Study on Volatile Flavor Compounds from Three Types of Passion Fruit Using Headspace Solid Phase Micro-extraction Gas Chromatography Mass Spectrometry

LIU Chunyou; JIANG Suzhen; FENG Xiao; TIAN Yuhong

doi:10.13386/j.issn1002-0306.2020100010

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 255-262. > DOI: 10.13386/j.issn1002-0306.2020100010

LIU Chunyou, JIANG Suzhen, FENG Xiao, et al. Study on Volatile Flavor Compounds from Three Types of Passion Fruit Using Headspace Solid Phase Micro-extraction Gas Chromatography Mass Spectrometry[J]. Science and Technology of Food Industry, 2021, 42(11): 255−262. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100010.

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Study on Volatile Flavor Compounds from Three Types of Passion Fruit Using Headspace Solid Phase Micro-extraction Gas Chromatography Mass Spectrometry

1.
Department of Food Science and Engineering, Schools of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
2.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

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Received Date: October 11, 2020
Available Online: March 28, 2021

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Abstract

Abstract

In order to investigate the composition and relative content of volatile flavor ingredients of different varieties of passion fruit, the volatile flavor components of purple, red and yellow passion fruit were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry, and combined with the relative odor activity value(ROVA) to explore the contribution of each component to the overall flavor of the samples. The results indicated that 32 kinds of volatile flavor components were identified in three passion fruit, mainly included 12 esters, 7 olefins, 2 alkanes, 8 alcohols and 3 ketones. Among the obtained flavor compounds, there were 16 kinds of common ingredients. According to the ROVA of volatile components, there were five key volatile components (ROVA≥1) of yellow passion fruit, which are ethyl butyrate, ethyl hexanoate, ethyl acetate, linalool and β-ionone and there are four key volatile components in purple and red passion fruit, which are ethyl butyrate, ethyl hexanoate, ethyl acetate and β-ionone. Furthermore, there were also some important modifying components (0.1≤ROVA≤1) in the passion fruit, such as ethyl octanoate, hexyl acetate, hexyl butyrate, β-myrcene, D-limonene. The key flavor components and the important modifying ingredients above are composed of the characteristic aroma of passion fruit, and the volatile flavor components of passion fruit among different types are remarkably different.

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