| Summary: | The first step in the study of flavor compounds of any fruit is
the determination of the best extraction method for all volatile constituents
that most contribute to flavor. This is extremely important to obtain
reliable results concerning the exact composition of volatiles present in the
fruit. The results can be utilized to produce an artificial flavor as well. Different
authors have extensively investigated the aroma composition of papaya
(Carica papaya L.) fruit. Several methods were used for the concentration
of the volatile components of papaya: Dynamic Headspace (DHS),
Vacuum Distillation and Simultaneous Distillation-Solvent Extraction
(SDE). Each isolation procedure has its special characteristics. Consequently,
the authors decided to evaluate them to determine which were the
most effective for the analysis of papaya volatiles. The isolation methods
were compared in terms of some experimental parameters, such as: experimental
time, ease of operation, volume of extract, concentration factor and
quantitative results. Concentrations of these volatiles were analyzed by GC
(gas chromatography). The DHS method showed a short experimental time,
ease of operation and a small concentration factor; followed by the SDE
method. The SDE method produced the largest yield of both volatile and
semivolatile compounds. Results lead authors to conclude that the SDE procedure
is the most suitable for the analysis of volatile constituents from
papaya.
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