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Post‐harvest changes in some volatile flavour constituents of yellow passion fruit ( Passiflora edulis f. flavicarpa )
Author(s) -
Narain Narendra,
Bora Pushkar Singh
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740600421
Subject(s) - passiflora , passion fruit , flavour , ethyl hexanoate , chemistry , passifloraceae , ethyl acetate , food science , chromatography , botany , biology
The yellow passion fruit ( Passiflora edulis f. flavicarpa ) was stored after harvest at ambient temperature (29 ± 2°C). Volatile flavour components were analysed up to a period of 15 days using a headspace technique combined with high‐resolution gas chromatography and mass spectrometry. Several compounds–ethyl butanoate, hexyl butanoate, ethyl hexanoate, ethyl acetate, 2‐heptanone, benzaldehyde and 1‐hexanol–were quantitatively monitored during post‐harvest storage of fruit.