Volatile components of papaya ( Carica papaya L., Maradol variety) fruit

Volatile compounds were isolated from fresh papaya fruit by simultaneous steam distillation‐solvent extraction according to Likens–Nickerson. Compounds were identified by capillary GC–MS and sensorially characterized by sniffing GC. One hundred and sixty‐six compounds were identified in the aroma concentrate, of which 77 were identified for the first time as papaya volatiles. Among the identified compounds, methyl butanoate, ethyl butanoate, 3‐methyl‐1‐butanol and 1‐butanol were found to be the major components. The esters of lower fatty acids were considered to contribute much to the typical papaya flavour.