Free and Glycosidically Bound Volatiles in Granadilla(Passiflora vitifoliaHBK.)

Screening for Novel Mercaptans in 26 Fruits and 20 Wines Using a Thiol-Selective Isolation Procedure in Combination with Three Detection Methods

“…However, 3-mercaptohexan-1-ol in red passion fruit and 4-mercapto-4-methylpentan-2-one in yellow passion fruit were newly identified as passion fruit constituents. 3-Mercapto-3-methylbutyl formate, which is already known from coffee, beer, and roasted sesame, was found in granadilla, although, in a former study, no thiols could be found in this fruit …”

“…3-Mercapto-3-methylbutyl formate, which is already known from coffee, 39 beer, 40 and roasted sesame, 41 was found in granadilla, although, in a former study, no thiols could be found in this fruit. 42 Tamarillos were analyzed for the presence of volatile compounds by several groups before, 43,44 but no thiols were found. Thus, 3-mercapto-3-methylbutyl acetate was identified in tamarillo for the first time as a result of the present study.…”

Free, glycosidically bound, and phosphate bound flavor constituents of badea (Passiflora quadrangularis) fruit pulp

“…The volatile profile found in badea fruit is quite different from the other Passifloraceae of the same genus, i. e. Passiflora edulis [13], Passiflora mollisima [14], Passiflora maliformis [15], and Passiflora vitifolia [16]. In these fruits aliphatic esters were detected as major volatiles; in contrast, hydroxylated compounds are predominant in the badea (Passiflora quadrangularis) aroma extract.…”

C13-Norisoprenoids in the Aroma of Colombian Tropical Fruits

“…(22), by C 13 -norisoprenoids (8.1%) with 3-oxo-a-ionone, 3-oxo-a-ionol, 4-hydroxy-P-ionone, 4-οχο-β-ionol and 3-oxo-7,8-dihydro-a-ionol being major volatile constituents. Among the glycosidically bound compounds, C 13 -norisoprenoids represented 17.2 % of the total composition with 3-oxo-a-ionone, 4-hydroxy-P-ionone, 4-οχο-β-ίοηοΙ, OGe OH 10 3-oxo-7,8-dihydro-P-ionol and 4-oxo-7,8-dihydro^-ionol being major aglycons. Finally, when we examined the TFA glycoside derivatives from M americana by capillary GC and capillary GC-MS (EI, NCI), we could identify 3-oxo-a-ionol 9-0-p-D-glucopyranoside, 4-hydroxy-P-ionone 4-0-P-D-glucopyranoside, 4-οχο-β-ίοηο1 9-0-P-D-glucopyranoside, 3-oxo-7,8-dihydro-Pionol 9-0-P-D-glucopyranoside and 4-oxo-7,8-dihydro-P-ionol 9-0-P-D-glucopyranoside.…”

“…(6). During our continuous studies on the aroma of Colombian tropical fruits such as mountain papaya (Carica pubescens) (7), curuba (Passiflora mollissima) (8), tamarillo (Cyphomandra betacea) (9), granadilla (Passiflora vitifolia) (10), Andes berry (Rubus glaucus) (11), guava (Psidium guajava) (12), pinuela (Sicana odorifera) (13), we have noticed that although they contain a high amount of carotenoids, the presence of C 13 -norisoprenoids as free aroma compounds is rather scarce. In contrast, when we studied the flavor of lulo (Solanun quitoense), lulo del Choco (Solanum topiro) and mammee apple (Mammea americana) we found a large number of structurally related C 13 -compounds.…”