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ARS Home » Research » Publications at this Location » Publication #116261
Title: VOLATILE COMPONENTS IN TROPICAL FRUIT ESSENCES: YELLOW PASSION FRUIT (PASSIFLORA EDULIS SIMS F. FLAVICARPA DEGNER) AND BANANA (MUSA SAPIENTUM L.).

Author
item JORDAN, MARIA - UNIV. OF MARCIA, SPAIN
item Goodner, Kevin
item SHAW, PHILIP - RETIRED, USDA

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/8/2000
Publication Date: 5/30/2001
Citation: N/A

Interpretive Summary: A total of 51 and 45 compounds have been identified in yellow passion fruit and banana essences respectively. In both cases alcohols were the major components quantified, representing 56.94% and 55.61% of the total components identified in these products. In yellow passion fruit, the most abundant compounds identified were four alcohols that have aromas that have been described as floral, citrus, lemon, fatty, green, herbaceous, fragrant, sweet, and lilac. In this study, previously unreported compounds are identified for the first time in both passion fruit and banana essences. According to the flavor characteristics defined for these new compounds, they should contribute to the fruity and floral flavor described for banana essence.

Technical Abstract: A total of 51 and 45 compounds have been identified in yellow passion fruit and banana essences respectively. In both cases alcohols were the major components quantified, representing 56.94% and 55.61% of the total components identified in these products. In yellow passion fruit, the most abundant compounds identified were linalool (characterized by its contribution to a floral, citrus, and lemon flavor), octanol (fatty, citrus, and green), hexanol (herbaceous, fragrant, and sweet), and a-terpineol (fragrant, floral and lilac). A previously unreported compound has been identified, 3-methyl-2-butenol. Regarding the banana essence, the major compounds quantified were 3-methyl-1-butanol, 2- methyl-1-butanol, 1-butanol-3-methyl acetate, 2-pentanone and 1-butanol. In this study, previously unreported compounds are identified for the first time including: fenchol, borneol, terpinen-4-ol, a-terpineol and 1,1-diethoxy ethane. According to the flavor characteristics defined for these new compounds, they should contribute to the fruity and floral flavor described for banana essence.