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--- passiflora_edulis [2018/08/30 12:59]
andreas
+++ passiflora_edulis [2021/03/11 10:36]
andreas
@@ Zeile 9: / Zeile 9: @@
 [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]
-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). \\
+|{{: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)// |
-[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)// |{{:3mercaptohexanol.png}} \\ 3-mercaptohexanol \\ //(grapefruit, tropical fruit, fresh)// |{{:3methylthiohexyl_deriv.jpg}} \\ 3-(methylthio)hexanol (R=H) and esters (R=Ac, ...) \\ //(sulfury, green fruity)// |
+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]
 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." \\

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