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Title: CHARACTERIZATION OF THE AROMATIC PROFILE IN AQUEOUS ESSENCE AND FRUIT PUREEOF YELLOW PASSION FRUIT (PASSIFLORA EDULIS SIMS F. FLAVICARPA DEGNER) BY GC-MS AND GCO

Author
item JORDAN, MARIA - UNIV. OF MURCIA
item Goodner, Kevin
item SHAW, PHILIP - USDA/RETIRED

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/6/2001
Publication Date: 2/7/2002
Citation: Jordán, M.J., Goodner, K.L., Shaw, P.E. Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and CC/O. Journal of Agricultural and Food Chemistry. 2001. v. 50. p. 4813-4817.

Interpretive Summary: Chemical characterization of the aromatic profile in yellow passion fruit essence and the puree of the fruit yield a total of 62 and 34 components respectively by gas chromatography-mass spectometry (GC-MS). Five new components have been reported for the first time in this fruit. Analysis of these samples by gas chromatography-olfactometry (GCO) yielded a total of 41 components which appear to contribute to the aroma of passion fruit puree and its aqueous essence.

Technical Abstract: Chemical characterization of the aromatic profile of yellow passion fruit essence and the puree of the fruit yielded a total of 62 and 34 components respectively by gas chromatography-mass spectometry (GC-MS). Four new components have been reported for the first time in this fruit: 3-methyl-2-butanone, ethyl lactate (only quantified in the fruit puree), diethyl malonate (only quantified in the essence), and 3-penten-2-ol (quantified in both samples). Analysis of these samples by gas chromatography-olfactometry (GC/O) yielded a total of 41 components which appear to contribute to the aroma of passion fruit puree and its aqueous essence. Of these, 3-penten-2-ol, ethyl lactate, hexanol, 2,5-dimethyl-4-hydroxy-3-(2H)-furanone, octanoic acid, and five components not positively identified were the components perceived only in the fruit puree by the three panelists.