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--- passiflora_edulis [2017/06/21 19:12]
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+++ passiflora_edulis [2021/03/11 10:36]
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 "... vine species of passion flower that is native to Brazil, Paraguay and northern Argentina... cultivated commercially in tropical and subtropical areas for its sweet, seedy fruit... The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten and juiced; passion fruit juice is often added to other fruit juices to enhance aroma." [[http://en.wikipedia.org/wiki/Passiflora_edulis]]
-The purple-skinned fruits of passiflora edulis and the yellow-skinned Passiflora edulis var.flavicarpa fruits "... are distinguished by a unique flavour; the purple passionfruit has an intensely pleasant, floral, fruity aroma, whereas the yellow variety has an exotic ester aroma with a sharp sulfury note." \\
-Sniffed by GC-O and calculated from its flavour impact value and its concentration in the juice, the most important flavour constituents of //purple passionfruit juice// were the megastigma-4,6,8-trienes, (Z)-3-hexenyl hexanoate, hexyl butanoate, ethyl (Z)-4-octenoate, β-ionone, edulan I, ethyl (Z)-4,7-octadienoate, linalool, sulfur compounds, rose oxide, (Z)-3-hexenol, hexanol/nonan-2-one, heptanol, ethyl hexanoate, and methyl butanoate. \\
-[Whitfield, Frank B., and John H. Last. "The flavour of the passion fruit-a review." Progress in Essential Oil Research. Berlim: Gruyter (1986): 3-48]
 -Methylthio-hexanol as well as (Z) and (E)-2-methyl-4-propyl-1,3-oxathiane were identified as character impact compounds in a flavor concentrate of the yellow passion fruit of Hawaiian origin. \\
 [Identification and synthesis of two new organic sulfur compounds from the yellow passion fruit (Passiflora edulis f. flavicarpa)., Winter, M., Furrer, A., Willhalm, B., Thommen, W., Helvetica Chimica Acta, 59(5), 1976, 1613-1620]
+|{{:oxane.jpg}} \\ (-)-(Z)-2-methyl-4-propyl-1,3-oxathiane \\ //(sulfury, tropical fruit)// |{{:3mercaptohexanol.png}} \\ 3-mercaptohexanol \\ //(grapefruit, tropical fruit, fresh)// |{{:3methylthiohexyl_deriv.jpg}} \\ 3-(methylthio)hexanol (R=H) \\ and esters (R=Ac, ...) \\ //(sulfury, green fruity)// | {{:ethyl_z47octadienoate.png}} \\ ethyl (Z)‐4,7‐octadienoate \\ //(juicy pineapple)// |
+The strikingly fresh-fruity ethyl (Z)‐4,7‐octadienoate (pineapple-like) and (Z)‐3,5‐hexadienyl butyrate (tropical fruity) are important aroma constituents of the purple passionfruit. \\
+[Winter, Max, et al. "(Z)‐4,7‐Octadiensäure‐äthylester und (Z)‐Buttersäure‐3,5‐hexadienylester, zwei neue Aromastoffe der roten Passionsfrucht." Helvetica Chimica Acta 62.1 (1979): 135-139]
+The headspace of the juice from the hybrid passion fruit (purple skinned, smaller than the yellow one) showed by far higher ester content then the yellow and the red one. Main components of the headspace were esters (more than 30 different found) like ethyl butanoate, ethyl hexanoate, hexyl butanoate, and hexyl hexanoate. Minor components were e.g. hexanol, benzaldehyde, ethyl 4,7‐octadienoate, ocimene, edulan I, and β-ionone. \\
+[Chen, Chu Chin, et al. „Headspace components of passion fruit juice.“ Journal of Agricultural and Food Chemistry 30.6 (1982): 1211-1215]
 Enantioselective synthesis starting form (E)-2-hexenol showed that (+)- and (-)-(Z)-2-methyl-4-propyl-1,3-oxathiane exhibit different organoleptic properties. Whereas the (+)-enantiomer had a estery-camphoraceous-flowery type odor, (-)-(Z)-2-methyl-4-propyl-1,3-oxathiane smelled powerful sulfury, tropical-fruit-like (th 4ppm). \\
 [Enantioselective synthesis of (+)‐and (-)‐cis‐2‐methyl‐4‐propyl‐1,3‐oxathiane and their olfactive properties., Pickenhagen, W., Brönner‐Schindler, H., Helvetica chimica acta, 67(4), 1984, 947-952]
-|{{:oxane.jpg}} \\ (-)-(Z)-2-methyl-4-propyl-1,3-oxathiane \\ //(sulfury, tropical fruit)// |{{:3methylthiohexyl_deriv.jpg}} \\ 3-(methylthio)hexanol (R=H) and esters (R=Ac, ...) \\ //(sulfury, green fruity)// |
+The purple-skinned fruits of passiflora edulis and the yellow-skinned Passiflora edulis var.flavicarpa fruits "... are distinguished by a unique flavour; the purple passionfruit has an intensely pleasant, floral, fruity aroma, whereas the yellow variety has an exotic ester aroma with a sharp sulfury note." \\
+Sniffed by GC-O and calculated from its flavour impact value and its concentration in the juice, the most important flavour constituents of //purple passionfruit juice// were the megastigma-4,6,8-trienes, (Z)-3-hexenyl hexanoate, hexyl butanoate, ethyl (Z)-4-octenoate, β-ionone, edulan I, ethyl (Z)-4,7-octadienoate, linalool, sulfur compounds, rose oxide, (Z)-3-hexenol, hexanol/nonan-2-one, heptanol, ethyl hexanoate, and methyl butanoate. \\
+[Whitfield, Frank B., and John H. Last. "The flavour of the passion fruit-a review." Progress in Essential Oil Research. Berlim: Gruyter (1986): 3-48]
 "Capillary gas chromatographic analysis of aroma extracts obtained by simultaneous distillation-extraction from yellow passion fruits (//Passiflora edulis f. flavicarpa//) using a flame photometric detector revealed the presence of previously unreported sulfur-containing volatiles. 3-Mercaptohexanol and the acetates, butanoates, and hexanoates of 3-mercaptohexanol and 3-(methylthio)hexanol, respectively, were identified by comparison of chromatographic and mass spectral data with those of synthesized reference compounds. Approximate amounts of these trace constituents in freshly harvested fruits and in commercial passion fruit products were determined. The newly identified compounds, especially the acetates, exhibit powerful sensory properties." \\

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