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Some Volatile Constituents of Passion Fruit Wine
Author(s) -
MULLER CARLOS J.,
KEPNER RICHARD E.,
WEBB A. DINSMOOR
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb00412.x
Subject(s) - chemistry , acetaldehyde , wine , alcohol , ethyl acetate , ethyl hexanoate , isoamyl alcohol , ethanol , aroma , passiflora , chromatography , organic chemistry , isoamyl acetate , ethyl butyrate , aroma of wine , ethyl lactate , food science , solvent , botany , biology
SUMMARY A dry table wine prepared from Passiflora edulis var. flavicarpa was found to contain the following volatile substances: methyl alcohol, ethyl alcohol, isobutyl alcohol, isobutyl alcohol, active amyl alcohol, n ‐hexyl alcohol, 2‐phenethyl alcohol, acetaldehyde, diethyl acetal, 2‐butanone, 2,3‐butanedione, ethyl acetate, ethyl isovalerate, ethyl caproate, ethyl heptanoate, ethyl caprylate, ethyl caprate, ethyl laurate, isobutyl isobutyrate and isoamyl acetate. Probably present are: n ‐butanol, ethyl isobutyrate, and n ‐hexyl caproate. Gas chromatographic retention times are given for a number of unidentified components of the passion fruit wine volatiles. The compounds responsible, for the typical passion fruit wine aroma remain unidentified.