University Presentation Showcase: Undergraduate Division
Decoding the Flavor of Kentucky's Native Pawpaw Fruit
Presenter Hometown
Russell Springs
Major
Chemistry
Department
Chemistry
Degree
Graduate
Mentor
Dr. LiLi Zyzak
Mentor Department
Chemistry
Recommended Citation
Roark, Mackenzie L.; Lee, Charlotte M.; and Zyzak, LiLi, "Decoding the Flavor of Kentucky's Native Pawpaw Fruit" (2022). University Presentation Showcase Event. 8.
https://encompass.eku.edu/swps/2022/undergraduate/8
Abstract
Pawpaw is a tropical-like fruit native to Kentucky, Ohio Valley and East Coast. Its flavor resembles a cross between banana, mango, and pineapple. Most are unfamiliar with pawpaw as it has never been a commercial fruit due to its rapid deterioration upon ripening. However, those who have experienced it are very impressed and it has made its way into dessert flavors such as ice cream and custards. There have been some investigations into the volatiles of pawpaw by conventional headspace analysis; however, little progress has been made on identifying the volatiles responsible for its aroma. Therefore, the aim of this research is to apply Gas Chromatography – Olfactometry (GC-O) to identify the important odor active compounds in pawpaw and then recreate the flavor for year-round enjoyment in applications such as a pawpaw drink.
Presentation format
Poster
Decoding the Flavor of Kentucky's Native Pawpaw Fruit
Pawpaw is a tropical-like fruit native to Kentucky, Ohio Valley and East Coast. Its flavor resembles a cross between banana, mango, and pineapple. Most are unfamiliar with pawpaw as it has never been a commercial fruit due to its rapid deterioration upon ripening. However, those who have experienced it are very impressed and it has made its way into dessert flavors such as ice cream and custards. There have been some investigations into the volatiles of pawpaw by conventional headspace analysis; however, little progress has been made on identifying the volatiles responsible for its aroma. Therefore, the aim of this research is to apply Gas Chromatography – Olfactometry (GC-O) to identify the important odor active compounds in pawpaw and then recreate the flavor for year-round enjoyment in applications such as a pawpaw drink.
