Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour

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• 作者：Natalia Conde-Martí ; nez ; Diana Cristina Sinuco ; Coralia Osorio ; ^{cosorior@unal.edu.co" class="auth_mail}
• 关键词：Passiflora mollissima ; Curuba ; Passifloraceae ; Odour-active compounds ; AEDA ; Glycosidic aroma precursors
• 刊名：Food Chemistry
• 出版年：15 August, 2014
• 年：2014
• 卷：157
• 期：Complete
• 页码：356-363
• 全文大小：822 K

文摘

The odour-active volatiles of curuba fruit (Passiflora mollissima (Kunth) L. H. Bailey) were isolated by solvent assisted flavour evaporation (SAFE). GC-O and GC-MS analyses identified linalool, hexyl acetate, 1,8-cineole, and butyl acetate as key aroma compounds of this fruit. Other odorants relevant because of their contribution to the overall aroma were: 2-methylpropyl acetate, (Z)-3-hexen-1-ol, and (Z)-3-hexenyl acetate. Sulphur compounds, 3-sulfanylhexyl acetate and methional, were reported here for first time as odour-active volatiles in curuba. By HPLC-ESI-MS analyses of glycosidic mixtures and GC-MS analyses of volatiles released enzymatically with a glucosidase, (Z)-3-hexenyl 尾-d-glucopyranoside and linalyl 尾-d-glucopyranoside were identified as aroma precursors in P. mollissima fruit. Thermal treatment of the glycosidic mixture at native pH of fruit gave furanoid cis- and trans-linalool oxides, as well as, 伪-terpineol, compounds that exhibit flowery odour notes. Biogenic relationships among odour-active volatiles and their glycosidic precursors were also proposed.