Resumen
The aim of this research was to study the diversity of papaya volatiles in different cultivars and new breeding lines. Sensory evaluations have been conducted by hedonic, rank and profile analysis. The volatiles were extracted using different sample preparation methods (liquid-liquid-extraction and SBSE). Character impact compounds which contribute to the aroma impression were characterized by GC-O. For identification and semi-quantification GC-MS was used. The plant volatile patterns differ significantly between the genotypes resulting in very different sensory qualities. Especially the existence and content of terpenes show a high variability. Therefore the investigated genotypes have different potential regarding aroma quality in further steps of plant breeding programs.