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- Title
Key aroma volatile compounds of gulupa ( Passiflora edulis Sims fo edulis) fruit.
- Authors
Conde-Martínez, Natalia; Jiménez, Aleyda; Steinhaus, Martin; Schieberle, Peter; Sinuco, Diana; Osorio, Coralia
- Abstract
By application of the aroma extract dilution analysis of gulupa ( Passiflora edulis Sims fo edulis), fruit pulp extract obtained by solvent-assisted flavour extraction, and also comparison of chromatographic, spectroscopic (mass spectrum), and odour properties with standards, β-ionone, γ-nonalactone, ethyl butanoate, and ethyl cinnamate were identified as volatiles exhibiting the highest flavour dilution (FD) factor. Among the nineteen odour-active compounds of gulupa, only those showing the highest FD factors were quantified by stable isotope dilution assay. After calculation of odour activity values (OAVs; ratio of concentration to odour threshold in water), ethyl butanoate, ethyl hexanoate, and β-ionone were identified as key aroma compounds in gulupa, responsible for the fruity and floral odour notes.
- Subjects
FRUIT flavors &; odors; VOLATILE organic compounds; PASSION fruit; SOLVENT extraction; CHROMATOGRAPHIC analysis; MASS spectrometry; STABLE isotope analysis
- Publication
European Food Research & Technology, 2013, Vol 236, Issue 6, p1085
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-013-1979-9