Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional

Detalhes bibliográficos
Autor(a) principal: Macoris, Mariana Serrao [UNESP]
Data de Publicação: 2011
Outros Autores: Janzantti, Natalia Soares [UNESP], Garruti, Deborah dos Santos, Monteiro, Magali [UNESP]
Tipo de documento: Artigo
Idioma: eng
por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/S0101-20612011000200023
http://hdl.handle.net/11449/226469
Resumo: The volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 μL of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds were the following: ethyl butanoate, 52% and 57% of the total relative area of the chromatogram for the organic and conventional passion fruit pulps, respectively; ethyl hexanoate, 22% and 9%, respectively; and hexyl butanoate, 2% and 5%, respectively. The aroma of the organic passion fruit pulp is mainly related to the following volatile compounds: ethyl hexanoate, methyl hexanoate, β-myrcene and D-limonene. The conventional passion fruit pulp presented methyl butanoate, butyl acetate, hexanal, 1-butanol, butyl butanoate, trans-3-hexenyl acetate, cis-3-hexen-1-ol, butyl hexanoate, hexyl butanoate, 3-hexenyl butanoate and 3-hexenyl hexanoate as the main volatile compounds for aroma.
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spelling Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencionalVolatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulpAromaFlavor chemistryFruit pulpGas chromatography/mass spectrometryOrganic passion fruitThe volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 μL of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds were the following: ethyl butanoate, 52% and 57% of the total relative area of the chromatogram for the organic and conventional passion fruit pulps, respectively; ethyl hexanoate, 22% and 9%, respectively; and hexyl butanoate, 2% and 5%, respectively. The aroma of the organic passion fruit pulp is mainly related to the following volatile compounds: ethyl hexanoate, methyl hexanoate, β-myrcene and D-limonene. The conventional passion fruit pulp presented methyl butanoate, butyl acetate, hexanal, 1-butanol, butyl butanoate, trans-3-hexenyl acetate, cis-3-hexen-1-ol, butyl hexanoate, hexyl butanoate, 3-hexenyl butanoate and 3-hexenyl hexanoate as the main volatile compounds for aroma.Department of Food and Nutrition School of Pharmaceutical Science São Paulo State University - UNESP, CP 502, CEP 14801-902, Araraquara, SPEmbrapa Tropical Agroindustry, CP 3761, CEP 60511-110, Fortaleza, CEDepartment of Food and Nutrition School of Pharmaceutical Science São Paulo State University - UNESP, CP 502, CEP 14801-902, Araraquara, SPUniversidade Estadual Paulista (UNESP)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Macoris, Mariana Serrao [UNESP]Janzantti, Natalia Soares [UNESP]Garruti, Deborah dos SantosMonteiro, Magali [UNESP]2022-04-29T00:13:26Z2022-04-29T00:13:26Z2011-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article430-435http://dx.doi.org/10.1590/S0101-20612011000200023Ciencia e Tecnologia de Alimentos, v. 31, n. 2, p. 430-435, 2011.0101-20611678-457Xhttp://hdl.handle.net/11449/22646910.1590/S0101-206120110002000232-s2.0-80051617343Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengporCiencia e Tecnologia de Alimentosinfo:eu-repo/semantics/openAccess2024-06-21T12:46:31Zoai:repositorio.unesp.br:11449/226469Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:45:16.972730Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional
Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
title Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional
spellingShingle Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional
Macoris, Mariana Serrao [UNESP]
Aroma
Flavor chemistry
Fruit pulp
Gas chromatography/mass spectrometry
Organic passion fruit
title_short Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional
title_full Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional
title_fullStr Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional
title_full_unstemmed Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional
title_sort Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional
author Macoris, Mariana Serrao [UNESP]
author_facet Macoris, Mariana Serrao [UNESP]
Janzantti, Natalia Soares [UNESP]
Garruti, Deborah dos Santos
Monteiro, Magali [UNESP]
author_role author
author2 Janzantti, Natalia Soares [UNESP]
Garruti, Deborah dos Santos
Monteiro, Magali [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.author.fl_str_mv Macoris, Mariana Serrao [UNESP]
Janzantti, Natalia Soares [UNESP]
Garruti, Deborah dos Santos
Monteiro, Magali [UNESP]
dc.subject.por.fl_str_mv Aroma
Flavor chemistry
Fruit pulp
Gas chromatography/mass spectrometry
Organic passion fruit
topic Aroma
Flavor chemistry
Fruit pulp
Gas chromatography/mass spectrometry
Organic passion fruit
description The volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 μL of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds were the following: ethyl butanoate, 52% and 57% of the total relative area of the chromatogram for the organic and conventional passion fruit pulps, respectively; ethyl hexanoate, 22% and 9%, respectively; and hexyl butanoate, 2% and 5%, respectively. The aroma of the organic passion fruit pulp is mainly related to the following volatile compounds: ethyl hexanoate, methyl hexanoate, β-myrcene and D-limonene. The conventional passion fruit pulp presented methyl butanoate, butyl acetate, hexanal, 1-butanol, butyl butanoate, trans-3-hexenyl acetate, cis-3-hexen-1-ol, butyl hexanoate, hexyl butanoate, 3-hexenyl butanoate and 3-hexenyl hexanoate as the main volatile compounds for aroma.
publishDate 2011
dc.date.none.fl_str_mv 2011-04-01
2022-04-29T00:13:26Z
2022-04-29T00:13:26Z
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/10.1590/S0101-20612011000200023
Ciencia e Tecnologia de Alimentos, v. 31, n. 2, p. 430-435, 2011.
0101-2061
1678-457X
http://hdl.handle.net/11449/226469
10.1590/S0101-20612011000200023
2-s2.0-80051617343
url http://dx.doi.org/10.1590/S0101-20612011000200023
http://hdl.handle.net/11449/226469
identifier_str_mv Ciencia e Tecnologia de Alimentos, v. 31, n. 2, p. 430-435, 2011.
0101-2061
1678-457X
10.1590/S0101-20612011000200023
2-s2.0-80051617343
dc.language.iso.fl_str_mv eng
por
language eng
por
dc.relation.none.fl_str_mv Ciencia e Tecnologia de Alimentos
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 430-435
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
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