Passion fruits

The aroma of the yellow fruit Passiflora edulis var. flavica) is supposed to be superior to that of the crimson fruit (Passiflora edulis var. edulis). Compounds that contribute to the aroma of both varieties are 3-ionone and the following esters (% of the volatile fraction) ethyl butyrate (1.4), ethyl hexanoate (9.7), hexyl butyrate (13.9), 

Four stereoisomeric megastigmatrienes have been found in crimson passion fruit. A mixture of the isomers IXa and IXb (Formula 18.39) gives a rose-like aroma, that has a hint of strawberries in it (threshold =100 pg/kg water). 

The following S-containing aroma substances have been isolated from the yellow fruit 3-methylthiohexane-l-ol which probably gives rise to 2-methyl-4-propyl-l,3-oxathianes (cis/trans isomers in the ratio of 10 1) (Xa, b Formula 18.39). Of the two cis isomers, only the 2R,4S-isomer (Xb), which has a sulfurous herb-like odor (threshold = 4 pg/kg water), has been found in the fruit. However, the aroma note more typical of passion fruit is exhibited by the 2S,4R-isomer (Xa). 

A model on the basis of the compounds listed in Table 18.31 reproduces the aroma of pineapples. 

Omission experiments have shown the five odorants with the highest aroma values shown in Table 18.31 are the key aroma substances. 

The yellow and purple forms of the edible fruited species of passion fruit Passiftora edulis) originated in South America. The yellow Wited form is adapted to lowland tropical conditions and the purple fruited form is more accustomed to subtropical conditions or to higher altitudes in the tropics. There are over 400 known species of Passiftora but approximately 50 or 60 bear edible fruits. In Hawaii and Fiji, the yellow passion is the basis of the entire passion fruit industry. In Australia, Ceylon, Africa and India, the purple passion fruit is of greater importance (Chan, 1980). 

The oil from the seed is a by-product of the juice processing industry in many countries. The seed furnishes a pale yellow oil with an average yield of 20%. The four major fatty acids are palmitic, stearic, oleic and linoleic acids (Table 5.10) with a total unsaturation level of 89.8% (Assuncao et al., 1984). 

Gaydou and Ramandelina (1983) reported the oil content in two varieties of passion fruit seeds to range from 22.0 to 24.2%. The fatty acid compositions were comparable and linoleic acid was the major constituent. The results were similar to those reported by Assuncao et al. (1984) and Rojas (1981). 

One set of results from Gupta et al. (1983) did not agree well with published data. The seed yielded 15% oil but the fatty acid profile showed a number of discrepancies. Palmitic was 3 times greater, stearic was 5 times greater and oleic was 1.5 times greater than the other 

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Determination of the enantiomeric distribution of some chiral sulfur-containing trace components of yellow passion fruit"... 

Figure 10.2 MDGC-MS differentiation between the enantiomers of theaspiranes in an aglycone fraction from puiple passion fruit DB5 pre-column (25 m X 0.25 mm i.d., 0.25 p.m film thickness canier gas He, 0.66 ml/min oven temperature, 60-300 °C at 10 °C/min with a final hold of 25 min) permethylated /3-cyclodextrin column (25 m X 0.25 mm i.d., 0.25 p.m film thickness canier gas He, 1.96 ml/min 80 °C isothermal for 20 min and then programmed to 220 °C at 2 °C/min). Reprinted from Journal of High Resolution Chromatography, 16, G. Full et al., MDGC- MS a powerful tool for enantioselective flavor analysis , pp. 642-644, 1993, with permission from Wiley-VCH.

B. Weber, B. Maas and A. Mosandl, Stereoisomeric flavor compounds. 72. Stereoisomeric distribution of some cliiral sulfur containing trace components of yellow passion fruits , ]. Agric. Food Chem. 43 2438-2441 (1995). 

It took me forever to try it, said Autumn Kohl, the bartender who recently served me the Dirty Jane. She knows a tough sell when she sees it. The raspberry mojitos and passion fruit cosmopolitans do a lot better on your average night. 

I know. Frozen drinks are bimbos. What is the cocktail version of a sexist remark The Lucy Colada has coconut cream in it, too, to keep your self-respect from returning anytime soon.The bartender served it in a Mexican beanpot-shaped goblet he floated the dark rum on the top of the cream-colored drink. You stir it in with a straw. It s dessert, but it s tasty. Passion fruit steels it up with acidity. 

The Ten Sage, which is gin with sage, lime sour and orange passion fruit liqueur, is a cocktail created in April by Don Adams, executive vice president for creative development at Restaurants Unlimited, and his colleagues. 

Avocado, orange, papaya, passion fruit, pepper, persimmon... 

Mercadante A.Z., Britton, G., and Rodriguez-Amaya, D.B., Carotenoids from yellow passion fruit (Passiflora edulis), J. Agric. Food Chem., 46, 4102, 1998. 

Fruits have received extensive study one example is that of the passion fruit volatiles. Another fruit in which sulfur volatiles play an aroma role is musk-melon (Cucumis melo cv. Makdimon). A musky overtone is provided by 3-(methylthio)propanal ( stale ) and 5 -(methylthio)-butanoate ( pine, earthy )... 

Possible differences are also well illustrated by 3-thio- and 3-methyl-thiohex-anols and their esters (Table 1). Among these compounds, there is a tendency for the (R) enantiomers to have a typical, fruity aroma. However, for 3-methylthiohexanol (an aroma component of yellow passion fruit) this situation is reversed the (S) enantiomer had the characteristic fruity aroma ( exotisch, fruchtig ).52 For the separation of enantiomers of odorous compounds, enan-tioselective GLC with chiral stationary phases, and MGDC techniques using a conventional capillary column and an enantioselective column are commonly used.53... 

Volatile phenols Eugenol Passion fruit Passion fruit juice Passion fruit peel Wines... 

Of the acyclic carotenes, lycopene and -carotene are the most common. Lycopene is the principal pigment of some red-fleshed fruits and fruit vegetables, such as tomato, watermelon, red-fleshed papaya and guava, and red or pink grapefruit (see Table 7.3). -Carotene is more ubiquitous, but it is usually present at low levels except in Brazilian passion fruit (Mercadante and others 1998) and in carambola (Gross and others... 

Talcott ST, Percival SS, Pittet-Moore J and Celoria C. 2003. Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis). J Agric Food Chem 51 (4) 935—941. 

Forsyth and coworkers63 found organotin compounds in fruit juices. Thus juices from apple and passion fruit contained low or undetectable levels of butyl-, phenyl- and octyltin compounds. Octyltins were present in juices sold in containers constructed of poly(vinyl chloride) but not in those made from poly(ethyleneterephthalate). Therefore, the likely source of the octyltin was the PVC container material63. 

Terpinen-4-ol occurs in the essential oils of lavender, hyssop, pine. Origanum, nutmeg, thyme, marjoram, tarragon, cubeb, neroli, rosemary, juniper berry and passion fruit and raspberry flavor as a mixture of... 

Soares ACF et ai, Arbuscular mycorrhizal fungi and the occurrence of flavonoids in roots of passion fruit seedlings, Scient Agric 62 331-336, 2005. 

NT529 Demole, E., P. Enggist, M. Winter, et al. Megastigma 5,8 dien-4 One, an aroma constituent of the yellow passion fruit and Virginia tobacco. Helv Chim Acta 1979 62 67. 

Examination of the flavour constituents of the passion fruit Passiflora edulis has yielded the novel ionone derivatives (47) and (48). Edulans 1 and II, (49) and (50), and dihydroedulans I and II, (51) and (52), from the same source have been characterized fully. Two bicyclodamascenones, (53) and (54), have been identified as components of the flavour of Virginia tobacco, and several ionone, damascone, and cyclocitral derivatives are present amongst the many volatile compounds produced during flue-curing of this tobacco. ... 

Custard apple, passion fruit, pomegranate, sharon fruit, lychee, figs, cranberry, gooseberry... 

Orange, Seville Orange, Valencia Passion fruit Peach Pear... 

Owing to their unique and delicate flavour, species of the genus Passiflora have been the subject of intensive research on their volatile constituents [13]. The purple passion fruit (Passiflora edulis Sims) is a tropical fruit native to Brazil but is now grown in most tropical and subtropical countries [50]. Purple passion fruit is cultivated in Australia, India, Sri Lanka, New Zealand, and South Africa [48]. Yellow passion fruit (Passiflora edulis t flavicarpa) is one of the most popular and best known tropical fruits, having a floral, estery aroma with an exotic tropical sulfury note [62]. Yellow passion fruit is cultivated in Brazil, Hawaii, Fiji, and Taiwan [48]. Because of its more desirable flavour, the purple passion fruit is preferred for consumption as fresh fruit, whereas the yellow passion fruit is considered more suitable for processing [28]. 

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