Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

Braga, Gilberto Costa; Prado, Angelo Pires do; Pinto, Jair Sebastião da Silva; Alencar, Severino Matias de

doi:10.1590/0103-8478cr20130777

Cited by 6 publications

(1 citation statement)

References 22 publications

(31 reference statements)

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“…Fruit juice (Miller & Stuart, 1999) Fruit juice (Zhu, Sims, Klee, & Sarnoski, 2018) Fruit juice (Caven-Quantrill & Buglass, 2007) Fruit juice (González-Mas, Rambla, & Alamar, 2011) Beer (Tian, 2010) Wine (Gamero, Wesselink, & de Jong, 2013) Beer (Marsili, Laskonis, & Kenaan, 2007) Wine (Sagratini, Maggi, & Caprioli, 2012) Olive oil (Cavalli et al, 2003) Olive oil (Zhu, Li, Shoemaker, & Wang, 2013) Olive oil (Cavalli et al, 2003) Olive oil (Cimato, Monaco, & Distante, 2006) Fruit (Braga, Prado, Pinto, & Alencar, 2015) Fruit (Lignou, Parker, Baxter, & Mottram, 2014) Fruit (Kreck, Scharrer, Bilke, & Mosandl, 2001) Fruit (Vandendriessche, Nicolai, & Hertog, 2013) Cheese (Qian & Reineccius, 2003) Cheese (Whetstine, Luck, & Drake, 2007) Cheese (Licón, Carmona, & Berruga, 2015) Cheese (Mondello, Costa, & Tranchida, 2005) Vinegar (Ubeda, Callejón, & Hidalgo, 2011) Vinegar (Ubeda, Callejón, & Troncoso, 2016) Vinegar (Guerrero, Marín, Mejías, & Barroso, 2006) Vinegar (Xiao, Dai, & Niu, 2011) 5.1.1…”

Section: Shs Dhs Hsse Hs-spmementioning

confidence: 99%

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.

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Section: Shs Dhs Hsse Hs-spmementioning

confidence: 99%

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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Comprehensive Analysis of Aroma Compounds in Passion Fruit and Their Application in Juice Beverages

Yu,

Xu,

et al. 2024

Reference Series in Phytochemistry

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Terpenoids dominate the bouquet of volatile organic compounds produced by Passiflora edulis in response to herbivory by Heliconius erato phyllis (Lepidoptera: Nymphalidae)

Borges

Martins

Silva

et al. 2017

Arthropod-Plant Interactions

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Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

Abstract: The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS limonene, 3,

Cited by 6 publications

References 22 publications

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Comprehensive Analysis of Aroma Compounds in Passion Fruit and Their Application in Juice Beverages

Terpenoids dominate the bouquet of volatile organic compounds produced by Passiflora edulis in response to herbivory by Heliconius erato phyllis (Lepidoptera: Nymphalidae)

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