Headspace Components of Passion Fruit Juice

Abstract

Volatile components of three varieties of passion fruit (Passiflora edulis Sims., Passiflora edulis forma flavicarpa, and their commercial hybrid) were collected from the headspace of passion fruit juice by using Tenax-GC as the adsorbing material. Individual components were identified by mass spectrometry and their retention indices. About 60 volatile components have been identified in one single Chromatograph, including esters, alcohols, aldehydes, ketones, terpene compounds, and other miscellaneous compounds. The comparison of the flavor of three varieties of passion fruits indicated that the hybrid passion fruit would be the best for the manufacturing of passion fruit juice. © 1982, American Chemical Society. All rights reserved.