Compostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.creatorMacoris, Mariana Serrao-
Autor(es): dc.creatorJanzantti, Natalia Soares-
Autor(es): dc.creatorGarruti, Deborah dos Santos-
Autor(es): dc.creatorMonteiro, Magali-
Data de aceite: dc.date.accessioned2025-08-21T15:18:49Z-
Data de disponibilização: dc.date.available2025-08-21T15:18:49Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2011-04-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1590/S0101-20612011000200023-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/226469-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/226469-
Descrição: dc.descriptionThe volatile compositions from organic and conventional passion fruit pulps produced in Brazil were investigated. The pulps were also physicochemically characterized. The volatile compounds from the headspace of the passion fruit pulp were stripped to a Porapak Q trap for 2 hours; they were eluted with 300 μL of dichloromethane, separated by gas chromatography/flame ionisation detection and identified through gas chromatography/mass spectrometry. Both pulps conformed to the requirements of the Brazilian legislation, indicating they were suitable to be industrialized and consumed. A total of 77 compounds were detected in the headspace of the passion fruit pulps - 60 of which were identified, comprising 91% of the total chromatogram area. The major compounds were the following: ethyl butanoate, 52% and 57% of the total relative area of the chromatogram for the organic and conventional passion fruit pulps, respectively; ethyl hexanoate, 22% and 9%, respectively; and hexyl butanoate, 2% and 5%, respectively. The aroma of the organic passion fruit pulp is mainly related to the following volatile compounds: ethyl hexanoate, methyl hexanoate, β-myrcene and D-limonene. The conventional passion fruit pulp presented methyl butanoate, butyl acetate, hexanal, 1-butanol, butyl butanoate, trans-3-hexenyl acetate, cis-3-hexen-1-ol, butyl hexanoate, hexyl butanoate, 3-hexenyl butanoate and 3-hexenyl hexanoate as the main volatile compounds for aroma.-
Descrição: dc.descriptionDepartment of Food and Nutrition School of Pharmaceutical Science São Paulo State University - UNESP, CP 502, CEP 14801-902, Araraquara, SP-
Descrição: dc.descriptionEmbrapa Tropical Agroindustry, CP 3761, CEP 60511-110, Fortaleza, CE-
Descrição: dc.descriptionDepartment of Food and Nutrition School of Pharmaceutical Science São Paulo State University - UNESP, CP 502, CEP 14801-902, Araraquara, SP-
Formato: dc.format430-435-
Idioma: dc.languageen-
Idioma: dc.languagept_BR-
Relação: dc.relationCiencia e Tecnologia de Alimentos-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAroma-
Palavras-chave: dc.subjectFlavor chemistry-
Palavras-chave: dc.subjectFruit pulp-
Palavras-chave: dc.subjectGas chromatography/mass spectrometry-
Palavras-chave: dc.subjectOrganic passion fruit-
Título: dc.titleCompostos voláteis da polpa de maracujá (Passiflora edulis F. Flavicarpa) orgânica e convencional-
Título: dc.titleVolatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.