Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation
文献类型： 外文期刊
作者： Zheng, Lili 1 ; Wang, Shenwan 1 ; Yang, Yang 1 ; Zheng, Xiaoyan 1 ; Xiao, Dao 1 ; Ai, Binling 1 ; Sheng, Zhanwu 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Haikou 571101, Hainan, Peoples R China
2.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang 524000, Guangdong, Peoples R China
3.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
关键词： Passion fruit seed oil; Cold -pressed; Volatile compounds; HS-GC-IMS; Aroma
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 21 卷
页码：
收录情况： SCI
摘要： The physicochemical properties, fatty acid composition and volatile aroma compounds of cold-pressed passion fruit seed oils were analyzed. The oils were rich in linoleic acid, oleic acid and volatile compounds. A total of 108 volatile compounds including 17 aldehydes, 23 alcohols, 21 esters, 19 ketones, 6 acids, 9 alkenes, 5 pyrazines and 8 others were identified using HS-GC-IMS. The significant differences of volatile compounds in the purple and yellow passion fruit seed oils were observed via the GalleryPlot graph and distinguished by principal component analysis. The results showed that acids, alcohols, esters and ketones were major aromatic compounds in purple passion fruit seed oils, which contribute to flavors such as flowery, fruity, creamy, yogurt. Whereas the contents of aldehydes, pyrazines, alkenes were higher in yellow passion fruit seed oils, which contributes to fatty and nutty odors. The findings filled in our understanding of volatilization characteristics in passion fruit seed oils.
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