Comparison of isolation methods for papaya (Carica papaya L.) volatile compounds
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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Centro Nacional de Investigaciones Científicas
2004-05-01
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| Series: | Revista CENIC Ciencias Químicas |
| Online Access: | https://revista.cnic.cu/index.php/RevQuim/article/view/1480 |
| _version_ | 1797399380013088768 |
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| author | Karina Almora Almora Jorge A. Pino Alea Elda Roncal Estrada |
| author_facet | Karina Almora Almora Jorge A. Pino Alea Elda Roncal Estrada |
| author_sort | Karina Almora Almora |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T01:39:20Z |
| format | Article |
| id | doaj.art-a7e8c5f3e1cf43bd94af0d6b20666423 |
| institution | Directory Open Access Journal |
| issn | 2221-2442 |
| language | English |
| last_indexed | 2024-03-09T01:39:20Z |
| publishDate | 2004-05-01 |
| publisher | Centro Nacional de Investigaciones Científicas |
| record_format | Article |
| series | Revista CENIC Ciencias Químicas |
| spelling | doaj.art-a7e8c5f3e1cf43bd94af0d6b206664232023-12-08T21:02:51ZengCentro Nacional de Investigaciones CientíficasRevista CENIC Ciencias Químicas2221-24422004-05-013520690721642Comparison of isolation methods for papaya (Carica papaya L.) volatile compoundsKarina Almora AlmoraJorge A. Pino AleaElda Roncal EstradaThe 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.https://revista.cnic.cu/index.php/RevQuim/article/view/1480 |
| spellingShingle | Karina Almora Almora Jorge A. Pino Alea Elda Roncal Estrada Comparison of isolation methods for papaya (Carica papaya L.) volatile compounds Revista CENIC Ciencias Químicas |
| title | Comparison of isolation methods for papaya (Carica papaya L.) volatile compounds |
| title_full | Comparison of isolation methods for papaya (Carica papaya L.) volatile compounds |
| title_fullStr | Comparison of isolation methods for papaya (Carica papaya L.) volatile compounds |
| title_full_unstemmed | Comparison of isolation methods for papaya (Carica papaya L.) volatile compounds |
| title_short | Comparison of isolation methods for papaya (Carica papaya L.) volatile compounds |
| title_sort | comparison of isolation methods for papaya carica papaya l volatile compounds |
| url | https://revista.cnic.cu/index.php/RevQuim/article/view/1480 |
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