title: Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour.
abstract: The odour-active volatiles of curuba fruit (Passiflora mollissima (Kunth) L. H. Bailey) were isolated by solvent assisted flavour evaporation (SAFE). GC-O and GC-MS analyses identified linalool, hexyl acetate, 1,8-cineole, and butyl acetate as key aroma compounds of this fruit. Other odorants relevant because of their contribution to the overall aroma were: 2-methylpropyl acetate, (Z)-3-hexen-1-ol, and (Z)-3-hexenyl acetate. Sulphur compounds, 3-sulfanylhexyl acetate and methional, were reported here for first time as odour-active volatiles in curuba. By HPLC-ESI-MS analyses of glycosidic mixtures and GC-MS analyses of volatiles released enzymatically with a glucosidase, (Z)-3-hexenyl β-D-glucopyranoside and linalyl β-D-glucopyranoside were identified as aroma precursors in P. mollissima fruit. Thermal treatment of the glycosidic mixture at native pH of fruit gave furanoid cis- and trans-linalool oxides, as well as, α-terpineol, compounds that exhibit flowery odour notes. Biogenic relationships among odour-active volatiles and their glycosidic precursors were also proposed.
authors.affiliation: Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia.
authors.forename: Natalia
authors.initials: N
authors.lastname: Conde-Martínez
authors.affiliation: Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia.
authors.forename: Diana Cristina
authors.initials: DC
authors.lastname: Sinuco
authors.affiliation: Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia. Electronic address: cosorior@unal.edu.co.
authors.forename: Coralia
authors.initials: C
authors.lastname: Osorio
mesh_terms: D005421:Flavoring Agents / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D029598:Passiflora / Q000737:chemistry*; D012903:Smell
chemical_list: D005421:Flavoring Agents
keywords: AEDA; Curuba; Glycosidic aroma precursors; Odour-active compounds; Passiflora mollissima; Passifloraceae