Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany.
School of Food Technology, University of Costa Rica, 2060 San Pedro, Costa Rica.
Food Chem. 2018 May 15;248:238-246. doi: 10.1016/j.foodchem.2017.12.027. Epub 2017 Dec 13.
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.
采用固相微萃取和气相色谱-质谱联用技术分析了来自哥斯达黎加 4 个品种的木瓜泥的挥发物。在这些果泥中总共鉴定出了 83 种挥发物，其中有 19 种是首次被鉴定为木瓜成分。多变量统计分析，即主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）表明，这些果泥可分为萜烯和内酯丰富型（“SH-5”）、酯类（“Criolla”）和中间化学型（“Pococí”和“Silvestre”）。此外，还进行了描述性感官分析和消费者接受度测试。在“SH-5”果泥中，人们明显能感受到花香、果香和蜂蜜香的强度更高。这些描述性词汇与 PCA 和 PLS-DA 中区分“SH-5”的挥发性物质强烈相关。消费者对木瓜泥的接受度存在显著差异。“Pococí”和“SH-5”果泥似乎适合提高混合果汁的营养价值，而不会损害其感官质量。
