The volatile flavor components of yellow passion fruits have been
isolated using four different
isolation techniques. The most representative and typical extract
was obtained by vacuum headspace
sampling and subsequent liquid−liquid extraction of the aqueous
phase. This vacuum headspace
concentrate was prefractionated by medium-pressure adsorption
chromatography on silica gel.
Approximately 180 components were identified in the LC fractions
of yellow passion fruit flavor for
the first time. Of these compounds, 14 components have not
previously been reported as naturally
occurring flavor ingredients. Moreover, 47 sulfur-containing
volatiles were identified in yellow
passion fruits after enrichment by preparative multidimensional
capillary gas chromatography; 35
of these components are reported to be present in the tropical fruit
flavor for the first time, and 23
of these sulfur-bearing compounds have not been previously reported as
constituents of food flavors
and are therefore new natural components. In addition, the
enantiomeric distributions of several
chiral flavor substances were determined by enantioselective
multidimensional gas chromatography.
Keywords: Yellow passion fruit flavor; comparison of sampling techniques;
vacuum headspace
method; sulfur volatiles; enantio-MDGC
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.