Identification of new sulfur-containing volatiles in yellow passionfruit (Passiflora edulis f. flavicarpa)

Abstract

Capillary gas chromatographic analysis of aroma extracts obtained by simultaneous distillation-extraction from yellow passion fruits (Passiflora edulis f. flavicarpa) using a flame photometric detector revealed the presence of previously unreported sulfur-containing volatiles. 3-Mercaptohexanol and the acetates, butanoates, and hexanoates of 3-mercaptohexanol and 3-(methylthio)hexanol, respectively, were identified by comparison of chromatographic and mass spectral data with those of synthesized reference compounds.

Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp

“…Several volatile compounds have been identified in passion fruit (YOUNG; PATERSON, 1990;ENGEL;TRESSL, 1991;WINTERHALTER, 1991;WERKHOFF et al, 1998;PINO, 1997;JORDÁN;GOODNER;SHAW, 2002;JALES et al, 2005). Esters, terpenes and sulfur compounds are considered to be the most important components of the characteristic passion fruit flavor, with the major group being the class of esters (ENGEL; TRESSL, 1991;WERKHOFF et al, 1998;JORDÁN;GOODNER;SHAW, 2002;NARAIN et al, 2004).…”

“…Esters, terpenes and sulfur compounds are considered to be the most important components of the characteristic passion fruit flavor, with the major group being the class of esters (ENGEL; TRESSL, 1991;WERKHOFF et al, 1998;JORDÁN;GOODNER;SHAW, 2002;NARAIN et al, 2004). Although organic passion fruit has been used in Brazil mainly as juice and pulp, reports on their volatile compositions are not available.…”

Selective preconcentration of volatile mercaptans in small SPE cartridges: Quantitative determination of trace odor‐active polyfunctional mercaptans in wine

“…On the other hand, the most powerful aroma molecules in nature are polyfunctional mercaptans, which are molecules combining a second chemical functionality in the molecule. Most of such polyfunctional mercaptans have very strong and distinctive smells and are responsible for the aroma and flavor of numerous vegetable species, such as box, blackcurrant, grapefruit [4], passion fruit [5,6], onions [7,8] and green tea [9], of some foods such as coffee [10,11], meat [12][13][14], Iberian ham [15] and wine [16][17][18][19] and even have been described as majorly responsible for the odor of some species of mammals such as skunks [20], cats [21] or even humans [22]. There is an obvious need for analytical strategies not only for their quantitative determination, but also for their selective isolation.…”

Analysis of volatile components of Petite Arvine wine

“…The olfactometric zone of 3-mercaptohexanol, however, was very strong, reminiscent of rhubarb. 3-Mercaptohexanol was identified first in passion fruit [27], and later in Sauvignon blanc [15] and other wines [23,25]. Comparing the chromatograms of the thiol extract of Petite Arvine with that of Sauvignon blanc, we could detect fewer substances, and the amounts of the different thiols are considerably lower in Petite Arvine than in Sauvignon blanc (results not shown).…”