Food Chemical Studies of Passion Fruit, Passiflora edulis Sims

Part I. General chemical compositions and volatile substances in juice

Abstract

Total solid, carbohydrate, and organic acid contents of passion fruit juice were 16.97%, 12.36% and 2.13%, respectively, indicating that carbohydrates and organic acid contents in total solid were 77% and 13% respectively.
The contents of votatile substances obtained by distillation under a reduced pressure from juice were 36ppm. These were separated into acidic fraction and neutral fraction consisting of ester, alcohol and carbonyl compounds. The acid fraction was methylated with diazomethan and the neutral one was saponificated after treatment with saturated sodium bisulfide. Both components were investegated by gas liquid chromatography.
Fourteen peaks were detected from an acid fraction and 43 peaks from a neutral one. Major compounds of these peaks wear assumed as follows: as acids, acetic, propionic, n-butyric and n-caproic, as esters, ethyl butyrate, n-butyl caproate, n-hexyl butyrate, bornyl acetate, n-hexyl caproate and as alcohol, iso-hexyl alcohol, n-hexyl alcohol and DL-α-phenyl ethyl alcohol. Ester and alcohol occupied in the neutral fraction about 92% and 7% respectively, but carbonyl compounds were undetected.