HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s13197-017-2671-z http://hdl.handle.net/11449/169707 |
Resumo: | The odor-active compounds of the conventional yellow passion fruit influence the aroma during ripeness and the acceptance of the juice. HS–GC–MS and GC–OSME analysis and sensory acceptance of the conventional passion fruit from different stages of ripeness were studied to characterize the aroma of the fruit and, aroma and flavor of the juice. Ethyl butanoate, ethyl hexanoate and propyl acetate showed high odoriferous importance in the passion fruit from the 1/3 yellow skin color. Cis-3-hexen-1-ol and diethyl carbonate plus the odor-active compounds from the 1/3 yellow skin color showed high odoriferous importance in the 2/3 yellow skin color, and butyl acetate and alpha-terpineol plus the same odor-active compounds from 2/3 were the most important for the 3/3 yellow skin color. There was difference in the aroma and flavor of the juices, with higher acceptance means for the passion fruit from the 3/3 yellow skin color. The passion fruit volatile compounds peak area, odoriferous intensity and sensory acceptance of the juices increased during ripeness, indicating that the conventional passion fruit characteristic aroma is completely expressed when the fruit reaches the whole maturation, at the 3/3 yellow skin color. |
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HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturationHS–GC–MS–OSMEOlfactometryPassion fruit (Passiflora edulis Sims f. flavicarpa Deg.)Sensory acceptanceStage of ripenessThe odor-active compounds of the conventional yellow passion fruit influence the aroma during ripeness and the acceptance of the juice. HS–GC–MS and GC–OSME analysis and sensory acceptance of the conventional passion fruit from different stages of ripeness were studied to characterize the aroma of the fruit and, aroma and flavor of the juice. Ethyl butanoate, ethyl hexanoate and propyl acetate showed high odoriferous importance in the passion fruit from the 1/3 yellow skin color. Cis-3-hexen-1-ol and diethyl carbonate plus the odor-active compounds from the 1/3 yellow skin color showed high odoriferous importance in the 2/3 yellow skin color, and butyl acetate and alpha-terpineol plus the same odor-active compounds from 2/3 were the most important for the 3/3 yellow skin color. There was difference in the aroma and flavor of the juices, with higher acceptance means for the passion fruit from the 3/3 yellow skin color. The passion fruit volatile compounds peak area, odoriferous intensity and sensory acceptance of the juices increased during ripeness, indicating that the conventional passion fruit characteristic aroma is completely expressed when the fruit reaches the whole maturation, at the 3/3 yellow skin color.Department of Food Engineering and Technology São Paulo State University - UNESPDepartment of Food and Nutrition School of Pharmaceutical Science São Paulo State University - UNESPDepartment of Food Engineering and Technology São Paulo State University - UNESPDepartment of Food and Nutrition School of Pharmaceutical Science São Paulo State University - UNESPUniversidade Estadual Paulista (Unesp)Janzantti, Natália S. [UNESP]Monteiro, Magali [UNESP]2018-12-11T16:47:15Z2018-12-11T16:47:15Z2017-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2594-2601application/pdfhttp://dx.doi.org/10.1007/s13197-017-2671-zJournal of Food Science and Technology, v. 54, n. 8, p. 2594-2601, 2017.0975-84020022-1155http://hdl.handle.net/11449/16970710.1007/s13197-017-2671-z2-s2.0-850190245352-s2.0-85019024535.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Science and Technology0,689info:eu-repo/semantics/openAccess2023-10-22T06:10:29Zoai:repositorio.unesp.br:11449/169707Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-10-22T06:10:29Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation |
title |
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation |
spellingShingle |
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation Janzantti, Natália S. [UNESP] HS–GC–MS–OSME Olfactometry Passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) Sensory acceptance Stage of ripeness |
title_short |
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation |
title_full |
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation |
title_fullStr |
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation |
title_full_unstemmed |
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation |
title_sort |
HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation |
author |
Janzantti, Natália S. [UNESP] |
author_facet |
Janzantti, Natália S. [UNESP] Monteiro, Magali [UNESP] |
author_role |
author |
author2 |
Monteiro, Magali [UNESP] |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Janzantti, Natália S. [UNESP] Monteiro, Magali [UNESP] |
dc.subject.por.fl_str_mv |
HS–GC–MS–OSME Olfactometry Passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) Sensory acceptance Stage of ripeness |
topic |
HS–GC–MS–OSME Olfactometry Passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) Sensory acceptance Stage of ripeness |
description |
The odor-active compounds of the conventional yellow passion fruit influence the aroma during ripeness and the acceptance of the juice. HS–GC–MS and GC–OSME analysis and sensory acceptance of the conventional passion fruit from different stages of ripeness were studied to characterize the aroma of the fruit and, aroma and flavor of the juice. Ethyl butanoate, ethyl hexanoate and propyl acetate showed high odoriferous importance in the passion fruit from the 1/3 yellow skin color. Cis-3-hexen-1-ol and diethyl carbonate plus the odor-active compounds from the 1/3 yellow skin color showed high odoriferous importance in the 2/3 yellow skin color, and butyl acetate and alpha-terpineol plus the same odor-active compounds from 2/3 were the most important for the 3/3 yellow skin color. There was difference in the aroma and flavor of the juices, with higher acceptance means for the passion fruit from the 3/3 yellow skin color. The passion fruit volatile compounds peak area, odoriferous intensity and sensory acceptance of the juices increased during ripeness, indicating that the conventional passion fruit characteristic aroma is completely expressed when the fruit reaches the whole maturation, at the 3/3 yellow skin color. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07-01 2018-12-11T16:47:15Z 2018-12-11T16:47:15Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s13197-017-2671-z Journal of Food Science and Technology, v. 54, n. 8, p. 2594-2601, 2017. 0975-8402 0022-1155 http://hdl.handle.net/11449/169707 10.1007/s13197-017-2671-z 2-s2.0-85019024535 2-s2.0-85019024535.pdf |
url |
http://dx.doi.org/10.1007/s13197-017-2671-z http://hdl.handle.net/11449/169707 |
identifier_str_mv |
Journal of Food Science and Technology, v. 54, n. 8, p. 2594-2601, 2017. 0975-8402 0022-1155 10.1007/s13197-017-2671-z 2-s2.0-85019024535 2-s2.0-85019024535.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Science and Technology 0,689 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
2594-2601 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799964659041697792 |