Passion fruit, flavor

The passion fruit flavor in prepared foods usually comes from the fruit of Passiflora edulis. Other notable fruits produced by species of Passiflora include the foot-ball-sized granadilla, from P. quadrangularis. Popular ornamental species include P. caerula, with its sky-blue flowers P. alato-caerula, a blue-purple flowered hybrid and P. mollissima, the banana passion flower, so named for the shape of its fruit. 

Figure 5 Extraction of passion fruit flavor compounds using headspace SPME (PDMS/ DVB fiber).

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). 

What she meant is Hpnotiq, a blue, fruit-flavored, vodka-spiked Cognac beverage hatched like a Raelian baby in France nineteen months ago to compete with Remy Red and Alize s three Passions and to capitalize on the phenomenal recent success of Cognac beverages in the United States. Nine and a half million 9-liter cases of Cognac and its blends were sold last year—an all-time high. 

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... 

Werkoff, P., Giintert, M., Krammer, K Sommer, H., and Kaulen, J. 1998. Vacuum headspace method in aroma research Flavor chemistry of yellow passion fruits. J. Agric. Food Chem. 46 1076-1093. 

The impact of commercial yeast strains on wine fermentation leads to the formation of metabolites of yellow passion fruit (Passiflora edulis Sims) 2-methyl-4-propyl-l,3-oxathian 79 (10MI282,98JAFC1076,98MI53). This oxathian exists in four enantiomeric forms, 79a-d, and there are pronounced sensory differences between them (06CRV4099) for their enan-tioselective synthesis, cf. (84HCA947, 85LA1185). It should be mentioned that most of the aforementioned sulfur heterocycles are sold worldwide as fragrances and flavors. 

In 1976 Winter et al. (22) identified 3-methylthio-hexanol and a mixture of (Z)- and (E)-2-methyl-1,3-oxa-thiane in yellow passion fruit. 3-Methylthiohexanol possesses a green fatty and sulfury note and imparts the character of fresh fruit to the juice of passion fruits. The oxathianes were described as key compounds for the typical aroma of passion fruit and the (Z)-isomer had a stronger flavor. Pickenhagen and Bronner-Schindler (23) synthesized the enantiomers of (+)- and (-)-(Z)-2-methyl-... 

Mercaptohexanol and the corresponding esters especially contribute to the pleasant flavor of passion fruit. 

C6H10O3, Mr 130.14, r/25 1.024-1.029, nl 1.417-1.422, is a colorless liquid with a fruity-ethereal, sweet odor reminiscent of green apples. It is used to create fresh fruity top notes in feminine fine fragrances. Ethyl acetoacetate occurs in flavors of natural materials like coffee, strawberries and yellow passion fruits [26a]. 

Laboissiere et al. (2007) showed that high-pressure processing (300 MPa, 5 min, 25°C) could be used to preserve yellow passion fruit pulp, yielding a ready-to-drink juice with improved sensory quality, free from cooked and artificial flavor attributes, as compared to commercial juices. High-pressure treatment did not cause any significant modifications in compounds responsible for aroma, flavor, and consistency. 

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. 

C oH 02, Mr 168.24. A liquid with a fruity-flowery odor, bp. 95-96°C (40Pa). (-)-d-J. ([aJu -30.4°, neat), found, among others, in jasmin(e) absolute and tea flavor, (+)-d-J. occurs in tuberose absolute, peach and mango flavor. For general and stereoselective syntheses, see Lit.. The peach-like smelling y-J. in the (+)-form contributes to the flavors of peach, mango, and yellow passion fruit. For analysis and preparative chromatographic separation of the enantiomers, see Lit., biosynthesis Lit.. The jasmolac-tones A-D are bicyclic structures. ... 

Mercapto-l-hexanol see fruit flavors (passion fruit, guava flavors). 

C,H,60S, Mr 160.27 discovered and synthesized in 1976 as the typical flavor compound of the yellow passion fruit (Passiflora edulis) (see fruit flavors). Racemic cis-Zira/is-mixture 1 10, oil with an exotic fruity odor, bp. 85 -86 °C (1.6 kPa). Synthesis and sensory evaluation of the four stereoisomers demonstrated that the (-F)-(2S,4/f)-form was the compound with the typical passion fruit character, olfactory threshold in water 2 jmb, [alo" -f56.1 (CCI4). According to chiral analysis, however, the passion fruit contains the (4S)-epimer pair with an untypical, sulfurous, herby-green or, respectively flowery odor (-)-(2R,4S), [a]g -56.1 , and (-)-(2S,4S), (a]g -117.6°. For biosynthesis, see Ut.. ... 

---