odour-active compounds and contribute to the typical papaya aroma, from which ethyl butanoate, benzyl isothiocyanate, 1-hexen-3-one, (E)-β-ionone, and methyl benzoate were the most odour-active compounds.
Keywords
Papaya; Carica papaya; Volatiles; Gas chromatography–mass spectrometry; Gas chromatography–olfactometry; Aroma extract dilution analysis