GC–MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya (Carica papaya L.) fruit purees

 

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Autors: Lieb, Veronika M., Esquivel Rodríguez, Patricia, Cubero Castillo, Elba María, Carle, Reinhold, Steingass, Christof Björn
Format: artículo original
Data de publicació:2018
Descripció: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.
Pais:Kérwá
Institution:Universidad de Costa Rica
Repositorio:Kérwá
Idioma:Inglés
OAI Identifier:oai:kerwa.ucr.ac.cr:10669/86129
Accés en línia:https://www.sciencedirect.com/science/article/abs/pii/S0308814617319775?via%3Dihub
https://hdl.handle.net/10669/86129
Paraula clau:Puree processing
Papaya volatiles
Multivariate statistics
Semi-trained panel