Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

Journal of Chemistry

Volumn 2017, Issue , 2017, Pages

  Mamede, Alexandra M G N ^a   Soares, Antonio G ^b   Oliveira, Eder J ^c   Farah, Adriana ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85031908650     PISSN: 20909063     EISSN: 20909071     Source Type: Journal    
DOI: 10.1155/2017/3497216     Document Type: Article

References (42)

1. D. J. Casimir, J. F. Kefford, and F. B. Whitfield, "Technology and flavor chemistry of passion fruit juices and concentrates, " Advances in Food Research, vol. 27, no. C, pp. 243-295, 1981.
2. D. B. Rodriguez-Amaya, Passion Fruit, Elsevier, 2nd edition, 2003.
3. J. S. Souza, C. E. L. Cardoso, M. I. S. Folegatti, and F. C. A. U. Matsuura, "Mercado mundial, " in Maracuja: Ṕos-Colheita, F. Emando, C. A. U. Marsuum, and M. I. S. Folegatti, Eds., pp. 9-12, DF: Embrapa Informação Tecnoĺogica, Braśilia, 2002.
4. N. Narain, N. Nigam, and M. S. Galvão, "Passion fruit, " in Handbook of Fruit and Vegetable Flavors, Y. H. Hui, Ed., pp. 345-390, JohnWiley Sons, Inc, Hoboken, NJ, USA, 2010.
5. K. Dhawan, S. Dhawan, and A. Sharma, "Passiflora: A review update, " Journal of Ethnopharmacology, vol. 94, no. 1, pp. 1-23, 2004.
6. L.C. Bernacci, L.M.M. Meletti, and M.D. Soares-Scott, "Sweetpassion-fruit: The autor, data and publication of the scientific name of Passiflora alata (Passifloraceae), " Revista Brasileira de Fruticultura, vol. 25, no. 2, pp. 355-356, 2003.
7. M. A. P. Cunha, L. V. Barbosa, andN. T.V. Junqueira, "Esṕecies de maracujazeiro, " in Maracuja Produção: Aspectos Tecnicos, Frutas do, A. A. Lima, Ed., 24, p. 15, DF: Embrapa Informação Tecnoĺogica, Braśilia, 2002.
8. H. P. S. Filho and T. V. Junqueira, Maracuja: fitossanidade, DF: Embrapa Mandioca e Fruticultura, Braśilia, 2003.
9. T. F. Fumis and A. C. Sampaio, "Aspectos botanicos do maracuj a-doce (Passiflora alata Dryand), " in Maracuja-doce-Aspectos tecnicos e economicos, S. Leonel and A. C. Sampaio, Eds., pp. 25-29, UNESP, 2007.
10. Agricultural News, ""Cotação: Maracuja-Ceasas-Noticias Agŕicolas, "Maracuja-Ceasas, 2017, " https://www.noticiasagricolas.com.br/cotacoes/frutas/maracuja-ceasas.
11. M. J. Jordan, K. L. Goodner, andP. E. Shaw, "Characterizationof the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS andGC/O, " Journal of Agricultural and Food Chemistry, vol. 50, no. 6, pp. 1523-1528, 2002.
12. N. Narain, J. N. Almeida, M. S. Galvão, M. S. Madruga, and E. S. Brito, ""Volatile compounds in passion fruit (Passiflora edulis forma Flavicarpa) and yellowmombin (Spondiasmombin L.) fruits obtained by dynamic headspace technique, " Cîencia e Tecnologia de Alimentos, vol. 24, no. 2, pp. 212-216, 2004.
13. E. Carasek and J. Pawliszyn, "Screening of tropical fruit volatile compounds using solid-phase microextraction (SPME) fibers and internally cooled SPME fiber, " Journal of Agricultural and Food Chemistry, vol. 54, no. 23, pp. 8688-8696, 2006.
14. M. Pontes, J. C. Marques, and J. S. Camara, "Headspace solidphase microextraction-gas chromatography-quadrupole mass spectrometricmethodology for the establishment of the volatile composition of Passiflora fruit species, " Microchemical Journal, vol. 93, no. 1, pp. 1-11, 2009.
15. A. T. Toci and A. Farah, "Volatile compounds as potential defective coffee beans markers, " Food Chemistry, vol. 108, no. 3, pp. 1133-1141, 2008.
16. R. P. Adams, Identification of Essential Oil Components by Gas Chromatography/Mass Spectorscopy, Allured Publishing Corporation, 2007.
17. Pherobase, "Kovats Retention Index, " http://www.pherobase.com/database/kovats/kovats-index.php, 2012.
18. NIST, "NIST Chemistry WebBook, Chemical Name Search, , " http://webbook.nist.gov/chemistry/, 2015.
19. AOAC, Official Methods of the Association of the Agricultural Chemists, ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, Washington, Dc, USA, 15th edition, 2000.
20. R. Macrae, Food science and technology: A series of monoghraphys: HPLC in food analysis, Academic Press, New York, 2nd edition, 1998.
21. P. Werkhoff, M. Güntert, G. Krammer, H. Sommer, and J. Kaulen, "Vacuum Headspace Method in Aroma Research: Flavor Chemistry of Yellow Passion Fruits, " Journal of Agricultural and Food Chemistry, vol. 46, no. 3, pp. 1076-1093, 1998.
22. C.-C. Chen, M.-C. Kuo, L. S. Hwang, J. S.-B. Wu, and C.-M. Wu, "Headspace components of passion fruit juice, " Journal of Agricultural and Food Chemistry, vol. 30, no. 6, pp. 1211-1215, 1982.
23. D. N. HIU and P. J. SCHEUER, "The Volatile Constituents of Passion Fruit Juice, " Journal of Food Science, vol. 26, no. 6, pp. 557-563, 1961.
24. N. S. Janzantti, M. S. Macoris, D. S. Garruti, and M. Monteiro, "Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit, " LWT-Food Science and Technology, vol. 46, no. 2, pp. 511-518, 2012.
25. H.-D. Belitz, W. Grosch, andP. Schieberle, "Aroma compounds, " in Food Chemistry, H.-D. Belitz, W. Grosch, and P. Schieberle, Eds., vol. 92, pp. 340-402, Springer Berlin Heidelberg, Heidelberg, Berlin, Germany, 4th edition, 2009.
26. W. Schwab, R. Davidovich-Rikanati, and E. Lewinsohn, "Biosynthesis of plant-derived flavor compounds, " Plant Journal, vol. 54, no. 4, pp. 712-732, 2008.
27. T. Shibamoto and C. S. Tang, "Minor tropical fruits-mango, papaya, passion fruit and guava, " in Food flavours. Part C: The flavour of fruits, I. D. Morton and A. J. MacLeod, Eds., vol. 6, pp. 221-280, Elsevier, Amsterdam, 1990.
28. N. Narain and P. S. Bora, "Post-harvest changes in some volatile flavour constituents of yellow passion fruit (Passiflora edulis f. flavicarpa), " Journal of the Science of Food and Agriculture, vol. 60, no. 4, pp. 529-530, 1992.
29. K. L. Sampaio, A.C.T. Biasoto, andM. A. A. P. Da Silva, "Comparison of techniques for the isolation of volatiles from cashew apple juice, " Journal of the Science of Food and Agriculture, vol. 95, no. 2, pp. 299-312, 2015.
30. J. A. Pino and L. Bent, "Odour-Active compounds in guava (Psidiumguajava L. cv. Red Suprema), " Journal of the Science of Food and Agriculture, vol. 93, no. 12, pp. 3114-3120, 2013.
31. BCV, "Banco de Compostos Voĺateis, " http://www.cnpat.embrapa.br/volateis/, 2015.
32. I. Gokbulut and I. Karabulut, "SPME-GC-MS detection of volatile compounds in apricot varieties, " Food Chemistry, vol. 132, no. 2, pp. 1098-1102, 2012.
33. J. A. P. Alea, "Los constituyentes voĺatiles de la fruta de la pasi on, " in Alimentaria: Revista de tecnoloǵia e Higiene de Los Alimentos, vol. 280 of Ediciones y Publicaciones Alimentarias, pp. 73-82, EYPASA, 1997.
34. H.-S. Choi, "Character impact odorants of Citrus Hallabong[(C. unshiu Marcov x C. sinensis Osbeck) x C. reticulata Blanco] cold-pressed peel oil, " Journal of Agricultural and Food Chemistry, vol. 51, no. 9, pp. 2687-2692, 2003.
35. A. Högnadottir and R. L. Rouseff, "Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry, " Journal of Chromatography A, vol. 998, no. 1-2, pp. 201-211, 2003.
36. J. A. Pino, J. Mesa, Y. Muñoz, M. P. Marti, and R. Marbot, "Volatile components from mango (Mangifera indica L.) cultivars, " Journal of Agricultural and Food Chemistry, vol. 53, no. 6, pp. 2213-2223, 2005.
37. H. Strohalm, M. Dregus, A. Wahl, and K.-H. Engel, "Enantioselective analysis of secondary alcohols and their esters in purple and yellow passion fruits, " Journal of Agricultural and Food Chemistry, vol. 55, no. 25, pp. 10339-10344, 2007.
38. A. P. da Silva, S. A. Lacerda, and R. L. Vieites, "Conservação ṕos-colheita do maracuja doce com ceras comerciais, " Boletim CEPPA, vol. 17, no. 2, pp. 103-114, 1999.
39. M. S. Macoris, R. de Marchi, N. S. Janzantti, and M. Monteiro, "The influence of ripening stage and cultivation system on the total antioxidant activity and total phenolic compounds of yellow passion fruit pulp, " Journal of the Science of Food and Agriculture, vol. 92, no. 9, pp. 1886-1891, 2012.
40. J. S. Pruthi and G. Lal, "Chemical composition of passion fruit (Passiflora Edulis, Sims.), " Journal of the Science of Food and Agriculture, vol. 10, no. 3, pp. 188-192, 1959.
41. C. H. Bruckner, L.M.M. Meletti, W. C. Otoni, and F.M. Zerbini Junior, "Maracujazeiro, " inMelhoramento de Fruteiras Tropicais, C. H. Bruckner, Ed., pp. 373-410, UFV, Viçosa, 2002.
42. S. D. Ramaiya, J. S. Bujang, M. H. Zakaria, W. S. King, and M. A. S. Sahrir, "Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars, " Journal of the Science of Food and Agriculture, vol. 93, no. 5, pp. 1198-1205, 2013.