title: Free volatile components of passion fruit puree obtained by flash vacuum-expansion.
abstract: Purple passion fruits were processed by the flash vacuum-expansion process. Volatile components were analyzed in purees from steam-heated fruits, steam-heated then vacuum-expanded fruits and their aromatic liquors, and fruit rind, in comparison with a reference single-strength juice. After steam heating, the puree was enriched in esters arising from the rind. Steam-heated then vacuum-expanded fruits yielded a puree impoverished in volatiles due to evaporation of approximately 10% of water. These volatile compounds were mostly recovered in aromatic liquors.
authors: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Département FLHOR, B.P. 5035, 34032 Montpellier Cedex 1, France.
authors: P
authors: P
authors: Brat
authors: J M
authors: JM
authors: Brillouet
authors: M
authors: M
authors: Reynes
authors: P O
authors: PO
authors: Cogat
authors: D
authors: D
authors: Ollé
mesh_terms: D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D012903:Smell; D014618:Vacuum; D014835:Volatilization