Free volatile components of passion fruit puree obtained by flash vacuum-expansion

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 12, 2000, Pages 6210-6214

  Brat, P ^a   Brillouet, J M ^a   Reynes, M ^a   Cogat, P O ^b   Olle D ^a  

^a CIRAD   (France)

^b Aurore Développement ^*  (France)

Author keywords

Flash vacuum expansion process; Passion fruit rind; Purple passion fruit puree; Volatile components

Indexed keywords

FLAVORING AGENT; VOLATILE AGENT; WATER;

ARTICLE; EVAPORATION; FOOD PROCESSING; FRUIT; LIQUID; VACUUM; WATER VAPOR;

FOOD HANDLING; FRUIT; SMELL; VACUUM; VOLATILIZATION;

EID: 0034527210     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000645i     Document Type: Article

References (13)

1. Casimir, D. J.; Kefford, J. K; Whitfield, F. B. Technology and flavor chemistry of passion fruit juices and concentrates. Adv. Food Res. 1981, 27, 243-295.
2. Chan, H. T. Passion fruit, papaya and guava juices. In Fruit Juice Processing Technology; Nagy, S., Chen, C. S., Shaw, P. E., Eds.; Agscience: Auburndale, FL, 1993; pp 334-377.
3. Chassagne, D.; Crouzet, J. C.; Bayonove, C. L.; Baumes, R. L. Identification and quantification of passion fruit cyanogenic glycosides. J. Agric. Food Chem. 1996, 44, 3817-3820.
4. Cogat, P.-O. Installation pour extraire, concentrer et classer des composés biochimiques à partir de substances biologiques végétales ou animales. European patent 570 306 Al, European Patent Office, 1993.
5. Cogat, P.-O. Procédé et équipements d'imprégnation de matières solides organiques fibreuses, par vaporisation sous vide de l'eau de constitution et injection en contrepression d'une solution. French patent 2 733 438, Institut National de la Propriété Industrielle, Paris, 1995.
6. Engel, K. H.; Tressl, R. Formation of aroma components from nonvolatile precursors in passion fruit. J. Agric. Food Chem. 1983, 31, 998-1002.
7. Forss, D. A.; Holloway, G. L. Recovery of volatile compounds from butter oil. J. Am. Oil Chem. Soc. 1967, 44, 572-575.
8. Friedman, M. The use of ranks to avoid the assumptions of normality implicit in the analysis of variance. J. Am. Stat. Assoc. 1937, 32, 675-701.
9. Jennings, W.; Shibamoto, T. Retention indices in increasing order on polyethylene glycol Carbowax 20M. In Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography; Jennings, W., Shibamoto, T., Eds.; Academic Press: New York, 1980; pp 86-113.
10. Likens, S. T.; Nickerson, G. B. Detection of certain hop oil constituents in brewing products. Proc. Am. Soc. Brew. Chem. 1964, 5-13.
11. Parliment, T. H. Some volatile constituents of passion fruit. J. Agric. Food Chem. 1972, 20, 1043-1045.
12. Werkhoff, P.; Güntert, M.; Krammer, G.; Sommer, H.; Kaulen, J. Vacuum headspace method in aroma research: flavor chemistry of yellow passion fruits. J. Agric. Food Chem. 1998, 46, 1076-1093.
13. Winterhalter, P.; Lander, V.; Schreier, P. Influence of sample preparation on the composition of quince (Cydonia oblonga, Mill.) flavor. J. Agric. Food Chem. 1987, 35, 335-337.