Technology and Flavor Chemistry of Passion Fruit Juices and Concentrates

Casimir, Daniel; Kefford, J. F.; Whitfield, Frank B.

doi:10.1016/s0065-2628(08)60300-6

Cited by 44 publications

(37 citation statements)

References 38 publications

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“…While the volatile composition of other commercial passion fruits has been evaluated in several studies [1,[11][12][13], to our knowledge, no information on the volatile composition of sweet passion fruit is available in the literature. Therefore, the aim of the present study was to investigate the volatile composition of genotypes of sweet passion fruits grown in the experimental fields of Embrapa, in Northeast Brazil.…”

Section: Journal Of Chemistrymentioning

confidence: 99%

“…As previously mentioned, esters comprised the main class of compounds in sweet passion fruit, both in number and in concentration, as they do for yellow and purple species [1,2,4,[12][13][14][21][22][23][24].…”

Section: Estersmentioning

confidence: 99%

“…Their intense and exotic aroma and consequently strong flavor derive from a complex volatile composition, including mainly esters, followed by alcohols and terpenes, among other compounds [1][2][3][4]. Passion fruits are native of America and grow in the tropical and subtropical regions of the world.…”

Section: Introductionmentioning

confidence: 99%

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Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

Mamede

Soares

Oliveira

et al. 2017

Journal of Chemistry

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Passiflora alata Curtis (sweet passion fruit) is a native species grown in South America, especially in Brazil. In addition to being aromatic, its pulp is sweeter and less acidic compared to traditional commercial passion fruits, and this makes it highly appreciated for fresh consumption. Its aroma is also very distinct from other passion fruit species but it has not been characterized so far. In the present study, for the first time, the volatile composition of sweet passion fruit was investigated. Two genotypes (BGM004 and BGM163) were evaluated and two SPME fibers were tested. Forty-five volatile compounds were properly identified and semiquantified. The carboxen-polydimethylsiloxane (CAR/PDMS) fiber presented better performance regarding both number and concentration of compounds. Esters and terpenes were the main volatile classes. Methyl butanoate, methyl (E)-2-butenoate, ethyl butanoate, ethyl (E)-2-butenoate, methyl 2-hexenoate, and ethyl-2-hexenoate were among major compounds. As complementary results, sugar content, titratable acidity, pH, and total soluble solids were evaluated.

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Section: Journal Of Chemistrymentioning

confidence: 99%

Section: Estersmentioning

confidence: 99%

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Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

Mamede

Soares

Oliveira

et al. 2017

Journal of Chemistry

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“…Trinta e dois norterpenoides foram identificados nas variedades roxa e amarela (Whitfield & Last, 1986;Winterhalter, 1990) incluindo cetonas intensamente odoríferas como a β-ionona e β-damascenona (Casimir et al, 1981). Muitos éteres norterpenoides, os chamados edulanos Whitfield et al, 1973;Prestwich et al, 1976;Whitfield & Stanley, 1977;Whitfield & Sugowdz, 1979;Winter et al, 1979;Herderich & Winterhalter, 1991;Schmidt et al, 1995;Demole et al, 1979) e alguns hidrocarbonetos isoméricos, os megastigma-4,6,8-trienos, os quais somente ocorrem na variedade roxa, são considerados a chave do "flavour" desta variedade (Murray et al, 1972;Whitfield & Sugowdz, 1979;Casimir et al, 1981).…”

Section: Substâncias Voláteisunclassified

Maracujá: um alimento funcional?

Zeraik¹,

Pereira²,

Zuin³

et al. 2010

Rev. bras. farmacogn.

139

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RESUMO:Este artigo é uma revisão bibliográfica sobre as espécies brasileiras de Passiflora (Passiflora edulis fo. flavicarpa O. Deg., P. alata Curtis e P. edulis fo. edulis). A maioria dos artigos da literatura focaliza somente as folhas de Passiflora, enquanto que esta revisão contém informações sobre a polpa, cascas e sementes dos frutos do maracujá, com destaque para a composição química, estudos nutricionais e farmacológicos. O enfoque nos frutos do maracujá fundamenta-se no amplo consumo do suco de maracujá (fresco ou industrializado) no Brasil e também nas investigações em andamento para avaliar o seu potencial uso como alimento funcional.Unitermos: Passiflora, composição química, alimento funcional.ABSTRACT: "Passion fruit: a functional food?" This paper consists of a bibliographic review of the most relevant edible Brazilian Passiflora species (Passiflora edulis fo. flavicarpa O. Deg., P. alata Curtis and P. edulis fo. edulis). Most of the reports in the literature focus solely on Passiflora leaves, whereas this review contains information about passion fruit pulp, rind and seeds, highlightening chemical composition, nutritional and pharmacological studies. The emphasis on the "maracujá" fruit is due to the extensive consumption of passion fruit juice (fresh or processed) in Brazil and on ongoing investigations into its potential as a functional food.

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“…Os compostos voláteis do maracujá têm sido relatados por diversos pesquisadores [4,15,21]. Os compostos voláteis do maracujá amarelo foram estudados por ENGEL & TRESSL [6], HIU & SCHEUER [8] e WINTER & KLOTI [22], enquanto MURRAY, SHIPTON & WHITFIELD [11] e PARLIMENT [14] identificaram os componentes voláteis do maracujá purpúreo.…”

Section: -Introduçãounclassified