TY - JOUR
T1 - Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit
AU - Conde-Martínez, Natalia
AU - Jiménez, Aleyda
AU - Steinhaus, Martin
AU - Schieberle, Peter
AU - Sinuco, Diana
AU - Osorio, Coralia
N1 - Funding Information:
Acknowledgments Financial support from DAAD-Colciencias (RC 044-2010) and DIB (División de Investigación de la Universidad Nacional de Colombia-Sede Bogotá) is gratefully acknowledged. We thank Anja Mialki for their skilful technical assistance and OCATI S.A, Colombia, for supplying gulupa fruits.
PY - 2013/6
Y1 - 2013/6
N2 - By application of the aroma extract dilution analysis of gulupa (Passiflora edulis Sims fo edulis), fruit pulp extract obtained by solvent-assisted flavour extraction, and also comparison of chromatographic, spectroscopic (mass spectrum), and odour properties with standards, β-ionone, γ-nonalactone, ethyl butanoate, and ethyl cinnamate were identified as volatiles exhibiting the highest flavour dilution (FD) factor. Among the nineteen odour-active compounds of gulupa, only those showing the highest FD factors were quantified by stable isotope dilution assay. After calculation of odour activity values (OAVs; ratio of concentration to odour threshold in water), ethyl butanoate, ethyl hexanoate, and β-ionone were identified as key aroma compounds in gulupa, responsible for the fruity and floral odour notes.
AB - By application of the aroma extract dilution analysis of gulupa (Passiflora edulis Sims fo edulis), fruit pulp extract obtained by solvent-assisted flavour extraction, and also comparison of chromatographic, spectroscopic (mass spectrum), and odour properties with standards, β-ionone, γ-nonalactone, ethyl butanoate, and ethyl cinnamate were identified as volatiles exhibiting the highest flavour dilution (FD) factor. Among the nineteen odour-active compounds of gulupa, only those showing the highest FD factors were quantified by stable isotope dilution assay. After calculation of odour activity values (OAVs; ratio of concentration to odour threshold in water), ethyl butanoate, ethyl hexanoate, and β-ionone were identified as key aroma compounds in gulupa, responsible for the fruity and floral odour notes.
KW - AEDA
KW - Gulupa
KW - Passiflora edulis Sims fo edulis
KW - Passifloraceae
KW - Stable isotope dilution assays
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=84878018033&partnerID=8YFLogxK
U2 - 10.1007/s00217-013-1979-9
DO - 10.1007/s00217-013-1979-9
M3 - Article
AN - SCOPUS:84878018033
SN - 1438-2377
VL - 236
SP - 1085
EP - 1091
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 6
ER -