PMID- 35682992
OWN - NLM
STAT- MEDLINE
DCOM- 20220613
LR  - 20220716
IS  - 1422-0067 (Electronic)
IS  - 1422-0067 (Linking)
VI  - 23
IP  - 11
DP  - 2022 Jun 5
TI  - Biochemical, Sensory, and Molecular Evaluation of Flavour and Consumer 
      Acceptability in Australian Papaya (Carica papaya L.) Varieties.
LID - 10.3390/ijms23116313 [doi]
LID - 6313
AB  - Inconsistency in flavour is one of the major challenges to the Australian papaya 
      industry. However, objectively measurable standards of the compound profiles that 
      provide preferable taste and aroma, together with consumer acceptability, have 
      not been set. In this study, three red-flesh papayas (i.e., 'RB1', 'RB4', and 
      'Skybury') and two yellow-flesh papayas (i.e., '1B' and 'H13') were presented to 
      a trained sensory panel and a consumer panel to assess sensory profiles and 
      liking. The papaya samples were also examined for sugar components, total soluble 
      solids, and 14 selected volatile compounds. Additionally, the expression patterns 
      of 10 genes related to sweetness and volatile metabolism were assessed. In 
      general, red papaya varieties had higher sugar content and tasted sweeter than 
      yellow varieties, while yellow varieties had higher concentrations of citrus 
      floral aroma volatiles and higher aroma intensity. Higher concentrations of 
      glucose, linalool oxide, and terpinolene were significantly associated with 
      decreased consumer liking. Significant differences were observed in the 
      expression profiles of all the genes assessed among the selected papaya 
      varieties. Of these, cpGPT2 and cpBGLU31 were positively correlated to glucose 
      production and were expressed significantly higher in '1B' than in 'RB1' or 
      'Skybury'. These findings will assist in the strategic selective breeding for 
      papaya to better match consumer and, hence, market demand.
FAU - Zhou, Ziwei
AU  - Zhou Z
AUID- ORCID: 0000-0002-5072-0335
AD  - Centre for Planetary Health and Food Security, School of Environment and Science, 
      Griffith University, Nathan, QLD 4111, Australia.
FAU - Bar, Ido
AU  - Bar I
AUID- ORCID: 0000-0002-2004-4233
AD  - Centre for Planetary Health and Food Security, School of Environment and Science, 
      Griffith University, Nathan, QLD 4111, Australia.
FAU - Ford, Rebecca
AU  - Ford R
AUID- ORCID: 0000-0002-4192-0706
AD  - Centre for Planetary Health and Food Security, School of Environment and Science, 
      Griffith University, Nathan, QLD 4111, Australia.
FAU - Smyth, Heather
AU  - Smyth H
AUID- ORCID: 0000-0002-9639-482X
AD  - Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and 
      Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, 
      Australia.
FAU - Kanchana-Udomkan, Chutchamas
AU  - Kanchana-Udomkan C
AD  - Centre for Planetary Health and Food Security, School of Environment and Science, 
      Griffith University, Nathan, QLD 4111, Australia.
LA  - eng
GR  - This project has been funded by Hort Innovation, using the Hort Innovation papaya 
      research and development levy, co-investment from Griffith University and 
      contributions from the Australian Government./Horticulture Innovation Australia/
PT  - Journal Article
DEP - 20220605
PL  - Switzerland
TA  - Int J Mol Sci
JT  - International journal of molecular sciences
JID - 101092791
RN  - 0 (Carbohydrates)
RN  - 0 (Flavoring Agents)
RN  - 0 (Sugars)
RN  - IY9XDZ35W2 (Glucose)
SB  - IM
MH  - Australia
MH  - Carbohydrates/analysis
MH  - *Carica/chemistry/genetics
MH  - Flavoring Agents/metabolism
MH  - Fruit/metabolism
MH  - Glucose/metabolism
MH  - Sugars/metabolism
MH  - Taste
MH  - Vegetables
PMC - PMC9181177
OTO - NOTNLM
OT  - consumer acceptability
OT  - gene expression
OT  - papaya flavour
OT  - sensory descriptive analysis
OT  - sweetness
OT  - volatiles
COIS- The funders discussed the design of this study with the research team, but they 
      were not involved in the collection or analysis of data. The authors declare no 
      conflict of interest.
EDAT- 2022/06/11 06:00
MHDA- 2022/06/14 06:00
PMCR- 2022/06/05
CRDT- 2022/06/10 01:16
PHST- 2022/05/14 00:00 [received]
PHST- 2022/05/27 00:00 [revised]
PHST- 2022/06/03 00:00 [accepted]
PHST- 2022/06/10 01:16 [entrez]
PHST- 2022/06/11 06:00 [pubmed]
PHST- 2022/06/14 06:00 [medline]
PHST- 2022/06/05 00:00 [pmc-release]
AID - ijms23116313 [pii]
AID - ijms-23-06313 [pii]
AID - 10.3390/ijms23116313 [doi]
PST - epublish
SO  - Int J Mol Sci. 2022 Jun 5;23(11):6313. doi: 10.3390/ijms23116313.