Papaja

PrirodnaVOĆE, POVRĆE I ORAŠASTI PLODOVIvoćni · tropski · mošusni
Srednje notePiramida
—Jačina
—Trajnost
5Poreklo
Uzorak
Papaja kao sirovina za parfeme
Srednje note
Carica papaya
Definicija

Papaya is the plant species Carica papaya, of the family Caricaceae, first domesticated in Mesoamerica. Among the odour-active compounds of its fruit, benzyl isothiocyanate is described as smelling of papaya.

SLADAK MOŠUSNI VOĆNI TOPAO SVEŽ TROPSKI
pawpaw, papaw
Type
Sirovina
Olfactive family
Voćni
Source
fruit
Instrumenti
Piramida
GGornje note
SSrednje note
BBazne note
Zemlje proizvođači
Indija Dominikanska Republika Indonezija Brazil Meksiko

Miris

Among the odour-active compounds of papaya fruit, δ-octalactone is described as sweet and herbal, and benzyl isothiocyanate as papaya. Methyl butanoate and ethyl butanoate are described as fruity. Olfactometry studies of several papaya varieties found linalool to be one of the most aroma-active compounds of the fruit. However, in the Red Maradol cultivar, esters were the most powerful odorants; linalool was not the major compound even in the ripe fruit.

Detaljno

The word papaya derives from the Arawakan languages of the West Indies and is also the name for the plant. It was first used in English around 1600 in reference to the fruit and tree. In Australian English, pawpaw and papaya denote the fruit of different cultivars of Carica papaya. The papaya is a large herbaceous plant, usually with a single stem growing from 5 to 10 m (16 to 33 ft) tall.

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Origin and spread

Native to tropical regions in the Americas, papaya originates from southern Mexico and Central America. Spaniards introduced papaya to the Old World in the 16th century. Papaya cultivation is now nearly pantropical, spanning Hawaii, Central Africa, India, and Australia. In 2024, India was the leading producer, accounting for 36% of the world total.

Aroma chemistry

Papaya skin, pulp and seeds contain benzyl isothiocyanates and benzyl glucosinates, with skin and pulp levels that increase during ripening. Benzyl isothiocyanate is an isothiocyanate found in plants of the mustard family. In papaya seeds it is the main product of the breakdown of glucotropaeolin by the enzyme myrosinase.

In a headspace study of the Sunrise variety, 32 volatile compounds were identified, most of them aldehydes. Its volatile profile comprised aldehydes, alcohols, esters, terpenes, lactones and ketones. Benzyl isothiocyanate, δ-octalactone and γ-octalactone are among the major compounds of that variety. In the Golden variety, linalool made up 61.6% of the volatile compounds, followed by linalool oxide derivatives. In fruit from Madeira island, benzyl isothiocyanate made up 32.1% of the volatile composition.

Ripening and use

As a climacteric fruit, the fast ripening of papaya is triggered by ethylene biosynthesis. The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The green fruit contains papain, a cysteine protease enzyme used to tenderize meat. Papaya releases a latex fluid when not ripe, possibly causing irritation and an allergic reaction in some people. Almost all commercial papaya orchards contain only hermaphrodites.

Dobijanje i hemija

Način dobijanja

Volatiles of papaya fruit can be extracted from the headspace by solid-phase microextraction.

Botanički naziv
Carica papaya
Sinonimi
pawpaw, papaw
Status prema standardima IFRA
Pogledajte napomenu

No IFRA Standard for the material itself (51st Amendment)

U parfemima

Methyl butanoate, a fruity ester among the odour-active compounds of papaya, is manufactured on a small scale for use in perfumes and as a food flavouring.

Uloga u formuli
01modifikator
02okosnica
03nota potpisa
04sredstvo za podizanje
05sirovina za stapanje
06naturalizator
Oblici na tržištu
fruit headspace extract

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