Free volatile components of passion fruit puree obtained by flash vacuum-expansion

Authors
Brat, P Brillouet, JM Reynes, M Cogat, PO Olle, D
Citation
P. Brat et al., Free volatile components of passion fruit puree obtained by flash vacuum-expansion, J AGR FOOD, 48(12), 2000, pp. 6210-6214
Citations number
13
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
48
Issue
12
Year of publication
2000
Pages
6210 - 6214
Database
ISI
SICI code
0021-8561(200012)48:12<6210:FVCOPF>2.0.ZU;2-M
Abstract
Purple passion fruits were processed by the flash vacuum-expansion process. Volatile components were analyzed in purees from steam-heated fruits, stea m-heated then vacuum-expanded fruits and their aromatic liquors, and fruit rind, in comparison with a reference single-strength juice. After steam hea ting, the puree was enriched in esters arising from the rind. Steam-heated then vacuum-expanded fruits yielded a puree impoverished in volatiles due t o evaporation of approximate to 10% of water. These volatile compounds were mostly recovered in aromatic liquors.