Free volatile components of passion fruit puree obtained by flash vacuum-expansion.
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.
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Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Département FLHOR, B.P. 5035, 34032 Montpellier Cedex 1, France.
Brillouet
J M
JM
Reynes
M
M
Cogat
P O
PO
Ollé
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D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D012903:Smell; D014618:Vacuum; D014835:Volatilization