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Papaya (Carica papaya L.) Flavour Profiling

A major challenge to the papaya industry is inconsistency in fruit quality and, in particular, flavour, which is a complex trait that comprises taste perception in the mouth (sweetness, acidity, or bitterness) and aroma produced by several volatile compounds. Current commercial varieties vary greatl...

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Autores principales: Zhou, Ziwei, Ford, Rebecca, Bar, Ido, Kanchana-udomkan, Chutchamas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471406/
https://www.ncbi.nlm.nih.gov/pubmed/34573398
http://dx.doi.org/10.3390/genes12091416
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author Zhou, Ziwei
Ford, Rebecca
Bar, Ido
Kanchana-udomkan, Chutchamas
author_facet Zhou, Ziwei
Ford, Rebecca
Bar, Ido
Kanchana-udomkan, Chutchamas
author_sort Zhou, Ziwei
collection PubMed
description A major challenge to the papaya industry is inconsistency in fruit quality and, in particular, flavour, which is a complex trait that comprises taste perception in the mouth (sweetness, acidity, or bitterness) and aroma produced by several volatile compounds. Current commercial varieties vary greatly in their taste, likely due to historical prioritised selection for fruit appearance as well as large environmental effects. Therefore, it is important to better understand the genetic and biochemical mechanisms and biosynthesis pathways underpinning preferable flavour in order to select and breed for better tasting new commercial papaya varieties. As an initial step, objectively measurable standards of the compound profiles that provide papaya’s taste and aroma, together with ‘mouth feel’, are required. This review presents an overview of the approaches to characterise the flavour profiles of papaya through sugar component determination, volatile compound detection, sensory panel testing, as well as genomics-based studies to identify the papaya flavour.
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spelling pubmed-84714062021-09-27 Papaya (Carica papaya L.) Flavour Profiling Zhou, Ziwei Ford, Rebecca Bar, Ido Kanchana-udomkan, Chutchamas Genes (Basel) Review A major challenge to the papaya industry is inconsistency in fruit quality and, in particular, flavour, which is a complex trait that comprises taste perception in the mouth (sweetness, acidity, or bitterness) and aroma produced by several volatile compounds. Current commercial varieties vary greatly in their taste, likely due to historical prioritised selection for fruit appearance as well as large environmental effects. Therefore, it is important to better understand the genetic and biochemical mechanisms and biosynthesis pathways underpinning preferable flavour in order to select and breed for better tasting new commercial papaya varieties. As an initial step, objectively measurable standards of the compound profiles that provide papaya’s taste and aroma, together with ‘mouth feel’, are required. This review presents an overview of the approaches to characterise the flavour profiles of papaya through sugar component determination, volatile compound detection, sensory panel testing, as well as genomics-based studies to identify the papaya flavour. MDPI 2021-09-15 /pmc/articles/PMC8471406/ /pubmed/34573398 http://dx.doi.org/10.3390/genes12091416 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Zhou, Ziwei
Ford, Rebecca
Bar, Ido
Kanchana-udomkan, Chutchamas
Papaya (Carica papaya L.) Flavour Profiling
title Papaya (Carica papaya L.) Flavour Profiling
title_full Papaya (Carica papaya L.) Flavour Profiling
title_fullStr Papaya (Carica papaya L.) Flavour Profiling
title_full_unstemmed Papaya (Carica papaya L.) Flavour Profiling
title_short Papaya (Carica papaya L.) Flavour Profiling
title_sort papaya (carica papaya l.) flavour profiling
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471406/
https://www.ncbi.nlm.nih.gov/pubmed/34573398
http://dx.doi.org/10.3390/genes12091416
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