Janzantti Natália S, Monteiro Magali
Department of Food Engineering and Technology, São Paulo State University - UNESP, São José Do Rio Preto, SP 15054-000 Brazil.
Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University - UNESP, Araraquara, SP 14801-902 Brazil.
J Food Sci Technol. 2017 Jul;54(8):2594-2601. doi: 10.1007/s13197-017-2671-z. Epub 2017 May 8.
The odor-active compounds of the conventional yellow passion fruit influence the aroma during ripeness and the acceptance of the juice. HS-GC-MS and GC-OSME analysis and sensory acceptance of the conventional passion fruit from different stages of ripeness were studied to characterize the aroma of the fruit and, aroma and flavor of the juice. Ethyl butanoate, ethyl hexanoate and propyl acetate showed high odoriferous importance in the passion fruit from the 1/3 yellow skin color. C-3-hexen-1-ol and diethyl carbonate plus the odor-active compounds from the 1/3 yellow skin color showed high odoriferous importance in the 2/3 yellow skin color, and butyl acetate and alpha-terpineol plus the same odor-active compounds from 2/3 were the most important for the 3/3 yellow skin color. There was difference in the aroma and flavor of the juices, with higher acceptance means for the passion fruit from the 3/3 yellow skin color. The passion fruit volatile compounds peak area, odoriferous intensity and sensory acceptance of the juices increased during ripeness, indicating that the conventional passion fruit characteristic aroma is completely expressed when the fruit reaches the whole maturation, at the 3/3 yellow skin color.
传统黄百香果的气味活性化合物会影响其成熟过程中的香气以及果汁的可接受性。通过顶空固相微萃取气相色谱 - 质谱联用（HS - GC - MS）和气相色谱 - 嗅觉测量（GC - OSME）分析以及对不同成熟阶段传统百香果的感官接受度研究，来表征果实的香气以及果汁的香气和风味。丁酸乙酯、己酸乙酯和乙酸丙酯在果皮颜色为1/3黄色的百香果中显示出较高的气味重要性。叶醇和碳酸二乙酯加上来自1/3黄色果皮颜色的气味活性化合物在2/3黄色果皮颜色时显示出较高的气味重要性，而乙酸丁酯和α - 萜品醇加上来自2/3的相同气味活性化合物在3/3黄色果皮颜色时最为重要。果汁的香气和风味存在差异，3/3黄色果皮颜色的百香果果汁接受度均值更高。百香果挥发性化合物的峰面积、气味强度以及果汁的感官接受度在成熟过程中增加，这表明当果实达到完全成熟，即3/3黄色果皮颜色时，传统百香果的特征香气得以完全展现。
