Passiflora edulis f. flavicarpa

Later, the chemical characterisation of the volatiles from yellow passion fruit essence and from the juice of the fruit was done by GC-MS and GC-olfactom-etry (GC-O) [27]. Esters were the components found in the largest concentrations in passion fruit juice and essence extracted with methylene chloride. Analysis by GC-O yielded a total of 66 components which appeared to contribute to the aroma of passion fruit juice and its aqueous essence. Forty-eight compounds were identified in the pulp of Brazilian yellow passion fruits (Passiflora edulis f. flavicarpa) [48]. The predominant volatile compounds belonged to the classes of esters (59%), aldehydes (15%), ketones (11%), and alcohols (6%). 

Odd-numbered secondary alcohols (pentanol-2, hepta-nol-2, nonanol-2) are contained as aroma components in yellow (Passiflora edulis f. flavicarpa) and purple (Pas-siflora edulis simsl passion fruits the corresponding esters however are typical constituents only of the purple variety (2 3). The capillary GC investigation of the enantiomeric composition of these chiral components revealed interesting aspects of their biogenesis. 

Engel, K. H., Tressl, R. (1991). Identification of new sulfur-containing volatiles in yellow passion fruits (Passiflora edulis f. flavicarpa). J. Agric. Food Chem., 39, 2249-2252. 

M. Winter, A. Furrer, B. Willhalm and W. Thommen. Identification and Synthesis of two New Organic Sulfur Compounds from the Yellow Passion Fruit (Passiflora edulis f. flavicarpa). Helv. Chim. Acta, 52, 1613-1620 (1976). 

Winter, M., und R. Kloti Uber das Aroma der gelben Passionsfrucht (Passiflora edulis f flavicarpa). Helv. Chim. Acta 55, 1916 (1972). 

Guertzenstein, S.M.J. Uso da casca de maracuja (Passiflora edulis f flavicarpa. Deg) cv. amarelo com fonte de fibra soliivel na alimenta9ao de ratos dabeticos. Disserta ao de Mestrado - Mestrado em Nutri ao, Universidade Federal do Rio de Janeiro,1999. 

Kulkami S.G Vijayanand, P. Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.). Food Science and Technology, v. 43, p. 1026-1031, 2010. 

Lira Filho, J.F. Utiliza9ao da casca do maracuja amarelo (Passiflora edulis, f. Flavicarpa, Degener) na produ9 o de geleia. Disserta9ao de Mestrado. Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), 1995. 

Additionally, aroma components of some foods are six-membered heterocycles containing an oxygen atom and sulfur in the molecule. An example of such a compound is (2J ,4S)-2-methyl-4-propyl-l,3-oxathiane (8-168), also known as ds-tropathiane, which occurs in the yellow passion fruit Passiflora edulis, f. flavicarpa, Passifloraceae), pineapple Ananas comosus, Bromeliaceae), whisky and white wines. 

Passion fruit Red Rf. (Passiflora edulis) . The flowery-fruity flavor is due in particular to (Z)-3-hexenyl esters, (Z)-3-octenyl acetate, citronellyl and geranyl acetate. Yellow P.f. (P. edulis flavicarpa). 2-Methy 1-4-propyl-1,3-oxathiane, 3-mercapto-l-hexanol (CjHuOS, Mr 134.24, CAS [51755-83-0]) and the corresponding esters are mainly responsible for the exotic-fruity flavor. In both sorts about 30 Cu-noriso-prenoids, including fl ionone, )3- damascenone and edulane (2,5,5,8a-tetramethyl-l-benzopyran) make major contributions to the aroma. 

Kliemann, E. Extra9ao e caracteriza9ao da pectina da casca do maracuja amarelo.(Passiflora edulis flavicarpa). Florianopolis, 2006. 75 f Disserta9ao (Mestrado em Cienciados... 

Kliemann, E Simas, K. N Amante, E. R Prudencio, E. S Teofilo, R. F Ferreira, M. M.C Amboni, R.D.M.C. Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology. International Journal of Food Science Technology, v. 44, n. 3, p. 476-483, 2009. 

---