Passion Fruit Passiflora edulis

Fifty-one volatile components from intact Hawaiian papayas in different ripeness stages were recovered by trapping with Tenax [18]. As expected, the greatest number of components were found in the fully ripe fruits. Linalool, followed by linalool oxide A, linalool oxide B, and ethyl acetate were the major components in the fully ripe fruits. Several compounds were also present in the four ripeness stages linalool and all aldehydes can be mentioned. 

Another investigation reported the esters as the predominant volatile components of the Maradol variety (about 41% w/w of the total volatiles) [51]. The major representative compounds in the simultaneous steam distillation-solvent extraction were methyl butanoate and ethyl butanoate. Previous work described the esters as the predominant compounds among the volatiles papayas, for example, from Sri Lanka and Colombia had 52 and 63% of esters in the total volatiles respectively [25,41]. 

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]. 

The first report about volatile constituents in purple passion fruit (Passiflora edulis Sims) described the identification of 20 volatiles in the solvent extract of passion fruit juice from New Guinea [50]. The author attributed the unique 

The analyses of the flavour composition of yellow passion fruits were performed by four dilferent isolation techniques, namely vacuum headspace sampling (VHS), the dynamic headspace method, simultaneous distillation and extraction at atmospheric pressure, and simultaneous distillation and extraction under reduced pressure [62]. Significant differences were found not only in the chemical composition of the resultant extracts but also in their sensory properties. The most representative and typical extract was obtained by VHS. 

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

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. 

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. ... 

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%). 

Mita, S. Kawamura, S. Yamawaki, K. Nakamura, K. Hyodo, H. Differential expression of genes involved in the biosynthesis and perception of ethylene during ripening of passion fruit (Passiflora edulis Sims). Plant Cell Physiol., 39, 1209-1217 (1998)... 

More recently, such processes were tested to reduce the acidity of clarified passion fruit (Passiflora edulis v. flavicarpa) juices from pH 2.9 to 4.0 in comparison with other conventional processes, such as calcium citrate precipitation as resulting from CaC03 or Ca(OH)2 addition, or removal via weakly basic IER (Calle et al., 2002 Vera et al., 2003). Whatever the process tested, the physicochemical and sensory properties of the de-acidified juices were quite similar. In spite of the fact that their sodium concentration was higher when using any of the above-mentioned ED processes, the two-compartment stack using bipolar and anionic membranes (Figure 8C) was regarded as optimal, since no chemical consumption was needed and a valuable solution rich in citric acid (89% purity) was recovered (Vera et al., 2003). 

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. 

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. 

From over 400 species of passion fmit, two became commercially important crops the purple passion fruit, Passiflora edulis, var. purpurea and the yellow passion fruit or maracuja, Passiflora edulis, var. flavicarpa. Both are well recognized by their delicious, acid, gelatinous, juicy pulp with its characteristic, exotic, sharp, green, fruity, sulphurous and floral, fruity note, whereas the yellow variety is fresher, greener with a stronger sulfury note. 

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). 

Occurrence. L-Sorbose (L-xy/o-hexulose, 31), the 5-epimer of D-fructose, has been found in the enzymic hydrolyzate of a pectin from the skin of the passion fruit (.Passiflora edulis).152... 

C. M. Martin and F. H. Reuter, Isolation of a pectic substance from passion fruit (Passiflora edulis), Nature, 164 (1949) 407-407. 

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.. ... 

Et ester [69925-33-3]. Aroma component of purple passion fruit Passiflora edulis. Bp7.io 90-95°. 

Lopes-Vargas, J.H Femandez-Lopes, J Perez-Alvarez, J.A Viuda-Martos M. Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var.flavicarpa) co-products. Food Research International, v. 51, p. 756-763, 2013. 

Solar, R Tapia, M.S Olaizola, C Gibert, O. Development of a "texturized passion fruit" (Passiflora edulis Sims.) product with Carrageenan and probiotic and prebiotic ingredients. Acta Horticulturae, v. 10, p. 299-306, 2014... 

Zibadi, S Watson, R.R. Passion fruit (Passiflora edulis) composition, efficacy and safety (Review). Evidence-Based Integrative Medicine, v. 3, p. 183-187,2004. 

Passion fruit Passiflora edulis Passifloraceae Fresh,juice... 

An important sulfide is methional (8-37). Methional in beer and wine is formed by the activity of microorganisms. It is partly reduced to the corresponding alcohol methionol (8-13) and reaction with acetyl-CoA yields 3-methylthiopropyl acetate (8-129), which is an important component of various fermented foods. Another ester of acetic acid 3-(methylthio)hexyl acetate is a component that posseses attractive tropical fruity notes on dilution. The less odoriferous (-)-(J )-enantiomer (8-130) is reminiscent of passion fruit, while the (-l-)-(S)-form has a more herbaceous odour. The odour thresholds of these thiols in air are 0.10 ng/1 and 0.03 ng/1, respectively. Both isomers have been found in passion fruit (Passiflora edulis, Passifloraceae), guava Psidium guajava, Myrtaceae) and aromatic white wines. Methyl-3-(methylthio)propionate, or pineapple mercaptan (8-131), has a flavour reminiscent of pineapple. S-Methylthiohexanoate (8-132) is a component of the durian fruit smell. Condensation of methional with ethanol yields (Z)-2-(methylthio)methylbut-2-enal also known as 2-ethylidenemethional (8-133), which is an important component of potato chips aroma. It also occurs in... 

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. 

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