GC–MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya (Carica papaya L.) fruit purees
Đã lưu trong:
| Nhiều tác giả: | , , , , |
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| Định dạng: | artículo original |
| Ngày xuất bản: | 2018 |
| Miêu tả: | 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. |
| Quốc gia: | Kérwá |
| Tổ chức giáo dục: | Universidad de Costa Rica |
| Repositorio: | Kérwá |
| Ngôn ngữ: | Inglés |
| OAI Identifier: | oai:kerwa.ucr.ac.cr:10669/86129 |
| Truy cập trực tuyến: | https://www.sciencedirect.com/science/article/abs/pii/S0308814617319775?via%3Dihub https://hdl.handle.net/10669/86129 |
| Từ khóa: | Puree processing Papaya volatiles Multivariate statistics Semi-trained panel |