Título:	Passion fruit volatile composition: a comparison of organic and conventional cultivation.
Autoria:	JANZANTTI, N. S. MARCORIS, M. S. GARRUTI, D. dos S. SOUZA NETO, M. A. de MONTEIRO, M.
Afiliação:	Natália Soares Janzantti, Unesp; Mariana S. Macoris, Unesp; Deborah dos Santos Garruti, CNPAT; Manoel Alves de Souza Neto, CNPAT; Magali Monteiro, Unesp.
Ano de publicação:	2008
Referência:	In: WEURMAN FLAVOUR RESEARCH SYMPOSIUM, 12., 2008, Interlaken. Resumos... Interlaken: Swiss Federal Institute of Technology Zurich, 2008.
Páginas:	p. 180
Conteúdo:	The volatile compounds contributing to the flavour of fruits may vary according to stage of maturity, the cultivar and edafoclimatic conditions, among others. Besides the conventional cultivation, passion fruit has been grown by organic system, which has already reached 3l million hectars ofcultivated area in the world. The odour volatiles composition of yellow passion fruit grown in the Northeastem region of Brazil was already assessed (1), where fresh juice was collected in an industrial juice plant, which had received yellow passion fruit from large conventional growers. The present work investigated the volatile composition of yellow passion fiuits grown in S50 Paulo State, Brazil, under conventional and organic systems. Volatile compounds from the headspace were swept by vacuum to a polymer trap for 2h and then eluted with dichloromethane and analyzed by HRGC. In total, 77 compounds were detected by FID and 26 were identified by mass spectrometry and retention indices, comprising 91% chromatogram area. The highest amount of volatiles was esters. Moreover were detected 4 terpenes, 3 alcohols, 1 ketone and l aldehyde. Majority compounds were the same for both samples: ethyl butanoate, ethyl hexanoate, hexyl butanoate and one non identified compound. Organic passion fi'uit contained relatively higher proportions (p<0.05) of methyl butanoate and ethyl hexanoate, but relatively lower proportions (p<0.05) of propyl acetate, butyl acetate, hexyl acetate, 3-hexenyl acetate, butyl hexanoate, hexyl butanoate, 3-hexenyl hexanoate and 3-hexen-1-ol. Compounds ethyl butanoate, hexyl butanoate and ethyl hexanoate are correlated to the characteristic aroma of passion fruit and to the sweet, fi'utal and floral notes.
Thesagro:	Maracujá Passifloraceae Aroma
NAL Thesaurus:	Tropical and subtropical fruits
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CNPAT)