Evaluation of volatiles from ripening papaya (Carica papaya L., var. Maradol roja)

The effect of ripening on the chemical composition of papaya (Carica papaya L., var. Maradol roja), especially regarding volatile components, was investigated in four ripening stages. Ripening was characterized sensorily, as well as through physical and chemical analyses. Volatile compounds were isolated by a simultaneous distillation/solvent extraction method. Butanol, 3-methylbutanol, benzyl alcohol and α-terpineol showed maximum concentrations in the third maturation stage, in correspondence with fruit ripeness. Other ripeness indicators could be hardness and soluble solids.