Evidence map›Paper›PMID 35682992›Full record

ArticleInternational journal of molecular sciences2022

Biochemical, Sensory, and Molecular Evaluation of Flavour and Consumer Acceptability in Australian Papaya (

Ziwei Zhou, Ido Bar, Rebecca Ford, Heather Smyth, Chutchamas Kanchana-Udomkan

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in International journal of molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.1field-weighted citation impact, top 20% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed, 6 citations in OpenAlex.

  1. Review
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors at 2 institutions in 1 country.

Ziwei ZhouCentre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD 4111, Australia.ORCID 0000-0002-5072-0335
Ido BarCentre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD 4111, Australia.ORCID 0000-0002-2004-4233
Rebecca FordCentre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD 4111, Australia.ORCID 0000-0002-4192-0706
Heather SmythCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Australia.ORCID 0000-0002-9639-482X
Chutchamas Kanchana-UdomkanCentre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD 4111, Australia.
Griffith University · AUThe University of Queensland · AU

Funding

Horticulture Innovation Australia 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.
6 · The paper itself

Abstract

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,

Indexed as

CaricaAustraliaCarbohydratesFlavoring AgentsFruitGlucoseSugarsTasteVegetablesCarbohydratesFlavoring AgentsGlucoseSugarsconsumer acceptabilitygene expressionpapaya flavoursensory descriptive analysissweetnessvolatiles

Identifiers

PMID35682992
PMCPMC9181177
OpenAlexW4282039371

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.