Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

Journal of Chemistry. 2017;2017 DOI 10.1155/2017/3497216

 

Journal Homepage

Journal Title: Journal of Chemistry

ISSN: 2090-9063 (Print); 2090-9071 (Online)

Publisher: Hindawi Limited

LCC Subject Category: Science: Chemistry

Country of publisher: United Kingdom

Language of fulltext: English

Full-text formats available: PDF, HTML, ePUB, XML

 

AUTHORS

Alexandra M. G. N. Mamede (Food Science Graduate Program, The Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, No. 149, Bl. A, 21941-909 Rio de Janeiro, RJ, Brazil)
Antonio G. Soares (Embrapa Food Technology, Av. das Américas, No. 29.501, Guaratiba, 23020-470 Rio de Janeiro, RJ, Brazil)
Eder J. Oliveira (Embrapa Cassava and Tropical Fruits, R. Embrapa s/n, CP 007, 44380-000 Cruz das Almas, BA, Brazil)
Adriana Farah (Food Science Graduate Program, The Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, No. 149, Bl. A, 21941-909 Rio de Janeiro, RJ, Brazil)

EDITORIAL INFORMATION

Blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 16 weeks

 

Abstract | Full Text

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.