Fruit quality and flavour profile of fresh-cut papaya

Liu, Dianna, Chatelard, Antoine, Cusack, Andrew, Abberton, Kerrie, Currie, Margaret, Sultanbawa, Yasmina and Smyth, Heather (2011). Fruit quality and flavour profile of fresh-cut papaya. In: Glenn Graham, Proceedings: 12th Government Food Analysts Conference. 12th Government Food Analysts Conference, Brisbane, Australia, (171-179). 22-24 February 2011.

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Author Liu, Dianna
Chatelard, Antoine
Cusack, Andrew
Abberton, Kerrie
Currie, Margaret
Sultanbawa, Yasmina
Smyth, Heather
Title of paper Fruit quality and flavour profile of fresh-cut papaya
Conference name 12th Government Food Analysts Conference
Conference location Brisbane, Australia
Conference dates 22-24 February 2011
Convener Pieter Scheelings
Proceedings title Proceedings: 12th Government Food Analysts Conference
Place of Publication Brisbane, Australia
Publisher The State of Queensland (Department of Employment, Economic Development and Innovation)
Publication Year 2011
Sub-type Poster
Editor Glenn Graham
Start page 171
End page 179
Total pages 9
Collection year 2012
Language eng
Formatted Abstract/Summary Fruit quality, particularly flavour, is one of the most important factors driving consumer acceptability of fresh produce and is even more critical for fresh-cut products where a premium eating experience is expected. Fresh-cut papaya samples were processed and packaged in polystyrene trays sealed with high barrier film and stored at 4oC. Texture, colour, total plate count, yeast and mould counts and sensory evaluation were assessed during 18 days storage. After 14 days storage at 4oC freshcut papaya had a significantly softer texture, increased red/yellow colour, but no significant change in total soluble solids and was microbiologically acceptable for up to 7 days. A method using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) with direct sampling from the headspace of the package was developed to evaluate the change of flavour volatiles of fresh-cut papaya over the cold storage period. The SPME-GC-MS method detected the evolution of cis-linaloloxide and linalool from the headspace of packed fresh-cut papaya. A significant decrease in these two volatiles was observed between day 1 and day 11. Concurrent sensory evaluation showed that the fresh-cut papaya developed an offflavour, although no off-flavour compounds were detected by GC-MS. The methodologies used in this study could be further optimised to evaluate quality in fresh-cut products with the subsequent application in comparing flavour retention and loss in different preparation and packaging fresh-cut products in situ.
Keyword Fresh-cut papaya
Fruit quality
Flavour volatiles
Headspace
Solid Phase Microextraction (spme)
Gas chromatography-mass spectrometry
Q-Index Code EX
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Conference Paper
Collections: Non HERDC
Queensland Alliance for Agriculture and Food Innovation
 
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Created: Mon, 10 Oct 2011, 15:32:34 EST by Dr Yasmina Sultanbawa on behalf of Qld Alliance for Agriculture and Food Innovation