EVALUATION OF HEADSPACE VOLATILES AND SENSORY CHARACTERISTICS OF RIPE PAWPAWS (ASIMINA-TRILOBA) FROM SELECTED CULTIVARS

被引：12

作者：

MCGRATH, MJ ^{[1
]}

KARAHADIAN, C ^{[1
]}

机构：

[1] UNIV MARYLAND,DEPT NUTR & FOOD SCI,COLLEGE PK,MD 20742

来源：

FOOD CHEMISTRY | 1994年 / 51卷 / 03期

关键词：

D O I：

10.1016/0308-8146(94)90024-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ripe fruit from four pawpaw cultivars (Asimina triloba) were analyzed for headspace volatiles and sensory properties. The volatile components of pawpaws were found to be mainly ethyl and methyl esters of fatty acids. Ethyl hexanoate was found to be in the highest concentration (31-65%) in fruit from all cultivars. Other esters found in substantial quantities were ethyl butanoate (3-11%), methyl hexanoate (1-4%), methyl octanoate (2-5%) and ethyl octanoate (4-31%). Fruit from the cultivar containing the highest total volatile concentration (101-8 ppm) and the highest ethyl hexanoate content (65%) had the highest tropical fruit-like aroma intensity.

引用

页码：255 / 262

页数：8

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