Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis sims F. Flavicarpa degner) by GC-MS and GC/O
Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis sims F. Flavicarpa degner) by GC-MS and GC/O
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DOI：
10.1021/jf011077p
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发表时间：
2002-03-13
影响因子：
6.1
通讯作者：
Shaw, PE
中科院分区：
文献类型：
--
作者：
Jordán, MJ;Goodner, KL;Shaw, PE
通过气相色谱-质谱法（GC-MS）的黄色西番莲果香精和果汁的芳香特性的化学表征，分别得到了62和34个组分。四个新的成分已被确定和量化的第一次在这种水果：3-甲基-2-丁酮;乳酸乙酯（定量仅在果汁）;丙二酸二乙酯（定量仅在本质）;和3-戊烯-2-醇（定量在两个样品）。通过气相色谱/嗅觉测定法（GC/O）对这些样品进行分析，共得到66种组分，这些组分似乎有助于西番莲果汁及其水性香精的香气。其中，4种无法通过GC-MS定量：乙酸、丙酸乙酯、3-氧代丁酸乙酯和己酸丙酯。新的成分被描述为第一次在这个水果的芳香档案，包括缩醛，1，3-二甲苯，和2-甲基丁基己酸的成分。芳香提取物稀释分析（AEDA）允许检测商业香精（2-甲基丁基己酸酯和己基己酸酯）和新鲜果汁（1，3-二甲苯和2-甲基丁基己酸酯）中最有效的气味剂。2-己酸甲基丁酯，被认为是这种水果中最有效的气味之一，首次被描述为黄色西番莲的芳香成分。
Chemical characterization by gas chromatography-mass spectometry (GC-MS) of the aromatic profile of yellow passion fruit essence and the juice of the fruit yielded a total of 62 and 34 components, respectively. Four new components have been identified and quantified for the first time in this fruit: 3-methyl-2-butanone; ethyl lactate (quantified only in the fruit juice); diethyl malonate (quantified only in the essence); and 3-penten-2-ol (quantified in both samples). Analysis of these samples by gas chromatography/olfactometry (GC/O) yielded a total of 66 components which appear to contribute to the aroma of passion fruit juice and its aqueous essence. Of these, four could not be quantified by GC-MS: acetic acid, ethyl propionate, ethyl 3-oxobutyrate, and propyl hexanoate. New components were described for the first time as constituents of the aromatic profile in this fruit including acetal, 1,3-dimethyl benzene, and 2-methylbutyl hexanoate. Aroma extract dilution analysis (AEDA) allowed for the detection of the most potent odorants in the commercial essence (2-methylbutyl hexanoate and hexyl hexanoate) and in the fresh juice (1,3-dimethyl benzene,and 2-methylbutyl hexanoate). 2-Methylbutyl hexanoate, considered as one of the most potent odorants in this fruit, has been described for the first time as an aromatic constituent of yellow passion fruit.