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dc.contributor.authorJanzantti, Natalia S. [UNESP]
dc.contributor.authorMonteiro, Magali [UNESP]
dc.date.accessioned2015-03-18T15:53:39Z
dc.date.available2015-03-18T15:53:39Z
dc.date.issued2014-12-01
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2014.07.044
dc.identifier.citationLwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 59, n. 2, p. 612-620, 2014.
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/11449/116649
dc.description.abstractThe odoriferous importance of volatile compounds during maturation of organic passion fruit was studied. The volatile compounds were analyzed using GC-FID-OSME and GC-MS. The volatile profile changed throughout maturation. Relative peak area improved from the 1/3 to 2/3 yellow skin color state of ripeness and was still improved from the 2/3 to 3/3, but the profile remained. Ethyl butanoate showed the highest relative peak area and importance for the aroma of the organic passion fruit in the 1/3 yellow skin color. Ethyl butanoate and hexanoate, propyl acetate and alpha-terpineol showed odoriferous importance from the 2/3 yellow skin color, and together with diethyl carbonate and cis-3-hexen-1-ol were the most important compounds in the 3/3 yellow skin color state of ripeness. PCA allowed clearly differentiate all ripening states, indicating that hexanal and caramel, earthy and synthetic aroma were most closely associated with the unripe passion fruit. 2-methylpropyl acetate characterized the passion fruit at the 2/3 yellow skin color together with cis-beta-ocimene, benzaldehyde and aroma sweet and passion fruit, skin, which also were associated with the 3/3 yellow skin color. Esters, terpenes, alcohols, octanal, dodecanol and aroma of passion fruit, fruity, citric, candy and plastic were closely associated with the whole maturation. (C) 2014 Elsevier Ltd. All rights reserved.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent612-620
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofLwt-food Science And Technology
dc.sourceWeb of Science
dc.subjectPassion fruiten
dc.subjectAromaen
dc.subjectOlfactometryen
dc.subjectState of ripenessen
dc.subjectOrganic cultivationen
dc.titleChanges in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripenessen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.description.affiliationSao Paulo State Univ, UNESP, Dept Food Engn & Technol, Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationSao Paulo State Univ, UNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, UNESP, Dept Food Engn & Technol, Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, UNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.identifier.doi10.1016/j.lwt.2014.07.044
dc.identifier.wosWOS:000342527400003
dc.rights.accessRightsAcesso restrito
dc.description.sponsorshipIdFAPESP: 06/58967-0
dc.description.sponsorshipIdCAPES: 107/2005
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.author.orcid0000-0002-5417-583X[1]
dc.relation.ispartofjcr3.129
dc.relation.ispartofsjr1,339
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