Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit

Natalia Conde-Martínez; Aleyda Jiménez; Martin Steinhaus; Peter Schieberle; Diana Sinuco; Coralia Osorio

doi:10.1007/s00217-013-1979-9

Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit

Natalia Conde-Martínez
, Aleyda Jiménez
, Martin Steinhaus
, Peter Schieberle
, Diana Sinuco
, Coralia Osorio^*

^*Corresponding author for this work

Aroma Chemistry

National University of Colombia

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

Abstract

By application of the aroma extract dilution analysis of gulupa (Passiflora edulis Sims fo edulis), fruit pulp extract obtained by solvent-assisted flavour extraction, and also comparison of chromatographic, spectroscopic (mass spectrum), and odour properties with standards, β-ionone, γ-nonalactone, ethyl butanoate, and ethyl cinnamate were identified as volatiles exhibiting the highest flavour dilution (FD) factor. Among the nineteen odour-active compounds of gulupa, only those showing the highest FD factors were quantified by stable isotope dilution assay. After calculation of odour activity values (OAVs; ratio of concentration to odour threshold in water), ethyl butanoate, ethyl hexanoate, and β-ionone were identified as key aroma compounds in gulupa, responsible for the fruity and floral odour notes.

Original language	English
Pages (from-to)	1085-1091
Number of pages	7
Journal	European Food Research and Technology
Volume	236
Issue number	6
DOIs	https://doi.org/10.1007/s00217-013-1979-9
State	Published - Jun 2013

Keywords

AEDA
Gulupa
Passiflora edulis Sims fo edulis
Passifloraceae
Stable isotope dilution assays
Volatile compounds

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10.1007/s00217-013-1979-9

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title = "Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit",

abstract = "By application of the aroma extract dilution analysis of gulupa (Passiflora edulis Sims fo edulis), fruit pulp extract obtained by solvent-assisted flavour extraction, and also comparison of chromatographic, spectroscopic (mass spectrum), and odour properties with standards, β-ionone, γ-nonalactone, ethyl butanoate, and ethyl cinnamate were identified as volatiles exhibiting the highest flavour dilution (FD) factor. Among the nineteen odour-active compounds of gulupa, only those showing the highest FD factors were quantified by stable isotope dilution assay. After calculation of odour activity values (OAVs; ratio of concentration to odour threshold in water), ethyl butanoate, ethyl hexanoate, and β-ionone were identified as key aroma compounds in gulupa, responsible for the fruity and floral odour notes.",

keywords = "AEDA, Gulupa, Passiflora edulis Sims fo edulis, Passifloraceae, Stable isotope dilution assays, Volatile compounds",

author = "Natalia Conde-Mart{\'i}nez and Aleyda Jim{\'e}nez and Martin Steinhaus and Peter Schieberle and Diana Sinuco and Coralia Osorio",

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doi = "10.1007/s00217-013-1979-9",

language = "English",

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pages = "1085--1091",

journal = "European Food Research and Technology",

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T1 - Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit

AU - Conde-Martínez, Natalia

AU - Jiménez, Aleyda

AU - Steinhaus, Martin

AU - Schieberle, Peter

AU - Sinuco, Diana

AU - Osorio, Coralia

PY - 2013/6

Y1 - 2013/6

N2 - By application of the aroma extract dilution analysis of gulupa (Passiflora edulis Sims fo edulis), fruit pulp extract obtained by solvent-assisted flavour extraction, and also comparison of chromatographic, spectroscopic (mass spectrum), and odour properties with standards, β-ionone, γ-nonalactone, ethyl butanoate, and ethyl cinnamate were identified as volatiles exhibiting the highest flavour dilution (FD) factor. Among the nineteen odour-active compounds of gulupa, only those showing the highest FD factors were quantified by stable isotope dilution assay. After calculation of odour activity values (OAVs; ratio of concentration to odour threshold in water), ethyl butanoate, ethyl hexanoate, and β-ionone were identified as key aroma compounds in gulupa, responsible for the fruity and floral odour notes.

AB - By application of the aroma extract dilution analysis of gulupa (Passiflora edulis Sims fo edulis), fruit pulp extract obtained by solvent-assisted flavour extraction, and also comparison of chromatographic, spectroscopic (mass spectrum), and odour properties with standards, β-ionone, γ-nonalactone, ethyl butanoate, and ethyl cinnamate were identified as volatiles exhibiting the highest flavour dilution (FD) factor. Among the nineteen odour-active compounds of gulupa, only those showing the highest FD factors were quantified by stable isotope dilution assay. After calculation of odour activity values (OAVs; ratio of concentration to odour threshold in water), ethyl butanoate, ethyl hexanoate, and β-ionone were identified as key aroma compounds in gulupa, responsible for the fruity and floral odour notes.

KW - AEDA

KW - Gulupa

KW - Passiflora edulis Sims fo edulis

KW - Passifloraceae

KW - Stable isotope dilution assays

KW - Volatile compounds

UR - https://www.scopus.com/pages/publications/84878018033

U2 - 10.1007/s00217-013-1979-9

DO - 10.1007/s00217-013-1979-9

M3 - Article

AN - SCOPUS:84878018033

SN - 1438-2377

VL - 236

SP - 1085

EP - 1091

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 6

ER -

Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit

Abstract

Keywords

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